Ingredients
Scale
- 1 teaspoon olive oil
- 2 – 3 mini eggplant or zucchini, chopped (about 1/2 – 3/4 cup, chopped)
- 1/4 cup chopped onion
- 1 clove garlic, chopped
- Red Robin Seasoning (or your favorite seasoned salt) & Trader Joe’s 21 Seasoning Salute (or Mrs. Dash)
- 2 mini sweet peppers or 1/2 of a bell pepper, seeded and chopped
- 1/4 cup breadcrumbs (for gluten free, use GF breadcrumbs)
- 3/4 cup shredded Swiss or Gruyere cheese
- 1 small tomato, cored and chopped (I used a yellow taxi tomato)
- 3 eggs
- 1 teaspoon harissa paste (recipe here)
- A pinch of each: nutmeg, cinnamon and freshly ground pepper
- 1/2 teaspoon salt
- 1/4 cup milk
Instructions
- Preheat oven to 375 F. Oil or spray 2 oven-safe bowls (3 – 5 inches in diameter) with cooking spray.
- In a small frying pan over medium heat, add the oil and use a spatula to spread it all over the bottom of the pan. Add the eggplant (or zucchini), onion and garlic and saute until the onion is soft and translucent and the eggplant is tender. Sprinkle with seasonings and stir in the chopped peppers. Saute for a couple more minutes, then remove from heat.
- In a small bowl, whisk together the eggs, harissa, seasonings and salt until well mixed.
- Sprinkle the bottoms of both bowls with breadcrumbs, then cover with the sauteed veggies, using half the veggies in each. Sprinkle with cheese. Pour the egg mixture over, dividing it roughly in half. Add the tomatoes on top.
- Bake at 375 F. for 25 – 30 minutes or until the eggs are set. Enjoy!
Notes
If you want your quiches to be spicy, add more harissa paste.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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