Ingredients:
1 tablespoon vegetable oil
1/4 cup chopped onion
1 cup eggplant or zucchini (peeled and cut into 1/2 inch cubes or 1 cup fresh mushrooms)
2 (medium) tomatoes (peeled and cut in 1/2 inch cubes)
1/2 tablespoon parsley flakes
1/4 teaspoon basil
3/4 cup whipping cream
3 eggs
3 tablespoons Parmesan cheese
3/4 teaspoon salt
pepper (optional)
pastry shell
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Directions: Bake pastry shell at 400°F until brown, approximately 5 to 10 minutes. Heat oil in pan (1 tablespoon) and fry onion and eggplant or zucchini or mushrooms until fork tender, about 5 to 10 minutes. Add tomatoes, parsley, and basil. Cook 5 minutes longer. Spoon this mixture into baked pie crust. Combine eggs, cream, cheese, and salt. Blend well. Pour over tomato mixture. Bake at 400°F for 25 to 30 minutes. Freezes well. Serves 4 for main dish.
Notes:
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