Method

Preheat oven to 325°F. 

In a large non-stick skillet over medium heat, saute eggplant, tomatoes and garlic in olive oil until soft, stirring occasionally.  Add zucchini, mushrooms, onion, Italian seasoning, salt, pepper and Worcestershire sauce. Continue to saute, stirring occasionally, until most of liquid in pan has evaporated.  Add spinach and cook just until wilted. 

Remove vegetables from heat and place in large mixing bowl.  In a small mixing bowl, beat eggs with 1/3 cup Parmesan cheese.  Stir into vegetable mix.  Grease or coat with non-stick cooking spray a ceramic quiche pan (9 -10 inches in diameter).  Pour half of mix into pan.  Sprinkle with 1/3 cup Parmesan cheese, half of mozzarella and half of Swiss cheese.  Pour rest of mix gently on top and sprinkle with remaining mozzarella and Swiss cheese. 

Bake for 50-60 minutes or until set in center and well browned.  Serve hot, warm or cool. 

Serves 6-8.

Contributor: Al Bamhart

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