Can I store leftovers in the fridge?

Yes, store in an airtight container for up to 3 days.

Is it possible to make this quiche ahead of time?

Absolutely! Assemble and bake up to a day in advance, then reheat before serving.

How can I make it gluten-free?

Use a gluten-free pastry crust or substitute your favorite gluten-free flour blend for the crust.

Can I substitute the vegetables?

Certainly! Feel free to use any seasonal vegetables you have on hand.

What is the best way to reheat leftovers?

Reheat slices in a preheated oven at 350°F (175°C) for 10-15 minutes.

French Roasted Ratatouille Quiche with Herbes de Provence

Name: French Roasted Ratatouille Quiche with Herbes de Provence
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 zucchini; 1 eggplant; 1 red bell pepper; 1 yellow onion; 2 tablespoons olive oil; 1 teaspoon Herbes de Provence; Salt and pepper; 4 large eggs; 1/2 cup heavy cream; 1 cup grated Gruyere cheese; 1 tablespoon chopped fresh basil; Salt and pepper; 1 1/4 cups all-purpose flour; 1/2 cup cold unsalted butter; 1/4 teaspoon salt; 3-4 tablespoons ice water

A savory blend of roasted vegetables and herbs in a flaky crust.

This French-inspired quiche combines luscious roasted vegetables, seasoned with Herbes de Provence, encased in a buttery crust for a delicious and aromatic meal.

1 h 45 min
6
Intermediate

Ingredients

For the Roasted Vegetables

1 zucchini

sliced into thin rounds

1 eggplant

diced

1 red bell pepper

chopped

1 yellow onion

sliced

2 tablespoons olive oil

1 teaspoon Herbes de Provence

Salt and pepper

to taste

For the Quiche Filling

4 large eggs

1/2 cup heavy cream

1 cup grated Gruyere cheese

1 tablespoon chopped fresh basil

Salt and pepper

to taste

For the Pastry Crust

1 1/4 cups all-purpose flour

1/2 cup cold unsalted butter

cubed

1/4 teaspoon salt

3-4 tablespoons ice water

Preparation

Roasting the Vegetables

Preheat oven

Preheat the oven to 400°F (200°C).

Toss vegetables

In a large bowl, combine the zucchini, eggplant, red bell pepper, and onion with olive oil, Herbes de Provence, salt, and pepper. Toss well to coat.

Roast vegetables

Spread the vegetables in an even layer on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.

Roast the vegetables until they are slightly caramelized for a deeper flavor.

Preparing the Pastry Crust

Combine flour and salt

In a food processor, pulse together the flour and salt.

Add butter

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Incorporate water and chill

Gradually add ice water, one tablespoon at a time, until the dough begins to form a ball. Roll the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Ensure the butter remains cold when making the crust to maintain its flakiness.

Cooking Process

Blind Baking

Preheat oven to 375°F (190°C). Roll out the chilled pastry and fit it into a pie pan. Line with parchment paper and fill with pie weights. Bake for 15 minutes. Remove the weights and bake for another 5 minutes.

Use pie weights when blind-baking the crust to prevent it from puffing up.

Whisk Filling

In a bowl, whisk eggs, cream, cheese, basil, salt, and pepper until combined.

Assemble and Bake

Spread roasted vegetables over the crust, pour the filling over, and bake until set, about 25-30 minutes.

Plating & Serving