Eggplant Quiche

Serves: 5
Total Calories: 567
Yield: 9 inch pie


1 single Whole Wheat Pie Crust
1 medium to large eggplant (about 1 1/4 pounds)
2 cloves garlic pressed
3 tablespoons whole wheat pastry flour
20 sun dried tomatos halved and cut into small pieces
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon sea salt
1 large tomato cut into 1/2 inch thick slices
1/2 teaspoon dried basil
1/2 cup


1. Preheat the oven to 350°F. Roll out the pie crust and drape it in the bottom of a 9-inch pie pan and flute the edges.
2. Slice the eggplant into 1/2-inch-thick rounds and place on a lightly oiled cookie sheet. Bake for 35 minutes or until soft and tender.
3. Place the cooked eggplant in a food processor and blend until smooth. Transfer to a mixing bowl along with the remaining ingredients. Stir well.
4. Spoon the eggplant mixture into the pie crust, top with tomato slices, and sprinkle with basil.
5. Bake on the bottom rack of the oven for 40 minutes or until the crust is brown and the filling is firm. Top with cheese (if using), and bake another 5 minutes until the cheese is melted.
6. Allow the quiche to cool about 10 to 15 minutes before slicing and serving.

Nutritional Facts:

Serves: 5
Total Calories: 567
Calories from Fat: 27

This Eggplant Quiche recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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