Crustless Quiche

Made something that was a cross between a baked pancake, frittata, and a quiche, based on a recipe in the King Arthur cookbook.


1/2 cup egg whites (or 2 eggs)
1 eggplant
1 leek
1 tb butter
1 cup milk
1/4 cup king Arthur white whole wheat flour
1/2 cup white all purpose flour
5 oz Cabot 75% fat free cheddar
2 t chopped mint or other fresh herbs
1 tsp sugar
1 tsp cider vinegar

Start by making batter. Beat egg whites until soft peaks form. add 1/2 cup milk, and flour, mix until blended and set aside. Best if made an hour before use.
Preheat oven to 425F
Slice leek, wash well, drain, sauté in 1/2 tb butter in heavy cast iron pan.
Cut eggplant into bite size pieces, and add to pan. Sprinkle with sugar and vinegar. Cook over medium heat until lightly brown and mostly soft.
Cut cheese into small cubes.
Add remaining 1/2 cup of milk and chopped herbs to batter.
Coat bottom of pan with remaining 1/2 tb butter. Cover vegetables with cheese cubes. Add batter, and bake for about 20-25 min until golden brown.

Next time I would add some garlic and mushrooms, and maybe use some stronger cheese. Also add a dash of nutmeg and cayenne to the batter, and season the vegetables with salt and pepper while cooking.
A version with zucchini, onion, and tomato would also be good, with some Parmesan. Like a frittata, but with a crepe/quiche consistency.


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