Eggplant Quiche

Eggplant Quiche

If you like eggplant, you’ll love this flavorful eggplant quiche. It’s so boldly flavored, it’s almost as if it contains meat (but it doesn’t). Great as a side dish to grilled meat, or serve it as the main dish in a vegetarian meal (in which case, you should probably double the recipe and bake in a 9 X 13-inch baking dish).

Eggplant Quiche
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Sides, Vegetarian, Low-Carb, Gluten-Free, Primal/Paleo
Yield: 4 servings
Ingredients
  • Olive oil spray
  • 1 eggplant (1.25 lbs.), peeled and cubed
  • 2 tablespoons olive oil, divided
  • 1 large onion, thinly sliced (8oz)
  • 1 tablespoon minced garlic
  • 3 large eggs
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
Instructions
  1. Preheat oven to 500 degrees F. Line a baking sheet with foil and lightly spray with olive oil spray.
  2. In a large bowl, toss eggplant cubes with 1 tablespoon olive oil (I like to use my hands to make sure all eggplant cubes are coated). Spread in a single layer on the prepared baking sheet. Roast 10 minutes in the hot oven. Stir, and continue roasting 5 more minutes or until very tender. Transfer to large bowl and mash well, using a potato masher.
  3. While eggplant is roasting, heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and sauté, stirring often, until tender and golden brown, 5-7 minutes. Turn heat off and stir in the garlic, allowing to cook from the skillet's residual heat. With a spatula. scrape the onion/garlic mixture onto the bowl with the mashed eggplant.
  4. Lower oven to 375 degrees F.
  5. Spray a 8-inch square Pyrex pan with nonstick olive oil spray. In a small bowl, whisk the eggs with the salt and pepper. Add to eggplant/onion mixture and mix well to combine. Pour into the prepared pan. Bake 30 minutes, until quiche is set, a toothpick inserted in center comes out dry, and top is nicely browned.
  6. Remove from oven onto a wire rack. Allow to cool in pan, 5-10 minutes, then use a knife to gently loosen edges and invert onto a tray and back to the wire rack. Cool 5-10 more minutes, directly in wire rack, before cutting and serving.
Nutrition Per Serving
Calories: 167.8; Fat: 10.7g; Carbohydrates: 12.8g; Sugar: 0.2g; Sodium: 338.7mg; Fiber: 3.9g; Protein: 6.7g
 

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