Eggplant Mushroom Quiche Sherry Golden

1 pre-baked crust

1 small onion
4 oz. mushrooms, chopped coarse
1 garlic clove minced
2 tbsp butter
1 tsp basil
1 tsp oregano
3 eggs
3/4 c. milk or cream
1 cup seasoned eggplant puree
1/4 c, grated parm. or romano cheese
2 tbsp tomato paste
pepper to taste
a grating of fresh nutmeg
about 1/4 c. tomato sauce
grated cheese–parm and or mozzarella

Preheat the oven to 375.  Have the pre-baked crust ready
Saute the onion, mushrooms and garlic in butter.  Add the basil and oregano and saute for a few minutes more.  Let cool slightly.

Place this in a blender or food processor along with the eggs, milk or cream, seasoned eggplant puree, grated cheese, tomato paste, salt, pepper and nutmeg.  Puree then pour this mixture into the prebaked crust and bake for 40 minutes, or until a knife inserted into the center of the pie comes out clean.

Spread a thin layer of tomato sauce over the surface of the pie, sprinkle with cheese and return to oven for 5 minutes to allow the cheese to melt.

Make a 9-10 inch quiche.

Second pie, used too much tomato sauce which made the filling soft, tasted fine but not as pretty not did it hold together.

2nd quiche



Seasoned Eggplant Puree Sherry Golden

This puree is an excellent way to process and preserve eggplants when they are abundant and beautifully firm.  Freeze the puree in 1 cup portions.  Use in sauces for pasta, as a filling for crepes, and in the superb Eggplant Mushroom Quiche.

2 medium eggplants
1 medium onion
2-3 garlic cloves
3-4 tbsp olive oil
1 tbsp minced fresh basil or 1 tsp dried
2-3 tbsp water, use as little as possible

Peel the eggplant and slice into 1/2 inch thick slices.  Salt both side sand lay them on paper towels for 30 min to drain. Pat them dry and cut into cubes

In a large saute pan saute the onion and garlic in olive oil until the onion is softened.  Add the eggplant cube and saute until the eggplant begins to color.  Add the basil and water.  Stir, cover and steam until the eggplant is tender.  Puree in a food processor or blender


Peel eggplant and cook on grill under done.

In a large saute pan saute the onion and garlic in olive oil until the onion is softened.  Add Add the basil and water.  Stir and cook for a few minutes.  Puree in a food processor or blender