Eggplant Quiche
By: Anonymous
Published: Friday, February 12, 2010 - 12:44am

Ingredients




1 Eggplant, peeled and diced
2 tablespoons butter
Minced garlic
olive oil
Salt
Pepper
Parsley
1 pch tarragon
cup dry white vermouth
3 lrgs eggs, blended with enough milk or 3 tablespoons grated Swiss cheese
1 Prebaked shell

Preparation

1 Steep eggplant for 10 minutes in a sprinkling of salt, pat dry. 2 Saute the eggplant in olive oil; add minced garlic, herbs and parsley. 3 Add the vermouth and boil for 1/2 minute. 4 Strew eggplant in pie shell. 5 Pour custard into 1/8" of rim of shell. 6 Sprinkle on cheese. 7 Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.