If you like eggplant, you’ll love this flavorful eggplant quiche. It’s so boldly flavored, and so filling, it’s almost as if it contains meat – but it doesn’t. This eggplant quiche is great as a side dish, or serve it as the main dish in a vegetarian meal.
If you do serve it as a main dish, double the recipe and bake it in a 9 X 13-inch baking dish.
- 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
- Preheat oven to 500 degrees F. Line a baking sheet with foil and lightly spray with olive oil spray.
- 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.
- 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.
- Lower oven to 375 degrees F.
- 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.
- 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.