Mediterranean Quiche

One prepared pie crust

1 small eggplant, peeled and sliced

olive oil

1 4oz jar of marinated artichoke hearts, sliced

3-4 oz of sun dried tomatoes, sliced

4 oz provolone, grated or slivered

6 eggs

1/4 cup milk

3 tsp grainy brown mustard

Brush eggplant slices with oil and broil on both sides until golden brown. Layer on bottom of crust. Top with artichokes and tomatoes. Add in cheese. Mix the eggs well and add milk and mustard. Mix really well and pour into crust.

Bake 40 mins at 350'.