Vegetable Quiche

Name: Vegetable Quiche
Ingredients: 1 small eggplant cut in cubes; 1/2 cup vegetable oil; 1 each onions chopped; 1 clove garlic minced; 6 each mushrooms fresh, chopped; 3 medium zucchini chopped; 3/4 teaspoon basil dry, and oregano; 1/2 teaspoon salt; 1/2 teaspoon garlic salt; 1/2 teaspoon black pepper; 1 teaspoon worcestershire sauce; 3 large tomatoes peeled and chopped; 4 large eggs beaten; 23 cup parmesan, parmigiano-reggiano cheese, grated grated; 12 ounces mozzarella cheese grated

15 ingredients

17 steps

Ingredients

1 small eggplant cut in cubes
1/2 cup vegetable oil
1 each onions chopped
1 clove garlic minced
6 each mushrooms fresh, chopped
3 medium zucchini chopped
3/4 teaspoon basil dry, and oregano
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 teaspoon worcestershire sauce
3 large tomatoes peeled and chopped
4 large eggs beaten
23 cup parmesan, parmigiano-reggiano cheese, grated grated
12 ounces mozzarella cheese grated

Directions

1

Heat oil in large frying pan; add eggplant, tomatoes and garlic.
2

Cook, stirring often until vegetables are soft.
3

Add zucchini, mushrooms, basil, oregano, salt, pepper and Worcestershire sauce.
4

Blend and continue cooking until almost all juice evaporated.
5

Place vegetable mixture in large bowl to cool.
6

Beat 4 eggs with 1/2 Parmesan cheese.
7

Use wire whisk.
8

Pour over vegetable mixture; blend well.
9

Spray 10-inch quiche dish with nonstick cooking spray.
10

Pour 1/2 vegetable mixture into quiche dish.
11

Sprinkle rest of Parmesan cheese and 1/2 Mozzarella evenly over mixture.
12

Pour in balance of vegetable mixture.
13

Spread evenly; cover with balance of Mozzarella cheese.
14

Bake in 325 degree F oven for 45 to 50 minutes.
15

Quiche should be set and well browned.
16

Cool.
17

Serve hot or cold.