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Had we but world enough, and time.

Fast Eggplant and tomato quiche

9-inch pie shell
½ cup heavy cream
3 eggs
1 baby eggplant, diced
Diced tomatoes
Minced scallions
Olive oil

1) Mix eggplant with salt and olive oil
2) Pour into pan, toss with scallions (eggplant still firm)
3) Add tomatoes into eggplant mix (or other desired vegetables)
4) Line pie shell with vegetables

Tossed vegetables

5) Beat three eggs, add heavy cream, a pinch of salt

Eggs and heavy cream

6) Pour mixture over pie shell
7) Bake in preheated 350F oven for 30 minutes

Serve hot