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Categories:
oil eggplant onions mushrooms ground beef red pepper eggs milk pepper sauce Parmesan cheese fresh chives garlic salt pie crusts tomatoes
Viewed: 35 - Published at: 4 years agoIngredients
- 2 cups oil
- 1 medium eggplant, peeled and thinly sliced
- 2 cups onions, thinly sliced
- 6 mushrooms, thinly sliced
- 3 cups ground beef, cooked and drained (or lamb)
- 1 teaspoon crushed red pepper flakes
- 6 -8 eggs
- 2 cups milk
- 4 dashes hot pepper sauce
- 1/3 cup parmesan cheese, grated
- 1/4 cup chopped fresh chives
- 2 garlic cloves, minced
- salt and pepper, to taste
- 2 (9 inch) pie crusts, unbaked
- 3 medium tomatoes, thinly sliced
Method
- Heat oil in 10 inch skillet; deep-fry eggplant slices until translucent and lightly browned ( 2 to 3 minutes) and place on paper towels to drain.
- Drain oil from skillet, leaving a thin coating on bottom.
- Saute onion until almost soft, and remove to paper towels to drain.
- Saute mushrooms until moisture evaporates; drain.
- Mix meat with crushed red pepper.
- Preheat oven to 325 degrees.
- In a large bowl combine eggs, milk, hot pepper sauce, cheese, garlic and chives with salt and pepper to taste; whisk vigorously for about 3 minutes.
- Place a layer of eggplant in each unbaked pie shell; follow with a layer of mushrooms, onions, tomatoes, and meat mixture.
- Continue layering until shells are 3/4 full (do not pack down as egg mixture must seep through).
- Divide egg mixture between quiches to fill.
- Place quiches on a baking sheet and bake in lower third of oven for 45 minutes to 1 hour, until custard is set (if quiche starts to brown too quickly before custard is done, cover with foil).
- Remove from oven and let stand for about 10 minutes before serving.
