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
Scale
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.
