Crustless Eggplant Quiche
Yield
4 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
peeled and diced |
*
|
| 17 | ounces |
tomatoes
mashed slightly, drained and reserved |
|
| ½ | cup |
tomato juice
or less, from drained tomatoes |
|
| 1 | each |
onions
chopped finely |
|
| 1 | cup |
mushrooms
sliced (optional) |
|
| 4 | large |
eggs
slightly beaten |
|
| 4 | ounces |
cheddar cheese
optional, grated |
|
| 2 | tablespoons |
Parmesan cheese
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | pinch |
marjoram
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
peeled and diced |
*
|
| 491.3 | ml/g |
tomatoes
mashed slightly, drained and reserved |
|
| 118 | ml |
tomato juice
or less, from drained tomatoes |
|
| 1 | each |
onions
chopped finely |
|
| 237 | ml |
mushrooms
sliced (optional) |
|
| 4 | large |
eggs
slightly beaten |
|
| 115.6 | ml/g |
cheddar cheese
optional, grated |
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1.3 | ml |
oregano
|
|
| 1.3 | ml |
basil
|
*
|
| 2.5 | ml |
garlic powder
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | pinch |
marjoram
|
*
|
Directions
Soak eggplant in salt water for 30 minutes.
This step is optional.
Rinse and drain.
Sauté onions, mushrooms, in tomato juice until tender.
Add eggplant, spices, and slightly mashed tomatoes and simmer until eggplant is tender and most of the liquid has evaporated.
Remove from stove, stir lightly beaten eggs and cheddar cheese into eggplant mixture.
Pour into 9 inch quiche pan which has been sprayed with a pan-coating.
Bake at 375℉ (190℃) for 25 to 35 minutes or until knife inserted comes out clean.
Let set 5 to 10 minutes before serving.
Sprinkle parmesan cheese over top before baking if desired.
