A very flavorful eggplant quiche is so substantial and filling, it can serve as the main course in a meatless meal. Leftovers are great too!
If you like eggplant, you’ll love this very flavorful eggplant quiche. It’s so boldly flavored, and so filling. It’s almost as if it contains meat – but it doesn’t.
I really like eggplants. I love their bold flavor and meaty texture. It’s no wonder I have so many eggplant recipes on this blog! One of my favorite eggplant recipes is this healthy baked eggplant parmesan. It’s wonderful.
How to make eggplant quiche
Scroll down to the recipe card for the details. The basics are simple. Roast eggplant and mash it well. Meanwhile, cook onions and garlic in olive oil. Mix together the mashed eggplant, onion and garlic, eggs, and spices. Transfer to a baking dish and bake until set, about 30 minutes.
Is this a healthy recipe?
How to serve eggplant quiche
This eggplant quiche is great as a side dish. I like to serve it with pork roast or with a leg of lamb because then I can cook the entire meal in the same 375°F oven. You can also serve it as the main course in a meatless dinner. If you do serve it as a main course, I suggest you double the recipe and bake it in a 9 X 13-inch baking dish.
What about leftovers?
You can keep leftovers of this eggplant quiche in the fridge, in an airtight container, for up to 4 days. Leftovers are great, gently reheated in the microwave, and you can also freeze them. One of my favorite lunches is two slices of this quiche, with a side of a simple tossed salad.
- 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
- 1/4 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 the eggplant cubes with 1 tablespoon olive oil. Spread in a single layer on the prepared baking sheet. Roast 10 minutes. Stir, and continue roasting 5 more minutes, until very tender. Transfer to large bowl and mash well, using a potato masher.
- While the 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 the heat off and stir in the garlic, allowing it to cook from the skillet's residual heat. With a spatula, scrape the onion/garlic mixture into the bowl with the mashed eggplant. Lower the oven to 375 degrees F.
- Spray a square 8-inch Pyrex pan with olive oil. In a small bowl, whisk the eggs with the salt and pepper. Add to the eggplant/onion mixture and mix well to combine. Pour into the prepared pan. Bake 30 minutes, until quiche is set, a toothpick inserted in its center comes out dry, and the top is nicely browned.
- Remove from the oven onto a wire rack. Allow to cool in the pan, 5-10 minutes, then use a knife to gently loosen the edges and invert onto a tray and back to the wire rack. Cool 5-10 more minutes, directly on the rack, before cutting and serving.