Aubergine Quiche (Eggplant Quiche)

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.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 334 Calories

Ingredients

• 4 eggs
• 2 tablespoons olive oil
• ¼ cup chopped fresh basil
• salt and freshly ground black pepper to taste
• 2 ½ cups shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• cooking spray
• coarse salt
• 4 eggplants, peeled and cut into 1/4-inch-thick slices
• 10 ½ ounces diced cooked ham

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.