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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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No one refuses to eat their vegetables when you serve this colorful quiche. My family loves the rich flavors that develop when the veggies caramelize. âLily Julow, Gainesville, Florida Ingredients:
pastry for single-crust pie (9 inches) |
1 small eggplant, peeled |
1 medium zucchini |
1 medium green pepper |
1 medium tomato, seeded |
1 small onion |
2 tablespoons olive oil |
1 garlic clove, minced |
1 cup (4 ounces) shredded swiss cheese |
6 eggs |
2 cups half-and-half cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. Finely chop the eggplant, zucchini, green pepper, tomato and onion. In a large skillet, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Transfer to prepared pastry; sprinkle with cheese.
3. In a large bowl, whisk the eggs, cream, salt and pepper; pour over cheese. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings.
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