Quiche Rôtie D'aubergine, De Tomate Et D'olive

Ingredients

• 1 pastry crust (9-inch)
• 1 globe eggplant
• 3 tablespoons olive oil
• 1/4 cup onion, Chopped
• 1 garlic clove, finely minced
• 3 fresh plum tomatoes, peeled diced, drained
• 1/4 cup black olives, sliced
• 1/4 teaspoon dried oregano, crumbled
• 2 tablespoons fresh basil, julienned

Egg Mixture

• 4 eggs
• 1 1/2 cups light cream or milk
• 1/2 cup parmesan cheese, Grated
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper

Directions

1. 1

   Heat the oven to 350°F

2. 2

   Cut eggplant into 1/2-inch slices and rub with two-thirds of the oil and place on non-stick baking sheet. Roast eggplant in oven for about 20 minutes, turning once at 10 minutes. Eggplant should be tender when pierced with a fork.

3. 3

   When done, turn oven up to 425°F While the eggplant is roasting, prepare the pie shell ingredients.

4. 4

   Saute onion and garlic in the remaining third of the oil until golden. Peel tomatoes, dice and drain and add to the onion.

5. 5

   Remove from heat and add chopped eggplant, basil, oregano and olives.

6. 6

   Spread eggplant mixture in bottom of pie crust.

7. 7

   Mix together egg mixture until well-blended and pour slowly over the eggplant mixture, taking care not to create bare spots. Cover pie crust edges with a thin strip of foil and bake quiche at 425F for 15 minutes.

8. 8

   Reduce heat to 325F and bake for 20 minutes more. Remove foil covering and bake 10 minutes more. Serve like pie.