Aubergine Quiche Recipe

• 1 x Aubergine, peeled and diced
• 2 Tbsp. butter Chopped garlic extra virgin olive oil Salt Pepper Parsley
• 1 pch tarragon
• 1/4 c. dry white vermouth
• 3 lrg Large eggs, blended with sufficient lowfat milk or possibly cream to make 1 1/2 c. in all
• 3 Tbsp. grated Swiss cheese
• 1 x Prebaked shell

1. Steep aubergine for 10 min in a sprinkling of salt, pat dry.
2. Saute/fry the aubergine in extra virgin olive oil; add in chopped garlic, herbs and parsley.
3. Add in the vermouth and boil for 1/2 minute.
4. Strew aubergine in pie shell.
5. Pour custard into 1/8" of rim of shell.
6. Sprinkle on cheese.
7. Bake 30 - 35 min at 375 degrees, or possibly till puffed and browned.

aubergine, butter, tarragon, eggs, swiss cheese, shell

Taken from cookeatshare.com/recipes/aubergine-quiche-71689 (may not work)