1. Preheat oven to 450°.
2. In a medium mixing bowl, toss eggplant with oil to lightly coat; season with salt and pepper to taste.
3. Roast eggplant in a single layer on a parchment-lined rimmed baking sheet until tender and somewhat dry-looking (about 25 min.). Remove from oven; let cool completely to room temperature.
4. While eggplant cooks, slice tomatoes ⅓-½" thick. Using the tip of a spoon, knife or chopstick, gently remove seeds and surrounding gel from tomato slices; discard seedy mixture.
5. Place tomatoes in a single layer on paper towels; sprinkle lightly with salt. Let stand for 30 min.
6. Flip tomatoes; sprinkle with salt. Let stand for 30 min. more.
7. Pat tomatoes dry on both sides. While tomatoes dry, place pie dough in a 9" deep-dish pie plate. Tuck overhanging dough underneath itself to form a thick edge that is even with the rim; flute the edge, if desired. Freeze crust for 30 min.
8. Preheat oven to 400°.
9. Put parchment paper or foil over pie shell; fill with dried beans or pie weights. Place pie plate on a rimmed baking sheet on center rack of preheated oven; bake until dough is set (about 15 min.).
10. Remove pie plate and baking sheet from oven; remove parchment and beans. Set pie crust aside on a wire rack to cool.
11. Reduce oven temperature to 350°.
12. In a large mixing bowl, whisk milk with eggs; season with 1 tsp. salt, ¼ tsp. black pepper and nutmeg. Stir in chopped dill; set egg mixture aside.
13. Return baked pie crust to baking sheet; layer roasted eggplant and mozzarella loosely in the crust.
14. Slowly pour in egg mixture; top with dry tomatoes. Sprinkle with grated cheese; lay dill fronds in the gaps between the tomatoes.
15. Bake quiche until filling is just set and pastry is golden (about 40 min.).
16. Remove quiche from oven; let stand for 10 min. before slicing and serving.

Find It!

• Find Kowalski's Signature Fresh Mozzarella Cheese and Signature Parmigiano-Reggiano Cheese in the Specialty Cheese Department.