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Ratatouille Quiche

6 servings
Vegetarian Diet, France Baking

Prepare to be wowed by this stunning Spiral Vegetable or Ratatouille Quiche! While it requires a bit of time and effort, the result is a true masterpiece that's well worth the investment. To begin this culinary adventure, you'll need a 9 to 10-inch deep-dish pie crust. Feel free to use...

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... a store-bought frozen crust for convenience or make your own. Remember that homemade dough needs at least 30 minutes to rest before rolling. It can be made up to 2 days ahead but will need extra time to soften. Now, let's dive into creating this showstopping quiche!

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ChefLynn ChefLynn Cool Cook
December 12, 2024
  • 2h
  • 3h
  • 3/5
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Recipes

Pie Crust Recipe

December 12, 2024

Making a homemade pie crust might seem daunting, but it’s easier than you think! This recipe guides you through the process with simple instructions and helpful tips. This recipe makes enough for one 9-inch pie crust recipe. If you need a double crust (top and bottom), just double all the ingredients. With just a few basic ingredients and tools, you can create a flaky, delicious crust that will elevate your pies to new heights. So grab your apron and let’s get baking!

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Chef Jeff Chef Jeff Rising Start

1. Prepare the Vegetables for Ratatouille Quiche:

Start preparing the ratatouille quiche by preparing the vegetables.

1.1.

Preheat the oven to 425°F.

1.2.

Cut the eggplant in half.

1.3.

Cut the eggplant, zucchini, squash, and carrot into strips about 1/8 inch thick using a mandolin or sharp knife.

1.4.

Salt the eggplant, zucchini, and squash slices on both sides and place between layers of paper towel on a rack with a baking sheet on top and bottom. Weigh the top with something like a cast-iron skillet to press out some of the water.

1.5.

Cut the tomato half from the stem to the bottom and slice each half about 1/4 inch thick.

1.6.

Slice the onions and sauté them slowly, stirring often until tender and caramelized over medium heat in a minimal amount of olive or vegetable oil with salt and pepper.

1.7.

Remove the onions from the pan and allow them to cool.

2. Bake the Crust:

2.1.

Place a piece of parchment paper in the chilled crust and fill it with pie weights, uncooked rice, or dry beans to weigh down.

2.2.

Bake for 15 minutes at 425 °F.

2.3.

Remove the weights and brush the crust with beaten egg yolks. Return to the oven and bake for an additional 15 minutes until golden brown.

2.4.

Remove and allow to cool slightly before filling and baking the quiche.

3. Fill and Bake the Ratatouille Quiche:

3.1.

Lower the oven temperature to 400°F.

3.2.

Spread the cooled onions in an even layer at the bottom of your pre-baked pie crust.

3.3.

Whisk together the eggs, milk or cream, garlic, and Parmesan cheese with salt and pepper.

3.4.

Pour the egg mixture into the crust over the onions.

3.5.

Remove the vegetables from the paper towels.

3.6.

Arrange the sliced vegetables in concentric circles inside the crust. Alternate each vegetable as you like.

3.7.

After adding each ring of vegetables, press everything out to the sides of the crust. Pack them in as tightly as you can.

3.8.

Cover the edges of the crust with tin foil to keep it from burning. Bake the quiche at 400°F for 25 – 35 minutes or until the egg has set. If your oven has a fan setting, turn it on to speed up the baking.

3.9.

Remove the quiche from the oven and allow it to cool for about 15 minutes before cutting and serving.

Notes

If you are making the pie crust from scratch, this can be done well ahead of time and either stored in the refrigerator for up to 5 days or frozen for up to a month.  It can be kept wrapped in plastic wrap or in a pie plate.

About the Author:
ChefLynnCool Cook
# 6
  • Published Recipes: 10
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  • Location: Florida, USA
  • Member since: 2024-09-08
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