Eggplant Parmesan Quiche/ week 36 - April 26th, 2010

We made Eggplant Parmesan! And then We made Eggplant Parmesan Quiche!

When thinking of crusts Rae consulted our good friend, Jackie. Here is our conversation:

Rae: "Hey Jackie! I have an important quiche question to ask you. What kind of crust should I make tonight?"

Jackie: "What's wrong with the "always crust"?

Rae: "You mean the pastry crust! Ha! Well, we make that one a lot. We like to be creative. What about using left over breadcrumbs?"

Jackie: "I like the "always crust". It's sooooo good. "

Rae: "Ok, you got it kiddo. You do know I am going to blog about this conversation later."



Crust: The pastry crust (called "the always crust" by Jackie. See previous entries for recipe. ). This time I added in basil and oregano to the flour.
Bottom Layer: Breaded and fried eggplant
Extra bonus layer: Tomato Sauce (crushed tomatoes, garlic, olive oil, salt)
Filling: three local, organic eggs, 1/2 cup almond milk, and rosemary
Cheese: Mozzarella
Bonus Top Layer: Gluten Free Breadcrumbs (in the shape of a heart.)




This quiche was a big hit! Our wonderful friends Danny, Jackie, and Mary (not pictured :() joined us!

Also, we randomly started singing "All for you" by Janet Jackson. So, naturally, Rae recorded their version of it. Ya know, for kicks and because they love their friends.