Often mistaken as a frou-frou French concoction (it actually originates in medieval Germany), quiche gets a pretty bad rap sometimes. True, the word “quiche” often summons visions of snooty country-club women brunching with mimosas in hand, but, truth be told, quiche was an invention of convenience; an easily transportable food item enjoyed by the masses. Quiche gained especially wide popularity during World War II in England, due to its ease of preparation and its sparing use of meat, in favor of vegetarian ingredients.
Since we no longer ration ingredients in this country, quiche recipes abound, overflowing with pork products. But, quiche is versatile, so let’s try and change that. Quiches take very little prep time or experience. In fact, most of the prep work can be done in a blender, food processor, or whisked up in a bowl. With the convenience of ready-made pie crusts, what have you got to lose? Besides, who wouldn’t want pie for lunch?
For the Eggplant:
slice 2-3 medium eggplants lengthwise to create flat/wide slices, salt each side of each slice and allow to sit for a few minutes. Wipe off excess liquid from eggplant slices then coat with flour, then beaten egg, then breadcrumbs (I like pereg but any brand will do) lay each breaded slice of eggplant on a cookie sheet and spray liberally with PAM. bake uncovered at 350 until golden brown, remove from oven and allow to cool slightly.
This recipe is adapted from Dining In Again page 86. I added my pie crust recipe, and sauteed the onions before adding the soup. You don’t have to lattice, but it is breath taking to see!
2 cups of flour
1 tsp of salt
3/4 cup crisco
4-8 Tbsps ice water (have a glass filled with ice and add some water before you start)
4 large vidalia onions, chopped
2-3 Tbsps of oil for sauteing
1/2 tsp of salt
1/4 tsp black pepper
1 can french onion soup (Rokeach brand)
1 egg beaten for the wash on top of lattice.
sesame seeds for on top.
1 egg per person
1 med. onion diced & sauteed
1/2 c. diced zucchini
1cup each of 3 grated cheeses
1/2 c. chopped broccoli
1/4 c. each red & yellow peppers diced
salt & pepper