Moussaka Quiche - cooking recipe

Ingredients

2 cups oil
1 medium eggplant, peeled and thinly sliced
2 cups onions, thinly sliced
6 mushrooms, thinly sliced
3 cups ground beef, cooked and drained (or lamb)
1 teaspoon crushed red pepper flakes
6 -8 eggs
2 cups milk
4 dashes hot pepper sauce
1/3 cup parmesan cheese, grated
1/4 cup chopped fresh chives
2 garlic cloves, minced
salt and pepper, to taste
2 (9 inch) pie crusts, unbaked
3 medium tomatoes, thinly sliced

Preparation

Heat oil in 10 inch skillet; deep-fry eggplant slices until translucent and lightly browned ( 2 to 3 minutes) and place on paper towels to drain.
Drain oil from skillet, leaving a thin coating on bottom.
Saute onion until almost soft, and remove to paper towels to drain.
Saute mushrooms until moisture evaporates; drain.
Mix meat with crushed red pepper.
Preheat oven to 325 degrees.
In a large bowl combine eggs, milk, hot pepper sauce, cheese, garlic and chives with salt and pepper to taste; whisk vigorously for about 3 minutes.
Place a layer of eggplant in each unbaked pie shell; follow with a layer of mushrooms, onions, tomatoes, and meat mixture.
Continue layering until shells are 3/4 full (do not pack down as egg mixture must seep through).
Divide egg mixture between quiches to fill.
Place quiches on a baking sheet and bake in lower third of oven for 45 minutes to 1 hour, until custard is set (if quiche starts to brown too quickly before custard is done, cover with foil).
Remove from oven and let stand for about 10 minutes before serving.