ACADIA'S CRUSTLESS QUICHE WITH EGGPLANT

Acadia's Crustless Quiche With Eggplant image

Provided by AcadiaTwo

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 16

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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!