Description
A savory, flavorful quiche filled with roasted ratatouille vegetables and creamy custard, baked in a buttery crust for a hearty and colorful meal.
Ingredients
Scale
- 1 prepared pie crust
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 4 large eggs
- 1 cup milk or half-and-half
Instructions
- Preheat oven to 400°F (200°C). Toss eggplant, zucchini, peppers, and onion with olive oil, salt, pepper, and oregano. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Reduce oven temperature to 375°F (190°C). Fit pie crust into a 9-inch pie dish and prick the bottom with a fork.
- In a large bowl, whisk together eggs and milk. Stir in roasted vegetables, mozzarella, and Parmesan cheese.
- Pour the mixture into the prepared crust.
- Bake for 35-40 minutes, or until the quiche is set and lightly golden.
- Cool slightly before slicing and serving.
Notes
- Roast vegetables ahead of time for easier assembly.
- Use a store-bought or homemade pie crust.
- Pairs well with a simple green salad.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg
Keywords: ratatouille quiche, roasted vegetable quiche, savory quiche, vegetarian quiche, French quiche