Potato Tomato Eggplant Custard

Ingredients:

Puff pastries, thawed and uncooked

2 potatoes, cooked and shredded

Eggplant, peeled, sliced and sauteed in butter

Slices of ripe tomatoes

2 T. dried sweet basil

8 eggs

2 T. whipping cream

Generous dash of salt and freshly ground pepper

Swiss or Gruyere cheese

Preheat oven to 300°. Oil the bottom of a 9 x 10 pan. Line the pan with the puff pastries. Top this with ½ “of shredded potatoes. Cover with the slices of eggplant. Top the eggplant with slices of tomato. Blend the basil, eggs, whipping cream, salt and pepper well in a blender. Pour this over the layers of the ingredients and top with slices of cheese. Bake until the egg mixture is firm.

Cool out of the oven until the custard is set. Slice it into portions and microwave briefly to heat before serving.

Potato Tomato Eggplant Custard - The Peck House - Empire Colorado

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