Crustless Vegetable Quiche with Eggplant and Peppers
Rinse and trim the eggplant and cut into slices. Rinse the peppers, cut in half, remove the seeds and cut into strips. Mix the cream cheese with eggs, gouda cheese and cream and season with salt and pepper. Stir in the basil.
Grease the quiche pan and layer the eggplant slices and peppers. Pour the cheese mixture over the top and bake in a preheated oven at 180°C (approximately 350°F) for 40 minutes, until golden brown.