Moussaka Quiche

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 12-16
YIELD: 2 quiches
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat oil in 10 inch skillet; deep-fry eggplant slices until translucent and lightly browned ( 2 to 3 minutes) and place on paper towels to drain.
  • Drain oil from skillet, leaving a thin coating on bottom.
  • Sauté onion until almost soft, and remove to paper towels to drain.
  • Sauté mushrooms until moisture evaporates; drain.
  • Mix meat with crushed red pepper.
  • Preheat oven to 325 degrees.
  • In a large bowl combine eggs, milk, hot pepper sauce, cheese, garlic and chives with salt and pepper to taste; whisk vigorously for about 3 minutes.
  • Place a layer of eggplant in each unbaked pie shell; follow with a layer of mushrooms, onions, tomatoes, and meat mixture.
  • Continue layering until shells are 3/4 full (do not pack down as egg mixture must seep through).
  • Divide egg mixture between quiches to fill.
  • Place quiches on a baking sheet and bake in lower third of oven for 45 minutes to 1 hour, until custard is set (if quiche starts to brown too quickly before custard is done, cover with foil).
  • Remove from oven and let stand for about 10 minutes before serving.
Advertisement