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!
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 favorites is this baked eggplant parmesan. It’s absolutely wonderful. 🍆
If you like eggplant, I think you will love this very flavorful quiche. It’s so boldly flavored, and so filling. It’s almost as if it contains meat – but it doesn’t.
The ingredients needed for this recipe
You’ll only need a few simple ingredients to make this tasty quiche (the exact measurements are listed in the recipe card below):
Eggplant: In many of my eggplant recipes I don’t peel the eggplant. But in this recipe, you should peel it.
Olive oil: My favorite oil to cook with. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
Onion: I slice it thinly. You can use either a yellow or a white onion.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
Eggs: I use large eggs in most of my recipes, this one included.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the quiche could end up too salty.
How to make eggplant quiche
It’s really quite easy! Scroll down to the recipe card for the details. The basic steps are simple:
1. Roast the eggplant and mash it well.
2. Meanwhile, cook the onions and garlic in olive oil.
3. Mix together the mashed eggplant, onion and garlic, eggs, and spices.
4. Transfer to a baking dish and bake until set, about 30 minutes.
How to serve eggplant quiche
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.
How to store the leftovers
You can keep the leftovers 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 tomato salad.
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- 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.