* Exported from MasterCook * Eggplant And Cheese Quiche Recipe By : Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Dinner Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb Firm eggplant 1/2 ts Salt Olive oil 2 tb Shallots -- minced -OR- 2 tb Scallions -- green part, minced 1 cl Garlic -- finely minced 1/3 c Parmesan and Swiss -- - grated, combined 1 pn Pepper 1/2 c Heavy cream 1 Pie shell (8 to 9") -- - partly baked 1 1/2 tb Butter -- cut in 1/4" bits 1 tb Parsley -- fresh chopped 1/4 ts Thyme or herb mixture 3 Eggs 1 pn Nutmeg Salt -- to taste (optional) Peel eggplant and cut in 3/4" dice. In bowl, toss eggplant with salt and let stand 20 to 30 minutes. Drain and pat dry with towel. In large skillet, heat 1/8" layer of olive oil. When very hot, but not smoking, add the eggplant. Toss and turn frequently for 4 to 8 minutes until tender, but not mushy, just lightly browned. Toss in the shallots or scallions and garlic, shaking pan over heat for a minute to cook them. Turn eggplant mixture into a large sieve set over a bowl to drain off excess oil. Carefully mix the eggplant with the parsley, herbs, and half the cheese. Pour over pastry shell. In small bowl, beat together the eggs, pepper, nutmeg, and cream. Salt mixture if the cooked eggplant doesn't already have enough salt. Pour this mixture over the eggplant in the pastry shell. Sprinkle with remaining cheese and dot with butter. Bake in a preheated 375 F oven about 30 minutes or until puffed and brown. Recipe FROM: One Million Recipes CD Formatted by: Judy R. - - - - - - - - - - - - - - - - - -