Zucchini-Eggplant Quiche

By Hklbrries

Ingredients

• 2 small zucchini (1/2 lb), sliced thin diagonally
• 1/2 small eggplant, in 1/2-inch dice
• 1 onion, sliced
• 1 medium clove garlic, sliced
• 1/4 cup butter or margarine
• 1 small tomato, peeled and chopped
• 1 small green pepper, chopped
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 tsp basil
• 1/4 tsp thyme
• 9-inch pastry shell, partially baked
• 3 eggs
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Sauté zucchini, eggplant, onion and garlic in butter about 5 minutes, stirring occasionally. Stir in tomato, green pepper, salt, pepper, basil and thyme. Cook over low heat 10 to 15 minutes or until vegetables are tender and liquid has evaporated. Spread vegetables evenly in shell. Beat eggs and cream until mixed but not frothy; pour into shell. Sprinkle with Parmesan. Bake in preheated 375 F oven 30 to 40 minutes or until set.