If you’re craving a dish that’s both comforting and bursting with fresh, vibrant flavors, this Roasted Ratatouille Quiche is the perfect choice. Imagine flaky, buttery pie crust paired with a rich, creamy filling loaded with roasted vegetables like zucchini, eggplant, and bell peppers. The flavors are mellow and savory, with a hint of Mediterranean goodness. Each bite is like a cozy hug, filled with the essence of summer vegetables. Trust me, this dish is a total game-changer that will have your taste buds dancing with joy. And the best part? It’s incredibly easy to put together.
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This quiche is perfect for a weekend brunch, a light lunch, or even dinner. It’s one of those recipes that’s just as great hot as it is cold, making it an ideal option for meal prepping. So, let’s dive into why you’ll love this recipe.
Why You’ll Love Roasted Ratatouille Quiche
Versatile
Whether you’re serving it for brunch, bringing it to a potluck, or packing it for lunch, this quiche fits any occasion. It’s just as delightful warm as it is cold, and it pairs wonderfully with a fresh green salad.
Flavor-Packed
Ratatouille is a French dish that’s all about the delicate flavors of roasted vegetables. When combined with eggs and cheese in a quiche, the flavors get even more luxurious and comforting. You’re going to fall in love with each bite.
Simple and Quick
While roasting the vegetables takes a little time, the prep work is minimal, and the quiche comes together quickly once your veggies are ready. It’s a simple dish with maximum flavor.
Customizable
Feel free to switch up the veggies based on what’s in season or what you’ve got on hand. You can easily adjust this recipe to suit your tastes or dietary needs.
Crowd-Pleasing
Vegetarians, meat-eaters, brunch lovers—you name it. This quiche is a crowd-pleaser that satisfies everyone at the table.
Ingredients in Roasted Ratatouille Quiche
Here’s the magic of this dish: roasted veggies, eggs, and a savory pie crust come together for a meal that’s as beautiful as it is delicious.
Pie Crust: A buttery, flaky base to hold all the deliciousness in place. Feel free to use a store-bought crust for convenience.
Zucchini: Fresh and tender, zucchini adds a mild flavor that complements the other veggies.
Eggplant: Roasted eggplant brings a creamy texture and a rich depth of flavor to the quiche.
Bell Peppers: A colorful mix of red and yellow peppers adds sweetness and crunch to the quiche.
Onion: Caramelized onions add a bit of sweetness and savory depth.
Garlic: A few cloves of garlic give this dish that aromatic punch that everyone loves.
Eggs: The base of your quiche filling, creating a rich, custardy texture.
Cream or Milk: Adds richness to the filling and creates that perfectly smooth texture.
Cheese: A combination of grated cheese like mozzarella or goat cheese gives this quiche a creamy, melty finish.
Herbs and Spices: A sprinkle of thyme, salt, and pepper for that classic Mediterranean flavor.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how you’ll make this flavorful quiche:
Preheat the Oven
Preheat your oven to 375°F (190°C) and prepare your pie crust in a tart pan. If you’re using a store-bought crust, just place it in the pan and set it aside.
Roast the Vegetables
On a baking sheet, toss your zucchini, eggplant, bell peppers, onion, and garlic with olive oil, salt, pepper, and dried thyme. Roast them for 20–25 minutes until they’re golden and tender. Let them cool slightly once they’re done.
Prepare the Filling
In a bowl, whisk together the eggs, cream (or milk), salt, pepper, and a pinch of dried thyme. Stir in your cheese of choice—mozzarella, goat cheese, or a combination of both.
Assemble the Quiche
Spread the roasted vegetables evenly over the pie crust. Pour the egg and cheese mixture over the veggies, ensuring everything is nicely covered.
Bake to Perfection
Bake the quiche in the preheated oven for 35–40 minutes, or until the filling is set and the top is golden brown. If the crust starts to brown too quickly, cover it with foil.
Cool and Serve
Let the quiche cool for about 10–15 minutes before slicing. This helps it set and makes it easier to cut.
Serve and Enjoy
Serve warm or at room temperature with a side salad or simply on its own. Every bite is a little burst of Mediterranean sunshine!
Nutrition Facts
Servings: 6
Calories per serving: 250
Preparation Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
How to Serve Roasted Ratatouille Quiche
This quiche pairs wonderfully with a variety of sides to complete your meal:
Fresh Salad: A light green salad with a tangy vinaigrette adds a nice contrast to the richness of the quiche.
Grilled Vegetables: Serve with some grilled vegetables like asparagus or cherry tomatoes for extra flavor.
Crusty Bread: A slice of crusty baguette or sourdough is perfect for dipping into the creamy filling of the quiche.
Herbed Yogurt: A dollop of Greek yogurt with fresh herbs can elevate this dish and add a cooling contrast to the roasted flavors.
