Description
This Roasted Ratatouille Quiche is a delightful dish packed with roasted vegetables like courgettes, peppers, tomatoes, and aubergine, perfectly seasoned with fresh herbs. Ideal for a light summer lunch, dinner, or as part of a picnic spread, this quiche offers a flavorful and satisfying meal.
Ingredients
Scale
- For the Pastry:
- 125g very cold butter, cut into cubes
- 1/4 teaspoon salt
- 250g plain flour
- 1 cold egg yolk
- 1–2 tablespoons iced water
- For the Filling:
- 1 aubergine, cut into roughly 2cm chunks
- 1 courgette, chopped
- 1 red or yellow pepper, cut into chunks
- 1 red onion, sliced
- 2 unpeeled cloves of garlic
- Handful of cherry tomatoes, sliced in half
- 4 large eggs
- 300ml double cream
- 150g cheddar cheese, grated
- Handful of fresh basil, chopped
- A few sprigs of fresh thyme
Instructions
- Prepare the Pastry: Place the flour and salt in a large mixing bowl. Add the cold cubed butter and rub it in until the mixture resembles breadcrumbs. Add the egg yolk and combine lightly with a knife or your hands until it starts to resemble a rough dough. Add iced water, a few drops at a time, until the dough comes together. Wrap in cling film and refrigerate for at least 30 minutes.
- Roast the Vegetables: Preheat the oven to 200°C/180°C fan. Place all vegetables (aubergine, courgette, pepper, onion, and garlic) in a roasting tin. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes. Add tomatoes and roast for another 15-20 minutes until vegetables are soft and caramelized.
- Prepare the Pastry Case: Roll out the pastry on a lightly floured surface. Line your tart tin with the pastry, ensuring it’s slightly larger than the tin. Place baking paper on top, fill with baking beans, and bake for 20 minutes. Remove beans and bake for another 10-15 minutes until lightly golden. Let cool for 30 minutes. Reduce oven temperature to 180°C/160°C fan.
- Make the Quiche Filling: Squeeze the roasted garlic from its skins into a bowl and mash with a little salt. Whisk in the double cream, eggs, fresh herbs, half the grated cheese, and season with salt and pepper.
- Assemble and Bake the Quiche: Spoon the roasted vegetables into the cooled pastry case, then pour the cream mixture over them. Sprinkle with remaining cheese. Bake for 40-50 minutes until the quiche is set.
Notes
- Feel free to swap out the vegetables based on what’s in season or your preferences.
- For a gluten-free version, use a gluten-free pastry or a crustless quiche.
- Let the quiche cool slightly before serving for best flavor.
- The quiche can be served warm or at room temperature, making it perfect for picnics.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 95 mg