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
Scale
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
