Cheese Quiche with grilled eggplant crust

[Puddin]

Always have grilled eggplant slices in the freezer so I decided to try a new quiche recipe:

1 cup of tomatoe sauce (garlice and basil diced inside)

4 whole eggs
1 cup of cream
200 grams of stracchino (very creamy cheese)
salt and pepper to taste
freshly minced basil to taste

150 grams of very thinly grated Pecorino Romano

about 20 slices of grilled eggplant

I used a non stick baking pan. Put the sauce on the bottom, lined the pan with the eggplant slices so that they were overlapping and a bit up the sides. Placed the thinly grated pecorino onto the eggplant 'crust'. Onto this I then put the quiche cream made by beating eggs, cream, stracchino into which I put salt pepper and freshly minced basil. Don't use too much basil because it can be overwhelming. A couple of teaspoons should do it.

Baked in preheated oven at 180° for about 45 minutes. Usual knife blade test to assure quiche is set. Let cool for about 20 minutes and then turned it over onto a rectangular serving plate.

6 servings ....each serving is ab out 1C, 11P

you can eat it warm or cold.

[missusbee]

That sounds great! I make a couple of tomato/bacon quiches every year for the winter holidays and wondered what I was going to do this year without the traditional crust -- thank you!