Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Cheesy Eggplant and Onion Quiche! Imagine a perfect harmony of creamy ricotta, melted mozzarella, and caramelized vegetables nestled in a golden, flaky crust that will have your family begging for seconds. Whether you're a vegetarian looking for a show-stopping meal or a foodie craving something uniquely delicious, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 large eggplant, diced
- 1 medium onion, sliced
- 4 large eggs
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by lightly greasing it or placing the pre-made pie crust into the dish.
- Dice the eggplant into small, uniform cubes (approximately 1/2-inch pieces). Slice the onion thinly and evenly.
- Heat a large skillet over medium heat. Add a tablespoon of olive oil and sauté the eggplant and onion until they are soft and lightly caramelized, about 8-10 minutes. Season with salt and pepper during cooking.
- In a large mixing bowl, whisk the eggs until well combined. Add ricotta cheese and mix thoroughly until smooth and creamy.
- Fold in half of the shredded mozzarella cheese into the egg and ricotta mixture. Season with additional salt and pepper to taste.
- Spread the sautéed eggplant and onion evenly across the bottom of the pie crust.
- Pour the egg and cheese mixture over the vegetables, ensuring an even distribution.
- Sprinkle the remaining mozzarella cheese on top of the quiche.
- Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
- Remove from the oven and let the quiche cool for 10-15 minutes before slicing and serving.
- Serve warm or at room temperature, garnished with fresh herbs if desired.
Tips
- Ensure your eggplant is diced uniformly to guarantee even cooking and a consistent texture throughout the quiche.
- Don't rush the sautéing process - letting the eggplant and onions caramelize slowly develops deep, rich flavors.
- For an extra crispy crust, pre-bake the pie crust for 10 minutes before adding the filling.
- Let the quiche rest for 10-15 minutes after baking to help it set and make slicing easier.
- For a more golden top, brush the surface with a beaten egg before adding the final cheese layer.
- Use fresh, high-quality cheeses for the most luxurious and creamy texture.
- Feel free to experiment with additional herbs like basil or thyme to customize the flavor profile.
- This quiche can be made ahead and reheated, making it perfect for meal prep or entertaining!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 16g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 140mg
