Best Eggplant Quiche Dee Dees Recipes

Acadia's Crustless Quiche With Eggplant image

Provided by AcadiaTwo

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 16

1 1/4 lbs garlic sausage (approximate)
1 cup red bell pepper (chopped)
1 sweet onion (Chopped)
1 small eggplant (chopped)
2 cups light cream
1 red bell pepper (chopped)
1 cup low-fat cheddar cheese (shredded)
4 ounces low-fat monterey jack cheese (shredded)
4 large eggs
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon nutmeg (ground)
1 tablespoon chives (I used freeze dried)
1 tablespoon parsley (I used freeze dried)
1 tablespoon margarine
1 teaspoon margarine

Steps:

Preheat oven to 350 degrees F.
In skillet saute onion until translucent with 1 tablespoon of margarine.
Added eggplant and bell pepper in with onion and saute until tender.
Set onion, eggplant and pepper mixture aside in a bowl.
Remove sausage from casings and brown in same skillet and then cook thoroughly.
(I placed my skillet with metal handle in the oven for 15 minutes).
While sausage is cooking, use a 2-quart bowl to whisk together eggs, cream, nutmeg, chives, parsley, black pepper, & salt.
Then add eggplant, onion and bell pepper mixture.
Stir.
Remove skillet from oven with sausage (Remember the handle is HOT!).
Drain sausage on paper towels and blot dry.
Chop up sausage into bite size pieces.
Add 1/2 cup monterey jack cheese, 1/2 cup cheddar and sausage to the egg mixture.
Use 1 teaspoon of margarine or PAM cooking spray to grease a 5-quart oblong baking dish.
Pour mixture into greased baking dish.
Place on middle rack of oven.
Bake for 45 minutes or until the quiche isn't jiggly anymore and toothpick comes out of middle clean.
Let cool for 15 minutes.
Enjoy!

Nutrition Facts : Calories 180.8, Fat 13.5, SaturatedFat 7.3, Cholesterol 105, Sodium 191.1, Carbohydrate 6.8, Fiber 2.2, Sugar 2.7, Protein 8.9

Eggplant Quiche image

Provided by Deb Crane

Number Of Ingredients 15

4 c peeled chopped eggplant ( 1 small eggplant)
1/2 c chopped bell pepper
1/4 c chopped onion
4 Tbsp butter
1 1/2 Tbsp flour
1 10 1/2 ounce can of cream of mushroom soup
1 Tbsp sugar
1/2 tsp salt
1/4 tsp pepper
1/8 tsp oregano, dried
1 c grated sharp cheddar cheese
4 eggs,slightly beatened
1 tomato peeled and chopped
2 frozen pir crusts ( i use regular not deep dish to make 2 pies)
parmesan cheese

Steps:

1. Partially bake crusts in prepared 450 degree oven for 6 minutes.
2. Cook eggplant covered in boiling water for 8-10 minutes. Drain well.
3. Cook onion and green pepper in butter until tender. Blend in flour,soup,salt,sugar,oregano and pepper. Heat until bubbly. Remove from heat. Stir in beaten eggs. Fold in tomato, cheese and eggplant. Pour into pie shells. Top with grated Parmesan cheese. Bake for 30 minutes at 350 degrees.
4. Freezes well!