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ITALIAN QUICHE

  • 1/4-cup butter

  • 3 Japanese Eggplants, cleaned, unpeeled, and diced

  • 1/2 red bell pepper, diced

  • 1/2 green bell pepper, diced

  • 1/4-pound mushrooms, cut up

  • 3 garlic cloves, minced

  • 1/2-teaspoon oregano

  • ˝ teaspoon thyme

  • 1/2-teaspoon basil

  • 4 ounces Italian Fontina cheese, grated

  • Prepared basic quiche custard
Sauté in butter: vegetables and seasonings. Cook uncovered until tender. Fill a 9" pre-baked quiche crust, add cheese, and pour prepared custard over all. Bake on top of foil in a 350 degree oven for 20-25 min­utes or until cheese is golden brown. Serves 6-8.

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