Crustless Eggplant Quiche
Savory crustless eggplant quiche loaded with tomatoes, mushrooms, Italian herbs, and two cheeses. A hearty vegetarian main dish that’s lighter than it looks.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minEggplant, tomatoes, and mushrooms simmered with Italian herbs, folded into beaten eggs with cheddar, and baked until golden and set. No crust needed, no cream required.
This is vegetarian comfort food that earns its spot at the center of the table.
The eggplant goes silky and tender during the simmer, soaking up all the garlic, oregano, basil, and marjoram. Once baked, the texture lands somewhere between a frittata and a traditional quiche, with a Parmesan-topped crust that forms naturally on the surface.
Chef Tips
- Soaking diced eggplant in salt water for 30 minutes draws out bitterness, but you can skip it if your eggplant is fresh and firm
- Cook off most of the tomato liquid before adding the eggs so the quiche sets properly and doesn’t get soggy
- Let it rest 5 to 10 minutes after baking for the cleanest slices
- The mushrooms are optional but they add a meaty depth that makes this more satisfying
Ingredients
Directions
Soak eggplant in salt water for 30 minutes.
This step is optional.
Rinse and drain.
Sauté onions, mushrooms, in tomato juice until tender.
Add eggplant, spices, and slightly mashed tomatoes and simmer until eggplant is tender and most of the liquid has evaporated.
Remove from stove, stir lightly beaten eggs and cheddar cheese into eggplant mixture.
Pour into 9 inch quiche pan which has been sprayed with a pan-coating.
Bake at 375℉ (190℃) for 25 to 35 minutes or until knife inserted comes out clean.
Let set 5 to 10 minutes before serving.
Sprinkle parmesan cheese over top before baking if desired.
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