Roasted Ratatouille Quiche Recipe
If you’re on the lookout for a dish that combines the rustic charm of French countryside vegetables with the comforting allure of a savory pie, look no further than this delightful Roasted Ratatouille Quiche Recipe. It’s a vibrant, flavorful masterpiece that perfectly balances tender roasted veggies with creamy, cheesy custard in a flaky crust. Whether you’re serving brunch to guests or craving a cozy dinner, this quiche delivers rich textures and fresh, aromatic notes that make every bite unforgettable.
Ingredients You’ll Need
The beauty of the Roasted Ratatouille Quiche Recipe lies in its beautiful simplicity. Each ingredient plays a starring role, contributing layers of flavor and appealing color, while keeping the process straightforward and accessible.
- Pie crust: One unbaked 9-inch crust provides a buttery, flaky base that holds everything together wonderfully.
- Eggplant: Diced small, it offers a tender, slightly earthy bite once roasted.
- Zucchini: Adds moisture and a subtle sweetness with its soft texture.
- Red bell pepper: Chopped to inject a bright pop of color and sweetness.
- Yellow onion: Chopped and roasted to caramelized perfection, it deepens the overall flavor.
- Olive oil: Just two tablespoons to gently coat the veggies, enhancing their natural taste.
- Salt and black pepper: Simple seasonings to balance and highlight the vegetables’ essence.
- Dried thyme: A teaspoon to bring a subtle herbal warmth characteristic of classic ratatouille.
- Eggs: Four large eggs create the rich custard that sets the filling beautifully.
- Whole milk and heavy cream: A blend of one cup milk and half a cup cream adds luscious creaminess.
- Gruyère or mozzarella cheese: Half a cup shredded for melting into gooey, savory goodness.
- Parmesan cheese: A quarter cup grated to sprinkle a sharp, nutty finish on top.
- Fresh basil: Optional but highly recommended as a garnish to brighten the plate and add herbal freshness.
How to Make Roasted Ratatouille Quiche Recipe
Step 1: Roast the Vegetables
Start by preheating your oven to 425 degrees Fahrenheit. Spread the diced eggplant, zucchini, red bell pepper, and chopped onion across a baking sheet. Drizzle with olive oil, then sprinkle with salt, black pepper, and dried thyme. Toss everything well to ensure each piece is coated with flavorful seasoning. Roast this colorful medley for 20 to 25 minutes, stirring once halfway through, until the vegetables become tender and develop a lovely golden-brown edge. Once done, allow them to cool just a bit—this step draws out concentrated flavor and prevents the custard from getting watery.
Step 2: Prepare the Custard Mixture
While the veggies are cooling slightly, reduce the oven temperature to 375 degrees. In a large mixing bowl, whisk together the eggs, whole milk, and heavy cream until smooth and combined. This rich liquid base will set into a perfectly silky custard during baking. Stir in the roasted vegetables, then fold in the shredded Gruyère or mozzarella cheese and grated Parmesan, distributing these melty, savory elements evenly throughout the filling.
Step 3: Assemble the Quiche
Place your unbaked pie crust into your 9-inch pie dish, making sure the dough fits snugly against the sides and bottom. Pour the vegetable and custard mixture gently into the prepared crust, filling it nearly to the top. This step is where all the flavors marry beautifully, teasing your taste buds before the oven does its magic.
Step 4: Bake to Perfection
Pop the assembled quiche into the 375-degree oven and bake for 40 to 45 minutes. You’re looking for a golden top and a center that holds firm with a slight jiggle—the hallmark of a perfectly baked quiche. Once done, let it rest for 10 to 15 minutes to let the filling set fully, making slicing easier and flavors more melded.
How to Serve Roasted Ratatouille Quiche Recipe
Garnishes
Fresh basil leaves are the perfect finishing touch for this quiche, adding a bright, herbal lift that contrasts beautifully with the richness of the dish. You can scatter whole leaves or chiffonade them finely for a pretty sprinkle on top just before serving.
Side Dishes
This Roasted Ratatouille Quiche Recipe pairs wonderfully with a crisp green salad tossed in a light vinaigrette, offering a refreshing crunch. For heartier options, roasted potatoes or a warm grain salad dotted with herbs complement the rustic charm of the quiche nicely.
