While I miss having a CSA to rely on, I do visit the Farmers Market every chance I get. This past weekend, I got the first of the eggplant for the season. Unfortunately, there was only one small one! So, last night, I decided to make a quiche out of it with some beautiful heirloom cherry tomatoes. It is important I decided to do this last night because as always, when you want to put fresh vegetables into a quiche, you must do what you can to reduce the extra liquid added to the dish. Instead of only doiing 20 - 40 minutes with the salt, I decided to slice the eggplant last night, salt it and let it rest in the refrigerator over night, to get as much liquid out as I could. I didn't, however, remove the liquid from the tomatoes, even though I roasted them until they burst, so I am fully expecting liquid around the quiche. But it smells so good while it is cooking!!!
Roasted Eggplant & Heirloom Cherry Tomato Crustless Quiche
Serves 6
Ingredients
1 small eggplant*, sliced lengthwise into ¼ inch slices
2 cups mixed heirloom cherry tomatoes*
1 head garlic*
Cooking spray
6 large farm fresh eggs*
Salt & Pepper to taste
1 ½ Cups Milk (I used 1% organic milk)
1 oz crumbled goat cheese
1 up shredded Swiss & Gruyere cheese
Directions:
1. Line cookie sheet with parchment paper. Slice the eggplant and lay in a single layer on sheet. Sprinkle with salt. Allow to rest 1 – 8 hours (refrigerate if over 1 hour). This will draw excess liquid from the eggplant.
2. Preheat oven to 400F. Pat the eggplant slices to absorb excess moisture. Line a large cookie sheet with foil and spray with cooking spray. Lay eggplant slices evenly over the cookie sheet. Spread tomatoes between the slices. Cut the top and bottom off garlic head and place head in middle of cookie sheet. Spray all with cooking spray. Roast for 20 minutes, turning pan halfway through cooking. When done cooking, reduce oven to 375F.
3. Remove garlic to cutting board to cool. Place tomatoes in a colander to drain excess liquid. Pat dry the eggplant.
4. In a medium mixing bowl, crack eggs and season with salt and pepper. Beat eggs until uniform in color. Slowly add milk and beat until a light lemon yellow.
5. To assemble: Spray baking dish with cooking spray. Place one layer of eggplant in the bottom of the dish. Add burst tomatoes. Peel cloves of garlic and spread throughout the tomato layer. Place a second layer of eggplant over tomatoes. Sprinkle with goat cheese. Slowly pour eggs over vegetables, then sprinkle Swiss/Gruyere over top.
6. Bake at 375F for 40 minutes, or until toothpick, inserted into center, comes out clean. Allow to sit for 5-7 minutes before serving.
* Farmer's market items.
