Description
This Roasted Ratatouille Quiche is a deliciously savory dish combining the vibrant flavors of roasted vegetables like zucchini, eggplant, and bell peppers, baked into a creamy, rich quiche filling. Perfect for brunch, lunch, or a light dinner, it’s both satisfying and packed with flavor.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 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
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, chopped (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the zucchini, eggplant, bell peppers, and onion on the baking sheet. Drizzle with olive oil and sprinkle with thyme, garlic powder, salt, and pepper. Toss to coat evenly.
- Roast the vegetables for 20–25 minutes, stirring halfway through, until tender and slightly caramelized. Remove from the oven and set aside to cool slightly.
- Reduce the oven temperature to 375°F (190°C). Place the pie crust in a tart pan or pie dish and set aside.
- In a medium bowl, whisk together the eggs and heavy cream. Stir in the mozzarella and Parmesan cheese, and season with salt and pepper.
- Once the roasted vegetables have cooled, arrange them evenly over the pie crust. Pour the egg mixture over the vegetables, spreading everything out evenly.
- Bake for 30–35 minutes, or until the quiche is set and lightly golden on top. A knife inserted into the center should come out clean.
- Allow the quiche to cool for a few minutes before slicing. Garnish with fresh basil, if desired, and serve warm or at room temperature.
Notes
- For a lighter option, you can use half-and-half instead of heavy cream.
- If you prefer a gluten-free option, you can use a gluten-free pie crust.
- The quiche can be made ahead and stored in the fridge for up to 3 days. It can also be frozen for up to 1 month.
- Feel free to experiment with other vegetables like mushrooms, tomatoes, or spinach to customize the quiche to your liking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch, Main Course
- Method: Baking
- Cuisine: French, Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 7g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 150mg