*  Exported from  MasterCook  *
 
                  Julia Child’s Eggplant And Cheese Quiche
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         firm eggplant
      1/2  teaspoon      salt
                         Olive oil
    2      tablespoons   minced shallots -- or
                         green part of scallions
    1      clove         garlic -- finely minced
      1/3  cup           grated Parmesan and Swiss -- combined
    1      pinch         pepper
      1/2  cup           heavy cream
    1                    partially baked 8 or 9 pie shell
    1 1/2  tablespoons   butter -- cut in 1/4 bits
    1      tablespoon    fresh chopped parsley
      1/4  teaspoon      thyme or herb mixture
    3                    eggs
    1      pinches       nutmeg
                         Salt to taste -- if needed
 
 Peel eggplant and cut in 3/4 inch dice. In bowl, toss eggplant with salt and le
 t stand 20 to 30 minutes. Drain and pat dry with towel. In large skillet, heat 
 1/8 inch layer of olive oil. When very hot, but not smoking, add the eggplant. 
 Toss and turn frequently for 4-8 minutes until tender, but not mushy, just ligh
 tly browned. Toss in the shallots or scallions and garlic, shaking pan over hea
 t for a minute to cook them. Turn eggplant mixture into a large sieve set over 
 a bowl to drain off excess oil. Carefully mix the eggplant with the parsley, he
 rbs and 1/2 the cheese. Pour over pastry shell. In small bowl, beat together th
 e eggs, pepper, nutmeg and cream. Salt mixture if the cooked eggplant doesn't a
 lready have enough salt. Pour this mixture over the eggplant in the pastry shel
 l. Sprinkle with remaining cheese and dot with butter. Bake in a preheated 375 
 degree oven about 30 minutes or until puffed and brown. Recipe from “One Millio
 n Recipes CD”
 
 busted by Judy R. 
 
 
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