Description
This Roasted Ratatouille Quiche combines the rich flavors of roasted Mediterranean vegetables with creamy cheeses baked in a flaky pie crust, creating a savory tart perfect for brunch, lunch, or a light dinner. The roasted zucchini, eggplant, bell peppers, and onion bring sweetness and depth, complemented by a smooth custard mixture of eggs, cream, mozzarella, and Parmesan. Fresh basil garnish adds a bright finish to this comforting and elegant dish.
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
Quiche Filling
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil, chopped (optional)
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup. Place the sliced zucchini, diced eggplant, red and yellow bell peppers, and diced onion on the prepared baking sheet.
- Season and Roast Vegetables: Drizzle the vegetables with olive oil and sprinkle with dried thyme, garlic powder, salt, and pepper. Toss well to coat all pieces evenly. Roast in the preheated oven for 20–25 minutes, stirring halfway through to ensure even cooking, until the vegetables are tender and slightly caramelized. Remove from oven and allow to cool slightly.
- Prepare Pie Crust and Egg Mixture: Reduce the oven temperature to 375°F (190°C). Fit the pie crust into a tart pan or pie dish, pressing into place and crimping edges if desired. In a medium bowl, whisk together the eggs and heavy cream until smooth. Stir in the shredded mozzarella and grated Parmesan cheese, then season with salt and pepper to taste.
- Assemble the Quiche: Spread the roasted vegetables evenly over the pie crust to create a balanced layer. Pour the egg and cheese mixture over the vegetables, gently spreading to ensure even coverage without disturbing the vegetable layer.
- Bake the Quiche: Place the assembled quiche in the oven and bake for 30–35 minutes or until the custard is fully set and the top is lightly golden. To check doneness, insert a knife into the center; it should come out clean.
- Cool and Serve: Remove the quiche from the oven and let it cool for a few minutes to set further and make slicing easier. Garnish with freshly chopped basil if desired. Serve warm or at room temperature for best flavor and texture.
Notes
- You can use a homemade pie crust or opt for store-bought for convenience.
- Roasting the vegetables beforehand ensures they are tender and flavorful without releasing excess moisture into the quiche.
- Feel free to substitute or add other vegetables such as cherry tomatoes or mushrooms.
- For a lighter version, substitute half-and-half for the heavy cream, though the texture will be less rich.
- The quiche can be made a day ahead and stored covered in the refrigerator; reheat gently before serving.
