• 1 small eggplant
  • 2 tomatoes, peeled, seeded, chopped, and drained
  • 1/2 cup( 1dL) chopped onions
  • 4 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 cup(1/2dL)sliced black olives
  • Salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon oregano, crumbled
  • 4 eggs
  • 1 1/2 cups(3 1/2dL) heavy cream
  • 1 unbaked Tart Pastry, without sugar
  • 1/2 cup(1dL) freshly grated Parmesan cheese


Preheat oven to 350 degrees F(180 C). Put the eggplant on an oiled pie plate and bake in the oven for 45 minutes to 1 hour or until tender when pierced with a fork. Turn up the oven to 425 degrees F(220 C). When the eggplant is cool enough to handle, peel it and coarsely chop the pulp. Put in a colander with the tomatoes, press once gently to drain, and let stand for 15 minutes. Heat skillet and saute the onions in the oil slowly until soft; add the garlic, eggplant and tomatoes, saute 2 minutes, then add the olives, salt, pepper, and oregano.

Cook 2 minutes more. Remove from the heat. Put the eggplant mixture in the colander and drain 2-3 minutes. Beat the eggs and cream in a bowl until mixed. Spread the eggplant mixture over the bottom of the tart shell. Pour the egg mixture over the eggplant and sprinkle with the cheese. Bake for 15 minutes, lower the heat to 300 degrees F(150 C), and bake for 30 minutes more, or until knife inserted in center comes out clean. Serve in wedges, hot or cold.

Serves 6

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Submitted 6/13/05.
Source: The Fanny Farmer Cookbook
Submitted By: Linda Wilson
Eggplant Quiche with Tomatoes & Olives