Eggplant Quiche

This recipe was shared with us by CSA member Laura, who adapted it to what she had in her fridge!  Feel free to do the same in your situation, substituting if needed for the leeks and/or onions.
  • olive oil
  • 1 large eggplant or 2 medium eggplants, peeled and cubed to 3/4"
  • 2 leeks, chopped
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • 3 eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • 1/2 cup cheddar cheese
  • 1/4 TSP nutmeg
  • salt and pepper to taste
  • pie crust (Ha!  If you don't have one, grease your pie pan well and make it without!)

Heat olive oil in skillet.  Add eggplant and saute until softened, 5-10 minutes.  Add leeks, onions, and garlic and saute until translucent, stirring, another 5-10 minutes.  Add salt and pepper and drain excess oil.  Mix milk, cream, and eggs together.  Add veggies to crust.  Pour over egg mixture.  Top with cheese.  Bake at 350 degrees until golden brown and cooked through, 35-40 minutes.