If you’re searching for a dish that captures the sun-soaked flavors of Provence in a flaky, golden crust, Roasted Ratatouille Quiche is your new go-to. This vibrant vegetarian quiche brings together caramelized roasted vegetables, creamy cheeses, and a savory custard for a meal that’s as impressive as it is comforting. Whether you’re hosting a brunch, planning a picnic, or simply want a special weeknight dinner, Roasted Ratatouille Quiche is a celebration of color, taste, and French-inspired elegance in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Roasted Ratatouille Quiche lies in its handful of everyday ingredients, each bringing something special to the table. From the sweet, roasted veggies to the rich cheeses and creamy custard, every component adds depth and character to the finished dish.
- Prepared 9-inch pie crust: The buttery base that holds all the goodness together—store-bought or homemade, just make sure it’s nice and sturdy.
- Eggplant (1 small, diced): Adds a meaty texture and soaks up all the aromatic flavors beautifully.
- Zucchini (1, diced): Brings a mellow, slightly sweet note and tender bite.
- Red bell pepper (1, diced): Gives a pop of color and crisp sweetness.
- Yellow bell pepper (1, diced): Offers a golden hue and extra sweetness for balance.
- Red onion (1 small, diced): Lends a mild sharpness that mellows as it roasts.
- Olive oil (2 tablespoons): Helps the veggies caramelize and adds a fruity richness.
- Salt (1 teaspoon): Essential for seasoning both the veggies and the custard.
- Black pepper (1/2 teaspoon): Adds gentle warmth and depth.
- Dried thyme (1 teaspoon): Classic French herb that brings an earthy aroma.
- Dried oregano (1 teaspoon): Boosts the Mediterranean flavor profile.
- Large eggs (4): The foundation of the quiche’s creamy custard filling.
- Whole milk (1 cup): Keeps the custard light yet satisfying.
- Heavy cream (1/2 cup): Adds silkiness and richness to the filling.
- Gruyère cheese (1 cup, shredded): Melts beautifully and adds nutty complexity.
- Parmesan cheese (1/4 cup, grated): For a salty, umami-packed finish on top.
- Garlic (2 cloves, minced): Infuses the custard with aromatic depth.
- Fresh basil (2 tablespoons, chopped): Offers a burst of freshness as the final touch.
How to Make Roasted Ratatouille Quiche
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C) and gather your chopped eggplant, zucchini, red and yellow bell peppers, and red onion. Spread them out on a large baking sheet, drizzle with olive oil, and sprinkle generously with salt, black pepper, thyme, and oregano. Toss everything together with your hands for even coating, then slide the tray into the oven. Roast for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized at the edges. This step truly deepens the flavor of your Roasted Ratatouille Quiche, giving it that signature, sun-ripened taste.
Step 2: Prepare the Pie Crust
Once your veggies are nearly done, reduce the oven temperature to 375°F (190°C). Place your prepared pie crust into a 9-inch pie dish, gently pressing it into the corners and up the sides. Use a fork to prick the bottom all over—this prevents unwanted bubbles. Pre-bake the crust for 8 minutes so it holds up to the creamy filling, then remove it from the oven and set aside while you finish the rest of the prep.
Step 3: Make the Custard Filling
In a mixing bowl, whisk together the eggs, whole milk, heavy cream, minced garlic, and half of the shredded Gruyère cheese. This custard is the heart of the Roasted Ratatouille Quiche, binding all those delicious veggies together and ensuring every bite is rich and satisfying. Whisk until smooth and evenly combined—no streaks of egg allowed!
Step 4: Assemble the Quiche
Spread the freshly roasted vegetables evenly over the pre-baked crust, making sure each slice will get a colorful mix. Pour the custard mixture gently over the veggies, letting it seep down between all those nooks and crannies. Sprinkle the remaining Gruyère and all the Parmesan cheese over the top for a perfectly golden, cheesy crust once baked.
Step 5: Bake and Cool
Transfer the assembled quiche to the oven and bake for 35 to 40 minutes, or until the filling is set and the top is deeply golden. When you gently shake the pan, the center should be just set, not jiggly. Let the Roasted Ratatouille Quiche cool for at least 10 minutes before slicing. This makes it easier to cut into neat wedges and allows the flavors to settle. Garnish with a shower of chopped fresh basil and serve warm or at room temperature.
How to Serve Roasted Ratatouille Quiche
Garnishes
Nothing finishes a Roasted Ratatouille Quiche quite like a handful of fresh basil. Its peppery, aromatic brightness lifts the flavors and adds a pop of green against the golden cheese. For extra flair, try a sprinkle of microgreens or a few edible flowers if you’re feeling fancy—just a little goes a long way.
