Description
A savory Roasted Ratatouille Quiche featuring tender, caramelized vegetables layered in a flaky pie crust and topped with a rich, cheesy egg custard. Perfect for brunch, lunch, or a light dinner, this quiche combines classic Mediterranean flavors with a comforting texture.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Roasted Vegetables
- 1 medium zucchini, sliced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small onion, diced
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Egg Mixture
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Garnish
- Fresh basil, chopped (optional)
Instructions
- Preheat and Prepare for Roasting: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy clean-up and prevent sticking.
- Toss Vegetables with Seasoning: Arrange the zucchini, eggplant, red and yellow bell peppers, and diced onion on the prepared baking sheet. Drizzle with 3 tablespoons of olive oil, then sprinkle with dried thyme, garlic powder, salt, and pepper. Toss everything to coat the vegetables evenly.
- Roast the Vegetables: Place the baking sheet in the oven and roast the vegetables for 20 to 25 minutes, stirring halfway through to promote even caramelization. Roast until the vegetables are tender and slightly browned, then remove and let cool slightly.
- Prepare the Pie Crust: Lower the oven temperature to 375°F (190°C). Place your pie crust into a tart pan or pie dish evenly, and set aside while you prepare the filling.
- Mix the Egg Mixture: In a medium bowl, whisk together the 4 large eggs and 1 cup of heavy cream until smooth. Stir in the shredded mozzarella and grated Parmesan cheese. Season with salt and pepper to taste.
- Assemble the Quiche: Once the roasted vegetables have cooled a bit, spread them evenly over the pie crust base. Pour the prepared egg and cheese mixture over the vegetables, ensuring everything is evenly distributed.
- Bake the Quiche: Place the assembled quiche in the oven and bake for 30 to 35 minutes. The quiche is done when the custard is set, the top is lightly golden, and a knife inserted in the center comes out clean.
- Cool and Serve: Allow the quiche to cool for a few minutes before slicing. Garnish with fresh chopped basil, if desired, and serve warm or at room temperature for the best flavor.
Notes
- Using a store-bought pie crust saves time, but homemade crust can add a personal touch.
- Feel free to substitute mozzarella with other melting cheeses like Gruyère or cheddar.
- Letting the roasted vegetables cool before assembling prevents a soggy crust.
- This quiche can be served warm or cold, making it versatile for meals or picnics.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
