Eggplant Quiche
Eggplant Quiche offers a savory, cheesy filling with tender eggplant, bell peppers, and tomatoes, all nestled in a flaky crust. The combination of cream of chicken soup, sharp cheese, and herbs creates a rich, comforting dish perfect for brunch or a light dinner, appealing to vegetarians and egg lovers alike.
Ingredients
- 1 small eggplant ⓘ
- 1/2 cup chopped bell pepper ⓘ
- 3/4 cup chopped onion ⓘ
- 4 tablespoons butter ⓘ
- 1 1/2 tablespoons flour ⓘ
- 1 can (10 1/2 oz.) cream of chicken soup ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ⓘ
- 1/8 teaspoon oregano ⓘ
- 1 cup grated sharp cheese ⓘ
- 4 beaten eggs ⓘ
- 1 peeled and chopped tomato ⓘ
- 2 frozen pie crusts ⓘ
- Parmesan cheese ⓘ
Instructions
- Partially bake the pie crusts in a preheated 450°F oven for 6 minutes.
- Cook the eggplant covered in boiling, salted water for 8 to 10 minutes; drain well.
- Cook the chopped onion and bell pepper in butter until tender.
- Blend in flour, cream of chicken soup, salt, sugar, oregano, and black pepper.
- Heat the mixture until bubbly.
- Remove from heat and stir into the beaten eggs.
- Fold in the chopped tomato, grated cheese, and cooked eggplant.
- Pour the filling into the pie shells and top with Parmesan cheese.
- Bake for 30 minutes at 350°F until golden and set.
Tips & Substitutions
For a creamier quiche, consider adding a splash of milk or heavy cream to the filling. You can substitute the eggplant with zucchini or spinach for a different flavor profile. If you prefer a gluten-free option, use a gluten-free pie crust and cornstarch instead of flour. Don't forget to fully drain the eggplant to prevent the quiche from becoming soggy.
Serving Suggestions
This Eggplant Quiche pairs beautifully with a side salad dressed in Ranch Style Dressing for a refreshing contrast. Serve it as a brunch dish or a light dinner option. For a heartier meal, consider adding protein such as grilled chicken or a side of Chicken Biscuits. A glass of white wine can elevate the dining experience as well.
Storage & Reheating
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual slices for quick reheating, though the crust may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Quiche contains roughly 567 calories, with 12g protein, 76g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (85% of the Daily Value), iron (83% of the Daily Value), and calcium (49% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 490mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can prepare the quiche ahead of time. Assemble it completely and either refrigerate it for up to 24 hours before baking or bake it and store it in the refrigerator. Just reheat it in the oven before serving to ensure it’s warm and the crust is crispy.
What can I use instead of cream of chicken soup?
If you prefer a vegetarian option or don't have cream of chicken soup, you can use cream of mushroom soup or a homemade white sauce made from butter, flour, and milk. This will provide a similar creamy texture without compromising the flavor of the quiche.
How can I tell when the quiche is done baking?
The quiche is done when the top is golden and the filling is set but slightly jiggly in the center. It will continue to firm up as it cools. You can also insert a knife into the center; if it comes out clean, the quiche is ready to be taken out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).