Side Dishes
This quiche is hearty enough to shine solo, but pairing it with a crisp green salad tossed in a lemony vinaigrette is always a winning move. For a leisurely brunch, offer some roasted potatoes or a fresh fruit platter alongside. The quiche’s savory richness pairs beautifully with lighter, zesty sides.
Creative Ways to Present
For an elegant touch, cut the Roasted Ratatouille Quiche into slim wedges and serve atop individual plates with a swirl of herbed yogurt or a drizzle of balsamic glaze. If you’re packing for a picnic, slice it into squares for easy, hand-held bites. You could even bake mini quiches in a muffin tin for festive, single-serve portions at your next party.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the leftover Roasted Ratatouille Quiche tightly in foil or transfer slices to an airtight container. It will keep well in the refrigerator for up to four days, making it a fantastic option for easy lunches or late-night snacks.
Freezing
To freeze, let the quiche cool completely, then wrap individual slices or the whole quiche in plastic wrap followed by a layer of foil. Label and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
For the best results, reheat slices in a 325°F oven until warmed through—about 10 to 15 minutes. This keeps the crust crisp and the filling creamy. If you’re in a hurry, a quick zap in the microwave works, but the oven method preserves the quiche’s original texture.
FAQs
Can I make Roasted Ratatouille Quiche without a pie crust?
Absolutely! For a crustless version, simply grease your pie dish well and pour the roasted veggies and custard directly in. You’ll end up with a lighter, gluten-free quiche that’s just as tasty.
What can I substitute for Gruyère cheese?
If Gruyère isn’t handy, try Swiss cheese for a similar nutty flavor, or use mozzarella for a milder, meltier result. Even sharp cheddar brings a delicious twist to the Roasted Ratatouille Quiche.
Can I add other vegetables to the quiche?
Definitely! Feel free to toss in mushrooms, cherry tomatoes, or spinach—just be sure to roast or sauté them first to remove excess moisture and concentrate their flavors.
How do I know when the quiche is fully cooked?
The quiche is ready when the center is just set and no longer wobbly. A knife inserted near the center should come out clean, and the top will be beautifully golden and puffed.
Is Roasted Ratatouille Quiche good served cold?
Yes! This quiche tastes fantastic at room temperature or even chilled, making it a versatile make-ahead meal for brunches, picnics, or packed lunches.
Final Thoughts
If you’re ready to impress your family or friends with a dish that’s as vibrant as it is satisfying, Roasted Ratatouille Quiche is your answer. Give it a try—you’ll fall in love with its rustic French charm and the way it turns simple vegetables into something truly memorable.
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Roasted Ratatouille Quiche Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Roasted Ratatouille Quiche combines tender, caramelized Mediterranean vegetables with a rich, creamy egg custard and melted Gruyère and Parmesan cheeses, all baked in a flaky pie crust. Perfect for a hearty breakfast, brunch, or light dinner, this French-inspired vegetarian quiche offers a delightful balance of flavors and textures.
Ingredients
Vegetables
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
Seasonings & Herbs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil, chopped
Egg Mixture
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
Cheese & Crust
- 1 prepared 9-inch pie crust
- 1 cup shredded Gruyère cheese (divided)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Arrange the diced eggplant, zucchini, red and yellow bell peppers, and red onion on a large baking sheet. Drizzle with olive oil, then season evenly with salt, black pepper, dried thyme, and dried oregano. Toss the vegetables to ensure they are well coated.
- Roast Vegetables: Roast the seasoned vegetables in the preheated oven for 20 to 25 minutes, stirring once halfway through, until they become tender and develop slight caramelization for enhanced flavor.
- Pre-bake Pie Crust: Reduce the oven temperature to 375°F (190°C). Place the prepared pie crust into a 9-inch pie dish and prick the bottom with a fork to prevent bubbling. Bake the crust for 8 minutes, then remove it from the oven to slightly set.
- Prepare Egg Mixture: In a mixing bowl, whisk together the large eggs, whole milk, heavy cream, minced garlic, and half of the shredded Gruyère cheese until smooth and well combined.
- Assemble Quiche: Spread the roasted vegetables evenly over the pre-baked pie crust. Pour the egg mixture gently over the vegetables to cover them evenly. Sprinkle the remaining Gruyère cheese and the grated Parmesan cheese evenly over the top.
- Bake the Quiche: Bake the assembled quiche at 375°F (190°C) for 35 to 40 minutes, or until the filling is fully set and the top is a golden brown color.
- Cool and Garnish: Remove the quiche from the oven and let it cool for about 10 minutes before slicing. Garnish with freshly chopped basil. Serve warm or at room temperature for the best flavor.
Notes
- This quiche can be prepared ahead and enjoyed warm, chilled, or reheated.
- To make it lighter, substitute half-and-half for the milk and cream.
- You can also use mozzarella instead of Gruyère for a milder flavor.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 21 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 145 mg
