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Crustless Eggplant Quiche

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Recipe

 

Yield

4 servings

Prep

25 min

Cook

35 min

Ready

60 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 each eggplant
peeled and diced
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17 ounces tomatoes
mashed slightly, drained and reserved
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½ cup tomato juice
or less, from drained tomatoes
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1 each onions
chopped finely
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1 cup mushrooms
sliced (optional)
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4 large eggs
slightly beaten
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4 ounces cheddar cheese
optional, grated
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2 tablespoons Parmesan cheese
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½ teaspoon salt
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teaspoon black pepper
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¼ teaspoon oregano
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¼ teaspoon basil
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½ teaspoon garlic powder
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1 dash cayenne pepper
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1 pinch marjoram
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Ingredients

Amount Measure Ingredient Features
1 each eggplant
peeled and diced
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491.3 ml/g tomatoes
mashed slightly, drained and reserved
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118 ml tomato juice
or less, from drained tomatoes
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1 each onions
chopped finely
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237 ml mushrooms
sliced (optional)
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4 large eggs
slightly beaten
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115.6 ml/g cheddar cheese
optional, grated
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3E+1 ml Parmesan cheese
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2.5 ml salt
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0.6 ml black pepper
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1.3 ml oregano
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1.3 ml basil
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2.5 ml garlic powder
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1 dash cayenne pepper
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1 pinch marjoram
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Directions

Soak eggplant in salt water for 30 minutes.

This step is optional.

Rinse and drain.

Sauté onions, mushrooms, in tomato juice until tender.

Add eggplant, spices, and slightly mashed tomatoes and simmer until eggplant is tender and most of the liquid has evaporated.

Remove from stove, stir lightly beaten eggs and cheddar cheese into eggplant mixture.

Pour into 9 inch quiche pan which has been sprayed with a pan-coating.

Bake at 375℉ (190℃) for 25 to 35 minutes or until knife inserted comes out clean.

Let set 5 to 10 minutes before serving.

Sprinkle parmesan cheese over top before baking if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 17555% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 500mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 25g
Vitamin A 26% Vitamin C 33%
Calcium 18% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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