This is a delicious pastry-less eggplant quiche. You can leave out the ham if you prefer a vegetarian quiche. If the flipping doesn't go well, don't worry--it'll taste great cut straight from the baking tin. Serve lukewarm or at room temperature.
Provided by Julia
Categories Breakfast and Brunch Eggs
Time 2h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place eggplant on paper towels; cover with coarse salt. Let sit until moisture is drawn out, about 1 hour. Rinse with cold water; dry thoroughly with paper towels.
- Preheat oven to 350 degrees F (175 degrees 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 until eggplant is tender and lightly brown, about 5 minutes. Drain on paper towels.
- Cover the bottom of the prepared baking pan with half of the eggplant; layer on ham, mozzarella cheese, and basil. Top with remaining eggplant.
- Whisk eggs, Parmesan cheese, salt, and pepper together in a bowl; pour over the top eggplant layer.
- Bake in the preheated oven until eggs are set and top is golden, about 30 minutes. Cool slightly, about 10 minutes. Flip the pan onto a plate to remove the quiche.
Nutrition Facts : Calories 333.6 calories, Carbohydrate 17 g, Cholesterol 140.6 mg, Fat 20.3 g, Fiber 9.3 g, Protein 23.2 g, SaturatedFat 8.2 g, Sodium 1546.9 mg, Sugar 7 g
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