go to page 1   

Appetizer main page

Goat cheese gratin
Grilled vegetable stacks
Ham and cheese toast
Ham aspic with egg salad and avocado
Herbed spinach-ricotta srudel
Lima bean appetizer
Marinated goat cheese crostini
Mushrooms à la grecque
Onion pie
Pasta roll with three cheeses
Polenta a la Romaine
Puff pastry rochoises
Roasted tomatoes and red peppers
Red pepper mousse
Spinach-feta strudel
Stuffed artichokes
Stuffed cabbage leaves
Stuffed pancakes au gratin
Talmouses
Tomato aspic
Tomato pie wiht polenta crust
Vegetable and chicken terrine
Vegetable flan
Vegetable frittata
Wild mushroom, leek, and cheese tartlets
Wild mushroom and leek beggar's purses
Quiches:
Quiche Andalouse
Leek quiche with three cheeses
Quiche lorraine
Tomato Romano quiche
Vegetable quiche

go to page 1   

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

QUICHE ANDALOUSE

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.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.