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Quiche: Moussaka Quiche




Source of Recipe


Ms. Mickel


List of Ingredients




2 cups oil

1 medium eggplant, peeled and thinly sliced

2 cups thinly sliced onion

6 mushrooms, thinly sliced

3 cups cooked ground beef or lamb or 11/2 pounds fresh lean ground beef or lamb, browned and drained

1 teaspoon dried crushed red peppers

6 to 8 eggs

2 cups milk

4 dashes hot pepper sauce

1/3 cup grated Parmesan cheese

1/4 cup chopped chives

Salt, pepper and garlic powder

2 (9-inch) unbaked pie shells

3 medium tomatoes, thinly sliced



Recipe



Heat oil in 10-inch skillet. Deep-fry eggplant slices until transparent and lightly browned, 2 to 3 minutes. Place on paper towels to drain.

Drain oil from skillet, leaving thin coating on bottom. Sauté onion until almost soft, and remove to paper towels to drain. Sauté mushrooms until moisture evaporates; drain. Mix meat with pepper.

Heat oven to 325 F. In a large bowl, combine eggs, milk, pepper sauce, cheese and chives with salt, pepper and garlic powder to taste. Whip 3 minutes.

Place layer of eggplant in each unbaked pie shell. Follow with layers of mushrooms, onions, tomatoes and meat mixture. Continue layering until shells are 3/4 full (do not pack down, as egg mixture must seep in). Divide egg mixture between quiches.

Place quiches on cookie sheet and bake in lower third of oven until custard is set, 45 to 60 minutes. (If quiche starts to brown too fast before custard is done, cover with foil.)