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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • - 9-inch unbaked pie shell
  • 1 - egg white, slightly beaten
  • 1 1/2 cups - grated Swiss cheese
  • 4 - eggs
  • 3/4 cups - half-and-half OR light cream
  • 1/4 teaspoons - salt
  • 1/8 teaspoons - nutmeg
  • - dash of pepper
  • 1 - small zucchini, cut crosswise into 1/4-inch slices
  • 1 - ripe tomato, peeled, cut into 8 wedges
  • 1/4 pounds - eggplant, sliced in 1/4-inch slices, then into quarters
  • 1/4 cups - cooking oil
  • 1/2 cups - chopped green pepper
  • 1/2 cups - chopped onion
  • 1 cloves - garlic, crushed
  • 1/2 teaspoons - salt
  • 1 tablespoons - chopped fresh parsley, for garnish
  • Directions:

    Brush inside of pie shell with egg white; refrigerate. Preheat oven to 375 degrees F.

    In a medium bowl, with a wire whisk, combine eggs, half-and-half, salt, nutmeg and pepper until just combined.

    In oil in large skillet, saute green pepper, onion, garlic, zucchini and eggplant, stirring frequently, until tender, about 5 minutes. Sprinkle with 1/2 teaspoon salt and dash of pepper. Place tomato wedges on top and simmer, covered, over low heat for 5 minutes.

    Drain ratatouille.

    Sprinkle grated cheese into bottom of pie shell. Arrange ratatouille attractively over grated cheese. Pour egg mixture over the vegetables.

    Bake 35 minutes or until custard is puffy and set in center. Cool 10 minutes.

    Serve warm, sprinkled with chopped parsley.

    Brief Description

    Basic quiche with zucchini, tomato, eggplant, green peppers, onion, and seasonings.

    Main Ingredient:

    eggs

    Category:  Breakfast

    Cuisine:  Italian

    Prep Time: 40 min
    Cook Time: 50 min

    Posted By:

    mimisrecipes

    Posted On:

    November 15, 2018

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