Eggplant Quiche

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Eggplant Quiche

I had an eggplant and large tomato I needed to use up before a recent trip and concocted this for dinner the other night.  It came out quite tasty and is very low-carb despite the crust. We found that 1/8th of the quiche filled us up nicely with a green salad.  Some cooked bacon crumbles would be a nice addition to this recipe if you happen to have some on hand.  I was out the night I made this or I would have included bacon.  Instead of my Seafood Spice Blend, you could substitute a blend of Italian spices like oregano, basil, and rosemary.  With the crust, this is not Induction friendly.  Baked without crust, it would definitely be OK for Induction.

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1 recipe “Flour” Pie crust 

10 oz. eggplant, sliced ¼” thick

1 large tomato, sliced thin

2 eggs

¼ c. heavy cream

¼ c. grated Parmesan cheese

½ c. shredded mozzarella cheese

Pinch each of salt, pepper and onion powder

½ tsp. my Seafood Spice Blend

DIRECTIONS: Preheat oven to 350º.  Place eggplant on non-stick baking sheet and bake 10 minutes on a side.  Bake tomato slices 10 minutes on a side as well. If you are lucky enough to own 2 non-stick sheets, you can do this all at the same time.  Make pie crust as directed in that recipe but take out of oven in about 10 minutes (before edges get brown).   Layer mozzarella cheese, Parmesan, eggplant, tomato, spices onto partially cooked pie crust.  Repeat layers until all eggplant and tomato slices are used up.  In a bowl, beat eggs and cream together and pour evenly over the layered quiche.  Bake at 350º for about 30 minutes.


Eggplant Quiche 

NUTRITIONAL INFO: Makes 8 servings, each containing:

193.5 calories

16 g  fat

11.8 g  carbs, 8.3 g  fiber, 3.5 g  NET CARBS

8.85 g  protein

188 mg sodium

6 comments on “Eggplant Quiche

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