Description
A savory quiche filled with roasted ratatouille vegetables and a creamy custard, perfect for a light lunch or dinner.
Ingredients
Units
Scale
- 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