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| Aubergine Quiche (Eggplant Quiche) |
"This is a scrumptious pastry-much less eggplant quiche. You can pass over the ham in case you decide on a vegetarian quiche. If the flipping would not move well, do not worry--it will flavor brilliant reduce directly from the baking tin. Serve lukewarm or at room temperature."
Ingredients :
- 4 eggplants, peeled and reduce into 1/4-inch-thick slices
- coarse salt
- cooking spray
- 2 tablespoons olive oil
- 10 half of oz. Diced cooked ham
- 2 half of cups shredded mozzarella cheese
- 1/four cup chopped fresh basil
- four eggs
- half of cup freshly grated Parmesan cheese
- salt and freshly ground black pepper to taste
Instructions :
| Prep : 25M | Cook : 8M | Ready in : 2H10M |
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- Place eggplant on paper towels; cover with coarse salt. Let sit down until moisture is drawn out, about 1 hour. Rinse with bloodless water; dry very well with paper towels.
- Preheat oven to 350 tiers F (a hundred seventy five tiers C). Grease a 9-inch round cake pan with cooking spray.
- Heat olive oil in a skillet over medium heat. Add eggplant; cook and stir till eggplant is soft and gently brown, about 5 minutes. Drain on paper towels.
- Cover the lowest of the organized baking pan with half of of the eggplant; layer on ham, mozzarella cheese, and basil. Top with final eggplant.
- Whisk eggs, Parmesan cheese, salt, and pepper collectively in a bowl; pour over the top eggplant layer.
- Bake within the preheated oven until eggs are set and pinnacle is golden, about half-hour. Cool barely, about 10 minutes. Flip the pan onto a plate to take away the quiche.
Notes :
- Nutrition facts for this recipe consists of the full amount of salt. The real quantity of salt consumed will range.
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