Artichoke and eggplant quiche

Name: Artichoke and eggplant quiche Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1/2 Eggplant; 2 tbsp Cider Vinegar; 1 Deep dish pie crust; 2 Eggs; 5 oz. approx Mozzarella Cheese cut in small squares; 1/2 can Artichoke hearts; Salt pepper bay leaves oregano ajedrea and other favorite spices

Minutes to Prepare: 20
Minutes to Cook: 35

Number of Servings: 4

Ingredients

1/2 Eggplant2 tbsp Cider Vinegar1 Deep dish pie crust2 Eggs5 oz. approx Mozzarella Cheese cut in small squares1/2 can Artichoke heartsSalt, pepper, bay leaves, oregano, ajedrea and other favorite spices

Directions

Cut eggplant in 3-in long stripes and boil until dark and tender (add salt, vinegar, bay leaves and ajedrea -or other favorite spices- to water). Drain eggplant and mix with eggs, artichoke hearts, cheese, adding salt, pepper, oregano and other spices. Pour over thawed crust. Cook in oven at 375 F for 30-40 min (until it looks firm). Enjoy with a nice salad on the side!

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GABIROLA.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 435.9
Total Fat: 25.9 g
Cholesterol: 121.5 mg
Sodium: 627.9 mg
Total Carbs: 36.9 g
Dietary Fiber: 6.2 g
Protein: 15.8 g

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