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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Eggplant quiche.
Serves: 8

1 9-inch pie dish lined with pie crust dough
2 medium eggplants
3 eggs
1 cup milk
1 cup heavy cream or milk
to taste salt, pepper, nutmeg
1 medium onion, chopped
1 teaspoon olive oil
1 cup grated Swiss cheese

Preheat oven to 350 degrees. Line crust with foil. Fill with dry bean. Bake 25 minutes. Remove foil and beans. Set aside.
Meanwhile, peel eggplant, and slice across into 1/4-inch slices. Sprinkle with salt and pepper. Dust with flour. Fry both sides in olive oil. Drain on paper towels.
In a mixing bowl, combine eggs, milk, cream, salt, pepper and nutmeg. Saute onion in oil over low heat until tender.
Line 1/2 of eggplant slices over bottom crust. Sprinkle 1/2 of onion, and 1/2 of cheese. Repeat with remaining half of ingredients.
Pour egg mixture over pie. Sprinkle with more grated cheese. Bake for 40 minutes until golden brown.

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