As I stated last week I love quiches. But the quiche I posting this week is my all-time favorite. I don’t make it often but when I do I know that it can be finished within minutes. So if I am making it for a special occasion I try to make it when as close as possible to the time I need it so I have more of a chance for it to last for the time I need it for. I hope you enjoy it as much as I do.

Eggplant Tomato Quiche 

INGREDIENTS:

1 big unbaked pie shell or two medium

1 medium to large Eggplant

1 medium to large onion

1 can of crushed tomatoes 400gm

½ teaspoon salt

½ teaspoon pepper

½ teaspoon oregano

½ teaspoon basil

4 eggs

DIRECTIONS:

Slice the eggplant in thin round slices. Sprinkle salt on top and let stand for 20 minutes in a strainer. Preheat the oven to 180°. Rinse off the salt and dry the eggplant. Fry the eggplant on both sides till its brown. slice the onion in small pieces and fry until light brown. Add the tomatoes and spices and simmer for about 5 minutes. Add the eggplant and take off the heat after two minutes and let it cool. Once it’s cool mix in the eggs place in pies shell and let it bake for about 25 minutes or until it sets.