Looking for a way to elevate your quiche game? This Roasted Ratatouille Quiche is packed with vibrant, roasted vegetables, creamy eggs, and flaky crust—a dish that’s as stunning as it is delicious. The roasted veggies bring out a rich, caramelized sweetness, while the egg filling ties everything together in perfect harmony. Trust me, once you try this, it’ll become a go-to for any meal. Whether you’re serving it for brunch, dinner, or a light lunch, this quiche is an absolute winner!
Why You’ll Love Roasted Ratatouille Quiche
This quiche is not your average savory pie—here’s why it’s so special:
Versatile: Whether you’re making it for brunch, lunch, or dinner, this quiche fits any occasion. Plus, you can easily swap the veggies based on what’s in season or what you have on hand.
Budget-Friendly: Made with simple ingredients that won’t break the bank, yet the flavors are so vibrant and satisfying.
Quick and Easy: It takes a little bit of time to roast the veggies, but assembling the quiche is a breeze. You’ll have a meal that’s both impressive and low-maintenance.
Customizable: You can adjust the veggies or cheese to suit your taste. Add a sprinkle of herbs or a dash of hot sauce if you like a little kick.
Crowd-Pleasing: This quiche is a crowd-pleaser, whether you’re serving it to family, friends, or guests. The combination of roasted vegetables and savory eggs is always a hit.
Ingredients
This Roasted Ratatouille Quiche is made with fresh, wholesome ingredients. Here’s what you’ll need:
Eggs: The base of the filling, eggs provide that rich, creamy texture that makes quiche so irresistible.
Roasted Vegetables: A medley of zucchini, eggplant, bell peppers, and onions—these vegetables are roasted to bring out their natural sweetness and depth of flavor.
Cheese: A combination of grated Gruyère and Parmesan adds a deliciously rich, nutty flavor. Feel free to swap for your favorite cheese!
Herbs: Fresh thyme and basil bring an aromatic touch to the quiche, complementing the roasted vegetables perfectly.
Quiche Crust: A store-bought or homemade flaky pie crust serves as the base for all the goodness. You can also go crustless for a gluten-free option.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now, let’s get to making this flavorful quiche!
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This ensures your quiche bakes evenly and gets that perfect golden crust.
Roast the Vegetables: Cut the zucchini, eggplant, bell peppers, and onions into small pieces. Toss them with olive oil, salt, pepper, and fresh thyme. Spread the veggies on a baking sheet and roast them for 20-25 minutes, or until they’re tender and slightly caramelized. This step is crucial for developing those deep, roasted flavors.
Prepare the Crust: If you’re using a store-bought crust, simply place it in a pie dish and set it aside. If you prefer homemade, prepare your crust as usual and fit it into the dish.
Make the Filling: In a large bowl, whisk together the eggs and grated cheese. Add salt, pepper, and a little fresh basil for extra flavor. Stir in the roasted vegetables once they’re done cooling down.
Assemble the Quiche: Pour the egg and veggie mixture into the prepared pie crust. Spread it out evenly, and top with a little extra cheese if you like a cheesier quiche.
Bake: Place the quiche in the oven and bake for 30-35 minutes, or until the filling is set and the top is golden brown. You can check by inserting a knife into the center—if it comes out clean, it’s ready!
Finishing Touches: Let the quiche cool for about 10 minutes before slicing. This helps the filling firm up so that each slice holds its shape.
Serve and Enjoy: Serve the quiche warm, either as a standalone dish or with a side salad for a complete meal.
Nutrition Facts
Servings: 6
Calories per serving: 350
Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
How to Serve Roasted Ratatouille Quiche
This quiche pairs wonderfully with various sides and accompaniments to complete your meal:
- Side Salad: A fresh mixed green salad with a light vinaigrette complements the rich quiche.
- Roasted Potatoes: Serve alongside roasted potatoes for a hearty meal.
- Soup: A bowl of tomato or vegetable soup is the perfect match for this savory dish.
Additional Tips
- Make Ahead: You can prepare the quiche ahead of time and refrigerate it for up to 2 days. Reheat it in the oven for the best texture.
- Vegetable Variations: Feel free to swap out the veggies based on what’s in season. Fresh tomatoes, mushrooms, or spinach would work great too!
- Crust-Free Option: If you’re looking for a gluten-free or low-carb version, you can skip the crust entirely and bake the filling in a greased pie dish.
FAQ’s
- Can I use frozen vegetables?
While fresh vegetables are recommended for this recipe, you can use frozen veggies in a pinch. Just make sure to thaw and drain them before roasting. - Can I make this quiche vegetarian?
Yes! This recipe is already vegetarian, but you can also add some extra veggies like spinach or mushrooms for more variety. - Can I freeze the quiche?
Absolutely! You can freeze the baked quiche for up to 2 months. Just reheat it in the oven when you’re ready to enjoy it. - Do I have to roast the vegetables first?
Yes, roasting the vegetables brings out their sweetness and depth of flavor, making the quiche more delicious. - Can I use a different cheese?
Yes! Gruyère and Parmesan are great, but you can swap them for cheddar, mozzarella, or goat cheese if you prefer. - How do I know when the quiche is done?
Insert a knife into the center of the quiche. If it comes out clean, the quiche is done. If it’s still runny, bake it for a little longer. - Can I make this quiche ahead of time?
Yes! You can prepare the quiche a day in advance, then simply bake it the day you plan to serve it. You can also freeze it and bake it later. - What if I don’t have a pie crust?
You can make this quiche crustless by simply baking the filling in a greased pie dish. - Can I add meat to this quiche?
Yes! You can add cooked sausage, bacon, or chicken for extra protein. - What sides pair well with this quiche?
A light salad, roasted vegetables, or some crispy bread would make a great side to this flavorful quiche.
Conclusion
This Roasted Ratatouille Quiche is a perfect balance of creamy eggs, savory roasted veggies, and flaky crust. It’s the kind of dish that looks impressive but is surprisingly easy to make. Whether you’re serving it for brunch or dinner, this quiche is sure to impress and satisfy everyone at the table. Enjoy every bite of this savory delight!
Print
Roasted Ratatouille Quiche
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A savory quiche filled with roasted ratatouille vegetables and a creamy custard, perfect for a light lunch or dinner.
Ingredients
- 1 pre-made pie crust (or homemade)
- 1 medium zucchini, diced
- 1 eggplant, diced
- 1 bell pepper, diced
- 1 small onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup shredded Gruyère cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the zucchini, eggplant, bell pepper, onion, and cherry tomatoes on the prepared baking sheet. Drizzle with olive oil and sprinkle with thyme, oregano, salt, and pepper. Toss to coat and roast for 20-25 minutes, or until vegetables are tender and lightly browned. Remove from the oven and let cool slightly.
- Reduce the oven temperature to 375°F (190°C).
- In a large bowl, whisk together the eggs, heavy cream, milk, and a pinch of salt and pepper. Stir in the shredded Gruyère cheese and fresh basil.
- Spread the roasted vegetables evenly into the pie crust. Pour the egg mixture over the vegetables, ensuring they are well covered.
- Bake the quiche for 30-35 minutes, or until the custard is set and golden brown on top. Let cool for 10 minutes before slicing and serving.
Notes
- Feel free to add other vegetables like mushrooms or spinach for additional flavor.
- For a lighter version, you can substitute the heavy cream with half-and-half or a plant-based milk.
- Serve warm or at room temperature for a delicious brunch option.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 120mg