Recipe For Eggplant Quiche
Grease a 23cm cake tin and layer half the eggplant in it.
Recipe for eggplant quiche. Rinse eggplant under cold water and dry thoroughly with paper towel. Roast for 40 minutes or until the eggplant is soft and golden. Line a baking sheet with foil then parchment paper then brush on olive oil and sprinkle with salt.
Put the ham mozzarella and basil on top of the eggplant followed by the remaining eggplant. Sprinkle with a bit of salt and a generous amount of black pepper. Simmer onions eggplant mushrooms and tomato juice for about 10 minutes.
Turn the oven temperature down to 325. Place them in a plastic or stainless steel colander not aluminum sprinkle salt and let stand for 10 minutes. Whisk eggs parmesan cheese salt and pepper together in a bowl.
In a bowl beat eggs and cream together and pour evenly over the layered quiche. Stir in cheeses mix well then add eggs. Remove from heat and let cool slightly.
Make sure you add the cheeses first to cool the vegetables before adding eggs. Cool slightly about 10 minutes. Fry in olive oil until tender.
Remove from frypan and drain over paper towel to absorb excess oil from the eggplant. In the oven place in the center rack then reduce the temperature to 375รข f and bake for another 25 30 minutes until custard is firm and lightly browned. The salt will draw out the bitter juices.