Additional Tips
Prep Ahead: Roast the vegetables a day ahead and store them in the fridge. When you’re ready to make the quiche, just assemble and bake.
Vegetable Substitutions: Swap out veggies depending on what’s in season—tomatoes, mushrooms, or spinach would all work beautifully.
Crust Options: You can use a gluten-free crust or even a cauliflower crust for a low-carb alternative.
Storage Tips: Leftover quiche can be stored in the fridge for up to 3 days. Simply reheat in the oven to restore its crispiness.
Freezing: This quiche freezes well. After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months.
FAQ Section
Q1: Can I make this quiche without a crust?
A1: Yes, you can make it crustless for a low-carb version. Just grease your pie dish and pour the filling directly into it.
Q2: Can I use frozen vegetables?
A2: Fresh vegetables give the best texture, but you can use frozen veggies if you’re in a pinch. Just make sure to thaw and drain them well before roasting.
Q3: Can I add meat to this quiche?
A3: Absolutely! You can add cooked bacon, sausage, or even some chicken to make it a heartier dish.
Q4: Can I make this quiche ahead of time?
A4: Yes! You can prepare it the night before and store it in the fridge until you’re ready to bake it.
Q5: How do I store leftovers?
A5: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Q6: Can I freeze this quiche?
A6: Yes, you can freeze it after baking. Just let it cool completely, wrap it well, and freeze for up to 2 months.
Q7: How do I reheat quiche?
A7: Reheat in the oven at 350°F for 10–15 minutes until warmed through. You can also microwave individual slices for about 1 minute.
Q8: Can I add more cheese?
A8: Of course! Feel free to add more cheese or use a mix of different kinds, like cheddar, feta, or ricotta.
Q9: What if I don’t like eggplant?
A9: No worries! You can swap out the eggplant for something else, like mushrooms, sweet potatoes, or more zucchini.
Q10: How can I make this quiche spicier?
A10: Add a pinch of red pepper flakes to the roasted vegetables or a dash of hot sauce to the egg mixture.
Conclusion
This Roasted Ratatouille Quiche is the perfect balance of savory roasted vegetables, creamy egg filling, and flaky crust. It’s a meal that’s not only delicious but also feels a little fancy—ideal for any occasion. Whether you enjoy it for brunch, lunch, or dinner, this dish will bring a taste of Mediterranean sunshine right to your table.
Print
Roasted Ratatouille Quiche
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 slices 1x
- Category: Main Dish
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Description
Roasted Ratatouille Quiche is a perfect summer dish filled with roasted vegetables like courgettes, peppers, aubergine, and tomatoes, topped with creamy cheese and herbs. Ideal for lunch, dinner, or a picnic.
Ingredients
- For the pastry:
- 125g very cold butter, cut into cubes
- 1/4 teaspoon salt
- 250g plain flour
- 1 cold egg yolk
- 1–2 tablespoons iced water
- For the filling:
- 1 aubergine, cut into roughly 2cm chunks
- 1 courgette, chopped
- 1 red or yellow pepper, cut into chunks
- 1 red onion, sliced
- 2 unpeeled cloves of garlic
- Handful cherry tomatoes, sliced in half
- 4 large eggs
- 300ml double cream
- 150g cheddar cheese, grated
- A handful fresh basil, chopped
- A few sprigs fresh thyme
Instructions
- Place the flour and salt in a large mixing bowl. Add the cold cubed butter and rub it in until the mixture resembles breadcrumbs. Add the egg yolk and combine until it forms a rough dough. If needed, add iced water, a few drops at a time, until the dough comes together. Knead briefly, wrap in cling film, and chill for at least 30 minutes.
- Preheat the oven to 200C/180Fan. Roast the vegetables (aubergine, courgette, pepper, onion, garlic) with olive oil, salt, and pepper for 20 minutes. Add the tomatoes and roast for another 15-20 minutes until soft and caramelized.
- Roll out the pastry on a lightly floured surface (use parchment paper to make it easier). Line the tart tin with pastry, fill with baking beans or dried pulses, and bake for 20 minutes. Remove beans and bake for another 10-15 minutes until golden. Let cool for 30 minutes.
- Mash the roasted garlic and mix with cream, eggs, herbs, and half the cheese. Season with salt and pepper.
- Spoon the roasted vegetables into the pastry case, pour over the cream mixture, and top with the remaining cheese. Bake at 180C/160Fan for 40-50 minutes until the quiche is set. Let cool before serving.
Notes
- Ensure the pastry is well-chilled before rolling out to prevent it from shrinking during baking.
- You can customize the vegetables based on what’s in season or your preference.
- For a dairy-free version, use plant-based cream and cheese.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 95mg