Moussaka Quiche

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 2 cups oil
• 1 medium eggplant, peeled and thinly sliced
• 2 cups onions, thinly sliced
• 6 mushrooms, thinly sliced
• 3 cups ground beef, cooked and drained (or lamb)
• 1 teaspoon crushed red pepper flakes
• 6 -8 eggs
• 2 cups milk
• 4 dashes hot pepper sauce
• 1/3 cup parmesan cheese, grated
• 1/4 cup chopped fresh chives
• 2 garlic cloves, minced
• salt and pepper, to taste
• 2 (9 inch) pie crusts, unbaked
• 3 medium tomatoes, thinly sliced

Recipe

• 1 heat oil in 10 inch skillet; deep-fry eggplant slices until translucent and lightly browned ( 2 to 3 minutes) and place on paper towels to drain.
• 2 drain oil from skillet, leaving a thin coating on bottom.
• 3 sauté onion until almost soft, and remove to paper towels to drain.
• 4 sauté mushrooms until moisture evaporates; drain.
• 5 mix meat with crushed red pepper.
• 6 preheat oven to 325 degrees.
• 7 in a large bowl combine eggs, milk, hot pepper sauce, cheese, garlic and chives with salt and pepper to taste; whisk vigorously for about 3 minutes.
• 8 place a layer of eggplant in each unbaked pie shell; follow with a layer of mushrooms, onions, tomatoes, and meat mixture.
• 9 continue layering until shells are 3/4 full (do not pack down as egg mixture must seep through).
• 10 divide egg mixture between quiches to fill.
• 11 place quiches on a baking sheet and bake in lower third of oven for 45 minutes to 1 hour, until custard is set (if quiche starts to brown too quickly before custard is done, cover with foil).
• 12 remove from oven and let stand for about 10 minutes before serving.