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Recipes

Mediterranean Tomato Quiche by Mary
Makes 12 rolls
Ingredients:
  • 1 9-inch deep dish prepared pie crust
  • 1/3 cup olive oil
  • 1 small onion, finely chopped
  • 2 cups cubed eggplant (about 1/2 of a small eggplant)
  • 1 14.5-ounce canned Petite Diced Tomatoes (drained)
  • 2 tablespoons Daregal Fresh Frozen Parsley
  • 1/2 teaspoon Daregal Fresh Frozen Basil
  • 3/4 cup half and half
  • 3 eggs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
Directions
  • In a large skillet over medium heat, saute onion and eggplant in olive oil about 5 to 10 minutes or until fork tender.
  • Add tomatoes, parsley and basil; cook about 5 minutes longer.
  • Heat oven to 400 degrees F.
  • Pour tomato mixture into prepared pie shell
  • In a medium bowl, mix cream, eggs, cheese and salt.
  • Pour egg mixture over tomato mixture in pie shell.
  • Bake for 25 to 30 minutes until knife inserted in the center comes out clean.




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