Ratatouille Quiche Recipes

RATATOUILLE QUICHE

Steps:

• Pre-heat oven to 375ºF.
• Toss the cherry tomato halves, garlic, eggplant, zucchini and red onion with the olive oil, salt and pepper.
• Spread the vegetables on a baking tray lined with parchment paper.
• Bake for 40 minutes.
• Remove from oven and allow to come to room temperature.
• Meanwhile, unroll the puff pastry and place it in a 9-inch pie tin/ tart pan lined with parchment paper.
• Evenly place the vegetables in the pastry shell.
• Pour over the lightly beaten eggs, shaking the tin a little to evenly distribute the egg.
• Fold the edges of dough up and around the filling, working your way around the tin. You'll end up with pleated edges that are a little rough but that's ok!
• Brush the edges of the pastry with a little of the beaten egg (egg wash) and bake for 40-50 minutes or until the egg has set and the edges of the tart are puffed and golden.
• Serve warm.

RATATOUILLE QUICHE

Steps:

• Brush inside of pie shell with egg white; refrigerate. Make filling: In hot oil in large skillet, sauté, green pepper, chopped onion, garlic, the zucchini and eggplant, stirring frequently, until tender---minutes. Sprinkle with ½ teaspoon salt and pepper. Place tomato wedges on top; simmer, covered, over how heat, 5 minutes. Set aside. Preheat over to 375℉ (190℃). Sprinkle cheese over the bottom of the pie shell. In medium bowl, with wire whisk or rotary beater, beat eggs with half and half, ¼ teaspoon salt, nutmeg and pepper just until combined but not frothy. Drain ratatouille: arrange attractively over grated cheese in bottom of prepared pie shell. Pour egg over the vegetables. Bake, place on lower rack in oven, 35 minutes, or until custard is puffy and set in centre. Cool on wire rack 10 minutes before serving. Serve warm, sprinkled with 1 tablespoon parsley.

RATATOUILLE-QUICHE

Steps:

• For the dough mix flour, salt and herbs in a bowl. Add butter and rub in using your finger tips or a pastry blender until dough looks like coarse crumbs. Add the egg and as much water as you need to make a smooth workable dough.
• Wrap in foil and chill til veggies are ready.
• For the filling, heat oil in a big skillet. Add onion and garlic and sautee til lightly browned. Add all the other veggies and sautee for 10-15 minutes or until veggies are tender and liquid has partially evaporated. Remove from heat, drain off remaining liquid.
• Add the herbs.
• Pat your dough into a pie dish of 28 cm in diameter (11 inches).
• Put filling on top of dough and make sure to fill out the whole dish with it.
• For the sauce combine cheese, cream and eggs and pour over veggies.
• Bake in the preheated oven at 190°C/375°F on the second lowest rack for 50 minutes or until toothpick comes out clean.
• Enjoy! :).