Roasted Ratatouille Quiche
This Roasted Ratatouille Quiche combines the rich, savory flavors of roasted vegetables like zucchini, eggplant, and bell peppers with a creamy, egg-based custard filling inside a golden, buttery crust. It’s a perfect dish for brunch, lunch, or a light dinner.
Ingredients
- 1 pre-made pie crust or homemade if preferred
- 1 small zucchini diced
- 1 small eggplant diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 small onion chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 large eggs
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese or other cheese of choice
- 2 tablespoons fresh basil chopped
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- Optional: 1 tablespoon balsamic vinegar for a deeper flavor
Instructions
- Preheat oven and prepare the vegetables: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the zucchini, eggplant, bell peppers, and onion on the sheet. Drizzle with olive oil and season with salt, pepper, and thyme. Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Prepare the quiche base: While the vegetables roast, fit your pie crust into a 9-inch pie pan, pressing it gently into the edges. Place the crust in the fridge to chill while you prepare the filling.
- Make the custard: In a mixing bowl, whisk together the eggs, heavy cream, garlic powder, and chopped basil. Season with salt and pepper to taste. Stir in the shredded cheese until well combined.
- Assemble the quiche: Once the roasted vegetables have cooled slightly, evenly distribute them over the chilled pie crust. Pour the custard mixture over the top, ensuring the vegetables are well-covered.
- Bake the quiche: Bake the quiche in the preheated oven for 35–40 minutes or until the custard is set and the top is golden brown.
- Serve: Allow the quiche to cool for a few minutes before slicing and serving. Garnish with extra basil, if desired.
Notes
- You can use other vegetables such as cherry tomatoes or mushrooms in place of the peppers and eggplant.
- For a richer flavor, drizzle the roasted vegetables with balsamic vinegar before roasting.
- The quiche can be made ahead of time and stored in the fridge for up to 3 days. To reheat, warm in the oven at 350°F for 10–15 minutes.
- Feel free to swap out Gruyère for cheddar, mozzarella, or any cheese you prefer.