EGGPLANT QUICHE - DEE DEE'S

Eggplant Quiche - Dee Dee's image

Provided by Diane Atherton

Time 55m

Number Of Ingredients 15

1 small eggplant, peeled and cubed (approx. 4 cups)
1/2 c bell pepper, chopped
3/4 c onion, chopped
4 Tbsp butter
1 1/2 Tbsp flour
1 can(s) (10 1/2 oz) cream of chicken soup
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/8 Tbsp oregano, dried
1 c sharp cheese, grated
4 eggs, beaten
1 tomato, peeled and chopped
2 frozen pie crust
parmesan cheese, optional

Steps:

1. Preheat oven to 450 degrees.
2. Partially bake crusts in preheated 450 degree oven for 6 minutes. Remove from oven; set aside. Reduce heat to 350 degrees.
3. Cook eggplant covered in boiling water for 8 to 10 minutes; drain well.
4. Cook onion and pepper in butter until tender. Blend in flour, soup, salt, sugar, oregano and black pepper; heat until bubbly. Remove from heat; stir into beaten eggs. Fold in tomato, cheese and eggplant. Pour into pie shells, top with Parmesan cheese (sprinkle on top)
5. Bake for 30 minutes at 350 degrees.

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