Eggplant and Squash Quiche

So remember all that squash I bought the other day? Yeah. I made a thick quiche with it. It was glorious. Here it is. Just marvel at its wonder and layer-age.

What you’ll need: 

For the crust I adapted this recipe from Every Maven:

1/4 cup coconut oil, softened not melted
1 large egg
1 1/4 cups almond meal
1/3 cup + 2 tbsp tapioca flour
3/4 tsp salt
3/4 teaspoon paprika
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tbsp Italian seasoning
1/8 teaspoon freshly ground black pepper

For the quiche:

1 medium eggplant, thinly sliced
1 medium zucchini, paper thin sliced with a mandolin
1 medium yellow squash, paper thin sliced with a mandolin
10 eggs, beaten
6 slices bacon, halved (I used 3 because I ran out), cooked
1/4 cup of Parmesan cheese, grated (optional)
1 tbsp Italian seasoning
1 tsp garlic powder
1/4 tsp paprika
salt and pepper to taste

How you’ll do it: 

For the crust: 

1) Preheat oven to 350F.
2) In medium bowl, mix everything except egg and coconut oil.
3) In a standing mixer with a dough hook (a simple wooden spoon a bowl works too), mix the coconut oil and egg together until uniform consistency.
4) Add half of the almond meal mixture, mix until incorporated, add the rest of the mixture and mix until the consistency is little balls of almond meal clumped together.
5) Remove from standing mixer and with a spoon, make sure everything is well incorporated.
6) In greased casserole pan (I used one that was 10.25 x 7.5 x 2.75), pour in all of the dough and with the back of a metal spoon or your fingers, press the dough until the whole bottom of the casserole dish is covered. Should be about 1/2 inch thick crust.
7) Bake for 10 minutes and set aside. Leave oven on.

For the quiche: 

1) In the casserole dish, layer the items in the following order until you run out of ingredients or reach the top of the casserole dish: eggplant, pinch of salt, zucchini, yellow squash, repeat.
2) Once you reach the top, set the dish aside and grab the egg mixture. To this add, Italian seasoning, garlic powder, paprika, salt and pepper. Whisk it all up until everything is combined.
3) Carefully pour the mixture over all the vegetables in the casserole dish. Be careful

not to overflow!
4) If you’re adding cheese, add the grated cheese on the top and add the pieces of bacon.
5) Place the casserole dish on top of baking sheet in case it overflows. Wrap up the dish with aluminum foil and bake on 350F for 40-45 minutes until the egg mixture has fully cooked. Take off the foil and bake for additional 15 minutes so the top browns.
6) Let cool for about 10-15 minutes, serve and enjoy!


One thought on “Eggplant and Squash Quiche

  1. Pingback: Mini Bacon, Asparagus Egg Quiches | #nhubbiesinthekitchen

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