Growing up, French cookbook author Manon Lagrève’s maman always kept one or two ready-made quiche in the refrigerator. It is one of the first savoury dishes she learned to cook. This tradition continues today, Manon frequently makes quiche as it’s the perfect fridge-raid type of dish. In this recipe, from her latest cookbook La Saison, concentric circles of late summer eggplant, tomato, zucchini and onion fill ready-made puff pastry. It’s ratatouille meets quiche in the best kind of way. Don’t skip roasting the eggplant beforehand. This process releases some of the liquid so that filling stays custardy, not soggy. Keep the puff pastry chilled to the very last minute before assembling for the flakiest results.

This recipe is easy to double up. Keep on one hand for hot summer nights when you need to eat, but don’t feel like cooking. Serve with a light green salad and some fresh bread for a decidedly French meal.

Vegetable-topped ratatouille quiche with a golden crust in a baking dish at a table setting.

Deep-filled Ratatouille Quiche

Manon Lagrève

With the help of prepared puff pastry dough, quiche is a relatively effortless way of making dinner seem special while using up bits and bobs in the crisper. In this recipe from cookbook author Manon Lagrève, she fills the pastry with the vegetable queen of the season: ratatouille.

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Ingredients

2 small eggplants thinly sliced
2 tbsp olive oil plus extra for drizzling
1 sheet ready-rolled puff pastry
2 cloves garlic finely chopped
3 tomatoes thinly sliced
2 small zucchini thinly sliced
1 large red onion thinly sliced
1 tsp herbes de Provence
4 large eggs
3½ tbsp 2% milk
1 cup Parmesan grated
1 handful basil leaves
salt

Instructions

Preheat oven to 425℉.
Place eggplant on baking sheet, drizzle with olive oil and season with salt, then roast in oven for 15 minutes.
Line deep 8-inch (20 cm) round baking tin with puff pastry without removing the paper it comes on. Prick base with fork.
Sprinkle garlic over pastry, then arrange vegetables on inside on their sides in a spiral, alternating as you go: one slice of eggplant, one slice of tomato, one slice of zucchini and one slice of onion. Repeat until all vegetables have been used and two concentric circles have been made. Drizzle with olive oil and sprinkle with herbes de Provence.
Whisk eggs with milk and Parmesan, the pour over vegetables.
Bake until golden on top, about 40 minutes, then remove from oven and garnish with basil leaves.