I was leaving home for a few days vacation and needed to use up some of the uncooked produce that remained from the Argentine dinner. I got the idea to make a quiche and I thought I’d call it a clean-the-refrigerator-quiche but when I started pulling things out of the vegetable drawer, it was so weighted towards Italian and that I settled on “Quiche Italiano”.
pie crust (your own or ready-made frozen like mine)
1 eggplant sliced round and cooked in microwave for 3 minutes to pre-cook
2 plum tomatoes sliced round
1 lb spinach cooked in chicken broth and squeezed dry
1 clove garlic (put in pot with spinach and broth)
1 cup part skim ricotta
2 beaten eggs
FOODalogue seasoning or salt + pepper
fresh mozzarella (shredded about 2 ozs.)
Cook spinach and eggplant separately. Mix eggs with ricotta. Layer pie shell with eggplant, ricotta mixture, spinach, a little shredded mozzarella, fresh grated parmesan and nutmeg. Repeat. Decorate with sliced tomatoes, more parmesan, nutmeg and black pepper. Bake at 350 degrees for 40-45 minutes till set.
Because I used a small amount of cheese and only 2 eggs, the quiche was vegetable-dense but still creamy and rich enough to classify it as a quiche…and I’m hoping a healthy and not too fattening meal.