Vegetable Quiche

• 1 small eggplant cut in cubes
• 1/2 cup vegetable oil
• 1 each onions chopped
• 1 clove garlic minced
• 6 each mushrooms fresh, chopped
• 3 medium zucchini chopped
• 3/4 teaspoon basil dry, and oregano
• 1/2 teaspoon salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 teaspoon worcestershire sauce
• 3 large tomatoes peeled and chopped
• 4 large eggs beaten
• 23 cup parmesan, parmigiano-reggiano cheese, grated grated
• 12 ounces mozzarella cheese grated

1. Heat oil in large frying pan; add eggplant, tomatoes and garlic.
2. Cook, stirring often until vegetables are soft.
3. Add zucchini, mushrooms, basil, oregano, salt, pepper and Worcestershire sauce.
4. Blend and continue cooking until almost all juice evaporated.
5. Place vegetable mixture in large bowl to cool.
6. Beat 4 eggs with 1/2 Parmesan cheese.
7. Use wire whisk.
8. Pour over vegetable mixture; blend well.
9. Spray 10-inch quiche dish with nonstick cooking spray.
10. Pour 1/2 vegetable mixture into quiche dish.
11. Sprinkle rest of Parmesan cheese and 1/2 Mozzarella evenly over mixture.
12. Pour in balance of vegetable mixture.
13. Spread evenly; cover with balance of Mozzarella cheese.
14. Bake in 325 degree F oven for 45 to 50 minutes.
15. Quiche should be set and well browned.
16. Cool.
17. Serve hot or cold.

eggplant, vegetable oil, onions, garlic, mushrooms, zucchini, basil, salt, garlic salt, black pepper, worcestershire sauce, tomatoes, eggs, parmesan, mozzarella cheese

Taken from recipeland.com/recipe/v/vegetable-quiche-32952 (may not work)