Deep-filled Ratatouille Quiche
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.
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.