Ratatouille Vegetable Quiche
A crust filled with roasted eggplant, peppers, and squash in the French style.
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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 1/2 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
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
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
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
In a large bowl, whisk together the eggs and heavy cream until perfectly emulsified, then stir in the minced garlic and fresh thyme.
- 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
Pour the egg and cream custard slowly over the vegetables, ensuring it seeps into all the crevices without overflowing.
- 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
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.
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