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Roasted Eggplant, Tomato And Olive Quiche


1 Pie crust
1 globe eggplant
3 tablespoons olive oil
cup onions, chopped
1 large clove garlic, finely minced
3 fresh Italian plum tomatoes, peeled and diced
cup black olives, sliced
teaspoon dried oregano, crumbled
2 tablespoons fresh basil, julienned


4 eggs
1 cups light cream (or milk)
cup Parmesan cheese, grated
teaspoon paprika
teaspoon salt
⅛ teaspoon white pepper


Serves: 6


Heat the oven to 350F. Cut eggplant into -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.

When done, turn oven up to 425F. While the eggplant is roasting, prepare the pie shell. Saute onion and garlic in the remaining third of the oil until golden. Peel tomatoes, dice and drain and add to the onion. Remove from heat and add chopped eggplant, basil, oregano and olives. Spread eggplant mixture in bottom of pie crust.

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.

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

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