Ratatouille Vegetable Quiche

Ingredients

• 1 disc Pâte Brisée (Chilled savory pastry dough)
• 1 medium Japanese eggplant, 1/2-inch diced
• 1 large Zucchini, 1/2-inch diced
• 1 large Red bell pepper, seeded and diced
• 1 medium Yellow squash, 1/2-inch diced
• 1.5 cups Heavy cream (36% milkfat)
• 4 pieces Large eggs
• 1 cup Gruyère cheese, finely grated
• 1 tablespoon Fresh thyme leaves
• 2 cloves Garlic, minced
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Herbes de Provence

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss the diced eggplant, zucchini, squash, and bell pepper with olive oil, herbes de Provence, and salt on a parchment-lined sheet pan.

2. 2

   Roast the vegetables for 20-25 minutes until caramelized and tender, then set aside to cool completely to prevent the crust from getting soggy.

3. 3

   Roll out the pastry dough and fit it into a 9-inch deep-dish tart pan; blind bake with pie weights at 375°F for 15 minutes, then remove weights and bake for 5 more minutes.

4. 4

   In a large bowl, whisk together the eggs and heavy cream until perfectly emulsified, then stir in the minced garlic and fresh thyme.

5. 5

   Layer half of the grated Gruyère at the bottom of the par-baked crust, followed by the roasted ratatouille vegetables spread in an even layer.

6. 6

   Pour the egg and cream custard slowly over the vegetables, ensuring it seeps into all the crevices without overflowing.

7. 7

   Top with the remaining Gruyère and bake at 350°F for 35-40 minutes until the center has a slight wobble but the edges are set and golden brown.

8. 8

   Allow the quiche to rest for at least 20 minutes before slicing to ensure the custard structure is fully set and the flavors have melded.