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Julia Child's Eggplant And Cheese Quiche
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 pound firm eggplant
1/2 teaspoon salt
Olive oil
2 tablespoons minced shallots -- or
green part of scallions
1 clove garlic -- finely minced
1/3 cup grated Parmesan and Swiss -- combined
1 pinch pepper
1/2 cup heavy cream
1 partially baked 8 or 9" pie shell
1 1/2 tablespoons butter -- cut in 1/4" bits
1 tablespoon fresh chopped parsley
1/4 teaspoon thyme or herb mixture
3 eggs
1 pinches nutmeg
Salt to taste -- if needed
Peel eggplant and cut in 3/4 inch dice. In bowl, toss eggplant with salt and le
t stand 20 to 30 minutes. Drain and pat dry with towel. In large skillet, heat
1/8 inch layer of olive oil. When very hot, but not smoking, add the eggplant.
Toss and turn frequently for 4-8 minutes until tender, but not mushy, just ligh
tly browned. Toss in the shallots or scallions and garlic, shaking pan over hea
t for a minute to cook them. Turn eggplant mixture into a large sieve set over
a bowl to drain off excess oil. Carefully mix the eggplant with the parsley, he
rbs and 1/2 the cheese. Pour over pastry shell. In small bowl, beat together th
e eggs, pepper, nutmeg and cream. Salt mixture if the cooked eggplant doesn't a
lready have enough salt. Pour this mixture over the eggplant in the pastry shel
l. Sprinkle with remaining cheese and dot with butter. Bake in a preheated 375
degree oven about 30 minutes or until puffed and brown. Recipe from "One Millio
n Recipes CD"
busted by Judy R.
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