Growing up, French cookbook author Manon Lagrève’s maman always kept one or two ready-made quiches in the refrigerator. It was one of the first savoury dishes Lagrève learned to cook, and she still turns to quiche as the perfect fridge-raid meal.

In this recipe from her cookbook La Saison, thin slices of eggplant, tomato, zucchini and red onion are arranged in concentric circles inside ready-made puff pastry. It’s ratatouille meets quiche in the best possible way. Roasting the eggplant first helps remove excess moisture so the filling stays custardy rather than soggy, while keeping the puff pastry chilled until assembly helps it bake up flaky.

This recipe is easy to double. Keep one on hand for an easy dinner and serve with a green salad and fresh bread.

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

Deep-Filled Ratatouille Quiche

Manon Lagrève

Layers of eggplant, tomato, zucchini and red onion baked in flaky puff pastry with a creamy Parmesan filling.

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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.

Keyword puff pastry recipes, quiche with puff pastry, ratatouille, ratatouille quiche, ratatouille quiche recipe, vegetable quiche, zucchini quiche

Recipe excerpted from La Saison by Manon Lagrève (Quadrille). Adapted for ELLE Gourmet. Photography by Nassima Rothacker.

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