Creative Ways to Present
For a crowd, slice this quiche into bite-sized squares and serve as elegant finger food at brunch or parties. Alternatively, serve warm wedges alongside a chilled glass of rosé or a light white wine to elevate the experience to something truly special.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the quiche tightly with plastic wrap or foil and store in the refrigerator for up to four days. The flavors actually deepen overnight, making the leftovers a tasty second-day treat.
Freezing
You can freeze individual slices wrapped well in plastic and foil. Frozen quiche stays delicious for up to two months, ideal for prepping meals ahead and enjoying a quick, wholesome option any day of the week.
Reheating
Reheat slices in a 350-degree oven for about 15 to 20 minutes until warm throughout and the crust regains some crispness. Microwaving works in a pinch but tends to make the crust soggy, so the oven is best if you have time.
FAQs
Can I use a homemade pie crust for this Roasted Ratatouille Quiche Recipe?
Absolutely! A homemade crust adds a personal touch and bursts of buttery flavor, although a store-bought crust is a perfectly convenient and delicious alternative.
Is there a way to make this quiche gluten-free?
Yes, simply swap the regular pie crust for a gluten-free one, or use a crustless quiche method by greasing the pan well and baking the filling directly.
Can I prepare the vegetables ahead of time?
Definitely. Roast the vegetables a day ahead and refrigerate them. This shortens the day-of prep and helps layers of flavor develop even more beautifully.
What cheese works best if I don’t have Gruyère or mozzarella?
Swiss, fontina, or even a mild cheddar can be great substitutes. The key is using a cheese that melts well and complements the savory vegetables.
Can I make this quiche vegan or dairy-free?
For a vegan twist, try tofu or chickpea flour custard and replace cheeses with plant-based alternatives. While the flavor will be different, it can still be remarkably satisfying!
Final Thoughts
This Roasted Ratatouille Quiche Recipe is a true celebration of fresh vegetables combined with creamy custard and melty cheese in a flaky crust. It invites you to enjoy simple, wholesome ingredients elevated to something special and soul-satisfying. Give it a try for your next brunch or cozy dinner—once you do, it might just become one of your go-to savory tarts!
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Roasted Ratatouille Quiche Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Roasted Ratatouille Quiche is a delightful French-inspired main course that combines tender, roasted vegetables with rich eggs and creamy cheeses baked in a flaky pie crust. Perfect for brunch, lunch, or a light dinner, this savory pie is bursting with flavor and texture, garnished optionally with fresh basil for a fresh touch.
Ingredients
Vegetables
- 1 small eggplant, diced
- 1 small zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
Pie and Dairy
- 1 unbaked 9-inch pie crust
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyère or mozzarella cheese
- 1/4 cup grated Parmesan cheese
Seasonings and Garnish
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- Fresh basil for garnish (optional)
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425°F. Spread the diced eggplant, zucchini, chopped red bell pepper, and yellow onion evenly on a baking sheet. Drizzle with the olive oil, then sprinkle with salt, black pepper, and dried thyme. Toss the vegetables well to coat all pieces evenly. Roast in the oven for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and lightly browned. Remove from oven and let cool slightly.
- Prepare Filling: Reduce oven temperature to 375°F. In a large bowl, whisk together the eggs, whole milk, and heavy cream until fully combined. Stir in the roasted vegetables, shredded Gruyère or mozzarella cheese, and grated Parmesan cheese to create the quiche filling.
- Assemble Quiche: Place the unbaked 9-inch pie crust into a pie dish. Pour the prepared filling evenly into the crust, spreading it out smoothly.
- Bake the Quiche: Bake at 375°F for 40 to 45 minutes until the center is set and the top is golden brown. To check doneness, the quiche should be firm and not jiggle in the center.
- Cool and Serve: Let the quiche cool for 10 to 15 minutes at room temperature before slicing. Garnish with fresh basil leaves if desired, then serve warm, room temperature, or chilled.
Notes
- Roast the vegetables ahead of time and refrigerate until ready to use to save time on the day of serving.
- This quiche can be enjoyed warm, at room temperature, or cold, making it versatile for any occasion.
- Feel free to use a store-bought pie crust or your favorite homemade crust recipe.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
