Cheese-Free Aubergine and Courgette Quiche

I love vegetable quiche, but I hate large amounts of cheese in my quiche.  I created this eggplant and courgette quiche, cheese-free.  It is just as delicious however, less in fat and calories (and loaded with yummy vegetables).  Try it for a weekend lunch or a light dinner.

Makes: 8 servings (23cm/9 inch quiche tin)

Ingredients

Light ready made pastry crust  (I use Jus Rol light shortcrust pastry)
300g eggplant (aubergine), sliced (I used baby eggplants)
1 medium sized courgette, sliced into matchstick size
6 baby leeks, white and partly green parts, chopped
2 cloves garlic, finely chopped
1/3 cup chopped sun dried tomatoes
2 tbsp chopped basil, fresh
4 eggs, lightly beaten
1 3/4  cup low fat milk
1 tbsp olive oil
salt
pepper

Directions

1.  Preheat oven to 200 C (400 F).
2.  Roll out ready made pastry crust.   Line a 23cm quiche tin with pastry crust.
3.  Partially cook ready made pastry crust by covering the prepared quiche tin with foil and layering un cooked rice or beans over foil (as a weight)
4.  Bake pastry crust in oven for 10 minutes.  Remove foil (and bean or rice) and bake further for 5 minutes, until lightly golden brown.
5.  Remove from oven and set pastry crust to the side.
6.  Meanwhile, using a large frying pan.  Heat olive oil and add garlic and baby leeks.  Saute for 3 minutes at medium heat.
7.  Add eggplants and courgette.  Saute further until vegetables are cooked through and somewhat soft.  Season with salt and pepper and add sundried tomatoes.
8.  In a medium size bowl, whisk eggs, milk, and basil.
9.  Pour vegetable mixture onto prepared pastry crust.
10.  Pour egg mixture over the vegetable mixture.
11.  Bake quiche in oven for 40 minutes (or until puffed and brown).
12.  Take quiche out of the oven and let sit for 10 minutes before serving.