If you’re looking for a dish that beautifully combines rustic charm with refined flavors, the Roasted Ratatouille Quiche Recipe is a total game-changer. Imagine tender, caramelized roasted vegetables nestled in a buttery, flaky crust with a rich, creamy custard and a golden cheese topping that melts right in your mouth. This dish is vibrant, comforting, and perfect for any time you crave something both wholesome and impressively delicious. Whether it’s brunch with friends or a hearty dinner, this quiche brings the sunny essence of Provençal ratatouille straight to your table in a new, fabulous way.
Ingredients You’ll Need
The magic of this Roasted Ratatouille Quiche Recipe lies in its simple but essential ingredients. Each one plays a vital role in delivering vibrant flavors, delightful textures, and beautiful colors that make this dish irresistible.
- 125g very cold butter: Crucial for creating that perfectly flaky pastry crust that cradles all your filling.
- 1/4 teaspoon salt: Enhances the flavors throughout both the dough and filling.
- 250g Plain flour: The base of the pastry, giving it the structure to hold all the delicious goodness.
- One cold egg yolk: Adds richness to the dough and helps it bind beautifully.
- 1-2 tablespoons iced water: Just enough to bring the dough together without making it tough.
- One aubergine, cut into roughly 2cm chunks: Brings a silky texture and a subtle earthiness after roasting.
- One courgette, chopped: Adds fresh, tender bite and vibrant green color.
- One red or yellow pepper, cut into chunks: Sweetness and bright hues to make the dish pop.
- One red onion, sliced: Caramelizes beautifully to deepen flavor complexity.
- 2 unpeeled cloves of garlic: Roasting softens the garlic for a mellow, sweet aroma.
- Handful cherry tomatoes, sliced in half: Burst with juicy, tangy sweetness when roasted.
- 4 large eggs: The heart of the custard, giving the quiche its creamy set.
- 300ml double cream: Adds indulgent richness and creates that perfect silky texture.
- 150g cheddar cheese, grated: Sharp, melty, and golden on top for a beautiful finish.
- A handful fresh basil, chopped: Bright, fragrant notes that lift the entire quiche.
- A few sprigs fresh thyme: Earthy and subtle, enhancing the roasted vegetables perfectly.
How to Make Roasted Ratatouille Quiche Recipe
Step 1: Make the Pastry
Start by placing the flour and salt in a large mixing bowl. Add your cold, cubed butter, and rub it into the flour until the mixture looks like fine breadcrumbs—this is the key to a light, flaky crust. Then, mix in the egg yolk, and gradually add iced water, just enough for the dough to come together. Avoid overworking it to keep the pastry tender. Wrap it in cling film and chill in the fridge for at least 30 minutes; this rest helps relax the gluten for a delicate finish.
Step 2: Roast the Vegetables
While your dough is chilling, preheat the oven to 200C/180Fan. Toss the aubergine, courgette, pepper, onion, and unpeeled garlic cloves in a roasting tin with a tablespoon of olive oil, seasoning with salt and pepper. Roast for 20 minutes, add the halved cherry tomatoes, and continue roasting for another 15–20 minutes until everything is beautifully caramelized and soft. These roasted vegetables deliver layers of sweetness and depth that are the heart of this quiche.
Step 3: Blind Bake the Pastry
Roll out the chilled pastry on a lightly floured surface—using baking parchment on top and bottom can make this step easier to manage. Line your tart tin with the pastry, trimming any excess. To blind bake, cover with baking parchment and fill with baking beans or dried pulses for weight. Bake at 200C/180Fan for 20 minutes, then remove weights and bake for another 10–15 minutes until the base is lightly golden. Let this cool for around 30 minutes while you prepare the filling.
Step 4: Prepare the Custard and Assemble
Squeeze the roasted garlic from their skins into a bowl and mash with a pinch of salt to release their sweetness. Whisk together the double cream, eggs, herbs, half the grated cheddar, and the roasted garlic mash. Season with salt and pepper. Spoon the tender roasted ratatouille vegetables into the cooled pastry case, then gently pour over your custard mixture. Finish by sprinkling the remaining cheese on top—this creates a gorgeous golden crust when baked.
Step 5: Bake the Quiche
Lower your oven to 180C/160Fan and bake the quiche for 40–50 minutes. It should be just set with a slight wobble in the center—not overcooked, so it stays creamy. Once done, allow it to cool slightly before slicing; this resting helps the quiche hold its shape without sacrificing that luscious texture.
How to Serve Roasted Ratatouille Quiche Recipe
Garnishes
A sprinkle of freshly chopped basil or a few extra thyme leaves on top enhance the quiche’s freshness and visual appeal. A light drizzle of good-quality olive oil can also elevate the flavors, adding a silky finish that complements the roasted vegetables beautifully.
Side Dishes
This quiche pairs wonderfully with a crisp, simple green salad dressed in lemon vinaigrette or a crunchy slaw for added texture contrast. For a heartier meal, roasted new potatoes or a light vegetable soup make perfect companions, balancing richness and freshness on your plate.
