This is a delicious pastry-less eggplant quiche. You can leave out the ham if you prefer a vegetarian quiche. If the flipping doesn't go well, don't worry--it'll taste great cut straight from the baking tin. Serve lukewarm or at room temperature.

Julia

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Recipe Summary

prep:
25 mins
cook:
35 mins
additional:
1 hr 10 mins
total:
2 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggplant on paper towels; cover with coarse salt. Let sit until moisture is drawn out, about 1 hour. Rinse with cold water; dry thoroughly with paper towels.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.

  • Heat olive oil in a skillet over medium heat. Add eggplant; cook and stir until eggplant is tender and lightly brown, about 5 minutes. Drain on paper towels.

  • Cover the bottom of the prepared baking pan with half of the eggplant; layer on ham, mozzarella cheese, and basil. Top with remaining eggplant.

  • Whisk eggs, Parmesan cheese, salt, and pepper together in a bowl; pour over the top eggplant layer.

  • Bake in the preheated oven until eggs are set and top is golden, about 30 minutes. Cool slightly, about 10 minutes. Flip the pan onto a plate to remove the quiche.

Editor's Note:

Nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.

Nutrition Facts

334 calories; protein 23.2g; carbohydrates 17g; fat 20.3g; cholesterol 140.6mg; sodium 1546.9mg. Full Nutrition
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