Ratatouille Quiche
Elevate your brunch game with this vibrant Ratatouille Quiche—a delightful fusion of French cuisine that combines the rustic charm of ratatouille with the creamy elegance of a classic quiche. Nestled in a buttery, flaky crust, this recipe showcases a medley of thinly sliced zucchini, eggplant, bell peppers, cherry tomatoes, and aromatic garlic, all sautéed to perfection with a touch of fresh thyme. The savory vegetable blend is then paired with a luxurious custard made of eggs, heavy cream, and Parmesan cheese, creating an irresistible harmony of flavors. Whether served warm or at room temperature, this Ratatouille Quiche is a show-stopper that's perfect for brunch, lunch, or even a light dinner. Plus, it’s easy to make with either a homemade or store-bought crust, making it an accessible yet stunning dish for any occasion.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 store-bought or homemade pie crust
- 1 medium zucchini (thinly sliced)
- 1 small eggplant (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 small onion (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme (chopped)
- 3 large eggs
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch tart or pie pan. Trim the excess edges, prick the bottom with a fork, and blind bake for 10 minutes using pie weights or dried beans.
In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant (about 3 minutes).
Add the sliced zucchini, eggplant, red bell pepper, yellow bell pepper, and thyme to the pan. Cook for 8-10 minutes, stirring occasionally, until softened.
Stir in the cherry tomatoes and cook for an additional 2-3 minutes. Remove the pan from heat and allow the mixture to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper until well combined.
Spread the cooked vegetable mixture evenly over the pre-baked pie crust.
Pour the egg and cream mixture over the vegetables, ensuring it fills the crust evenly.
Bake the quiche in the preheated oven for 35-40 minutes or until the center is set and the top is lightly golden.
Let the ratatouille quiche cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.2 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 183 mg | 14% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 394 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