Creative Ways to Present
Serve slices of this Roasted Ratatouille Quiche Recipe warm or at room temperature for brunch, or even cold in picnic baskets for a delightful outdoor meal. For entertaining, cut it into bite-sized squares and serve with toothpicks as elegant finger food. You can also top individual portions with a dollop of crème fraîche or a sprinkling of toasted pine nuts to add a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Leftover quiche keeps beautifully in the fridge for up to 3 days when wrapped tightly in cling film or stored in an airtight container. Its flavors actually deepen overnight, making it just as delightful the next day.
Freezing
You can freeze the quiche either baked or unbaked. Wrap it well in plastic wrap and then foil to prevent freezer burn. Frozen quiche lasts up to 2 months; thaw overnight in the fridge before reheating to maintain its texture.
Reheating
To reheat, warm slices gently in a preheated oven at 160C/140Fan for 15–20 minutes, which helps keep the pastry crisp while warming the custard evenly. Avoid microwaving as it can get soggy and uneven.
FAQs
Can I use store-bought pastry for this Roasted Ratatouille Quiche Recipe?
Absolutely! While homemade pastry gives an unbeatable flaky texture, store-bought shortcrust or puff pastry can be a great time-saver and still deliver delicious results.
What other vegetables work well in this quiche?
You can customize your ratatouille with seasonal veggies like zucchini, mushrooms, or even asparagus tips for a fresh twist. Just be sure to roast them well to bring out their sweetness.
Is this quiche suitable for freezing after it’s cooked?
Yes, once fully cooled, wrap up the cooked quiche carefully and freeze. Just keep in mind the texture slightly changes, but the flavors stay delightful after reheating.
Can I substitute the double cream with something lighter?
You can use crème fraîche or a mixture of milk and a little cream for a lighter custard, but double cream delivers that signature richness and silky texture that makes this quiche so special.
How do I know when the quiche is fully cooked?
The quiche is done when the custard is set around the edges with a slight wobble in the center. It should have a golden, slightly puffed top and not be liquidy when gently shaken.
Final Thoughts
This Roasted Ratatouille Quiche Recipe is such a wonderful way to celebrate seasonal vegetables with a cozy, indulgent twist. I promise once you try it, it will become one of your kitchen favorites for brunches, dinners, or last-minute gatherings. So, grab your roasting tin and get started—you’re in for a treat that fills your home with mouthwatering aromas and warmth with every bite!
Print
Roasted Ratatouille Quiche Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Roasted Ratatouille Quiche combines the rich flavors of slow-roasted Mediterranean vegetables with a creamy, cheesy egg custard baked in a buttery homemade pastry. Perfect for a brunch or light dinner, this flavorful quiche balances caramelized aubergine, courgette, peppers, onions, and tomatoes with fresh herbs and cheddar cheese for a comforting, hearty dish.
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
- A handful of cherry tomatoes, halved
- 4 large eggs
- 300ml double cream
- 150g cheddar cheese, grated
- A handful of fresh basil, chopped
- A few sprigs fresh thyme
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the pastry: Place the plain flour and salt in a large mixing bowl. Add the cold cubed butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Add the cold egg yolk and combine lightly with a table knife or your hands until the dough starts to come together. If needed, add 1-2 tablespoons of iced water a few drops at a time until the dough forms a rough ball.
- Chill the dough: Tip the dough onto a lightly floured surface and knead gently for a few seconds. Wrap in cling film and refrigerate for at least 30 minutes to firm up.
- Roast the vegetables: Preheat the oven to 200°C (180°C fan). Place aubergine, courgette, pepper, red onion, and unpeeled garlic cloves in a large roasting tin. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 20 minutes. Add the halved cherry tomatoes and roast for an additional 15-20 minutes until the vegetables are soft and caramelized.
- Roll out the pastry: On a lightly floured surface, roll the pastry between two sheets of baking parchment until slightly larger than your tart tin. Carefully line the tart tin with the pastry, trimming the edges as needed.
- Blind bake the pastry shell: Place a sheet of baking paper over the pastry and fill with baking beans or dried pulses to prevent rising. Bake on a tray for 20 minutes, then remove the beans and baking paper and bake for another 10-15 minutes or until the pastry is lightly golden. Allow to cool for about 30 minutes. Reduce oven temperature to 180°C (160°C fan).
- Prepare the filling mixture: Squeeze the roasted garlic cloves from their skins into a bowl and mash with a little salt. Whisk in the double cream, eggs, chopped basil, thyme leaves, half of the grated cheddar cheese, and season with salt and pepper.
- Assemble and bake the quiche: Spoon the roasted vegetables into the cooled pastry shell. Carefully pour the egg and cream mixture over the vegetables. Sprinkle the remaining cheddar cheese on top. Bake for 40-50 minutes at 180°C (160°C fan) until the filling is just set with a slightly golden surface.
Notes
- Use very cold butter and iced water to ensure a flaky pastry crust.
- Blind baking the pastry shell prevents sogginess when adding the wet filling.
- Adjust roasting time depending on the size of vegetable chunks to ensure they are tender and caramelized.
- For a lighter version, substitute double cream with half cream and half milk or a lighter cream alternative.
- Leftover quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving.
