Eggplant Quiche

1 Eggplant — peeled and diced
2 tablespoons butter
Minced garlic
olive oil
1 pinch tarragon
1/4 cup dry white vermouth
3 large eggs — blended with enough
— milk or cream to
— make 1 1/2 cups in
— all
3 tablespoons grated Swiss cheese
1 Prebaked shell|Steep eggplant for 10 minutes in a sprinkling of salt, pat dry.

Saute the eggplant in olive oil; add minced garlic, herbs and parsley.

Add the vermouth and boil for 1/2 minute.

Strew eggplant in pie shell.

Pour custard into 1/8″ of rim of shell.

Sprinkle on cheese.

Bake 30 – 35 minutes at 375 degrees, or until puffed and browned.

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