Quiche Rôtie D'aubergine, De Tomate Et D'olive

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 8
• 1 pastry crust (9-inch)
• 1 globe eggplant
• 3 tablespoons olive oil
• 1/4 cup onion, chopped
• 1 garlic clove, finely minced
• 3 fresh plum tomatoes, peeled diced, drained
• 1/4 cup black olives, sliced
• 1/4 teaspoon dried oregano, crumbled
• 2 tablespoons fresh basil, julienned
• 4 eggs
• 1 1/2 cups light cream or 1 1/2 cups milk
• 1/2 cup parmesan cheese, grated
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 heat the oven to 350°f
• 2 cut eggplant into 1/2-inch slices and rub with two-thirds of the oil and place on non-stick baking sheet. roast eggplant in oven for about 20 minutes, turning once at 10 minutes. eggplant should be tender when pierced with a fork.
• 3 when done, turn oven up to 425°f while the eggplant is roasting, prepare the pie shell ingredients.
• 4 saute onion and garlic in the remaining third of the oil until golden. peel tomatoes, dice and drain and add to the onion.
• 5 remove from heat and add chopped eggplant, basil, oregano and olives.
• 6 spread eggplant mixture in bottom of pie crust.
• 7 mix together egg mixture until well-blended and pour slowly over the eggplant mixture, taking care not to create bare spots. cover pie crust edges with a thin strip of foil and bake quiche at 425f for 15 minutes.
• 8 reduce heat to 325f and bake for 20 minutes more. remove foil covering and bake 10 minutes more. serve like pie.