Description
This Roasted Ratatouille Quiche is a flavorful and satisfying dish that features a medley of roasted vegetables in a rich, creamy custard, all nestled in a flaky pie crust. Perfect for a leisurely brunch or a light dinner, this vegetarian quiche is sure to impress.
Ingredients
Scale
Pie Crust:
- 1 9-inch pie crust (store-bought or homemade)
Ratatouille Filling:
- 1 small eggplant (diced)
- 1 zucchini (diced)
- 1 red bell pepper (diced)
- 1/2 red onion (sliced)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Custard:
- 4 large eggs
- 3/4 cup milk
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyère or mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish:
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F. Toss the diced eggplant, zucchini, bell pepper, and red onion with olive oil, garlic, thyme, salt, and pepper. Roast on a baking sheet for 20–25 minutes until caramelized. Set aside.
- Prepare the crust: Reduce oven temperature to 375°F. Par-bake the pie crust for 8 minutes and let cool.
- Make the custard: Whisk eggs, milk, and heavy cream in a bowl. Add Gruyère, half the Parmesan, and roasted vegetables. Mix gently.
- Assemble and bake: Pour the filling into the crust, top with remaining Parmesan, and bake for 35–40 minutes until set. Cool before serving.
Notes
- Roast vegetables ahead for faster prep.
- Try goat cheese or feta for a different flavor.
- Serve with a light green salad.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 5g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 145mg
