Ratatouille Quiche
6 servings Prepare to be wowed by this stunning Spiral Vegetable or Ratatouille Quiche! While it requires a bit of time and effort, the result is a true masterpiece that's well worth the investment. To begin this culinary adventure, you'll need a 9 to 10-inch deep-dish pie crust. Feel free to use... Read more ... a store-bought frozen crust for convenience or make your own. Remember that homemade dough needs at least 30 minutes to rest before rolling. It can be made up to 2 days ahead but will need extra time to soften. Now, let's dive into creating this showstopping quiche! Read less x saved ChefLynn Cool Cook December 12, 2024 2h3h3/5 2h 3h 3/5 Ingredients: 1 eggplant (medium)1 zucchini (small)1 squash (yellow, small)1 beefsteak tomato (or other large tomato)1 carrot (large)1 red onion (large)1 TBSP of garlic - peeled and minced4 large eggs¼ whole milk (or heavy cream)¼ parmesan cheese kosher salt (or other salt, to taste) ground pepper (to taste)1 deep-dish pie crust (store-bought or recipe here) 1 eggplant (medium) 1 zucchini (small) 1 squash (yellow, small) 1 beefsteak tomato (or other large tomato) 1 carrot (large) 1 red onion (large) 1 TBSP of garlic - peeled and minced 4 large eggs ¼ whole milk (or heavy cream) ¼ parmesan cheese kosher salt (or other salt, to taste) ground pepper (to taste) 1 deep-dish pie crust (store-bought or recipe here) Tools: 1x Measuring Cups1x Measuring Spoons1x Cutting Board1x Chef’s knife1x Peeler1x Mandoline Slicer (Optional)1x Fry Pan1x Wooden Spoon or High-Temperature Silicone Spatula1x 9″ pie pan1x Medium Mixing Bowl (3 – 4 QT)1x French Whisk1x Parchment Paper1x Dried Beans 1x Measuring Cups 1x Measuring Spoons 1x Cutting Board 1x Chef’s knife 1x Peeler 1x Mandoline Slicer (Optional) 1x Fry Pan 1x Wooden Spoon or High-Temperature Silicone Spatula 1x 9″ pie pan 1x Medium Mixing Bowl (3 – 4 QT) 1x French Whisk 1x Parchment Paper 1x Dried Beans Directions: 1. Prepare the Vegetables for Ratatouille Quiche: Start preparing the ratatouille quiche by preparing the vegetables. 1.1. Preheat the oven to 425°F. 1.2. Cut the eggplant in half. 1.3. Cut the eggplant, zucchini, squash, and carrot into strips about 1/8 inch thick using a mandolin or sharp knife. 1.4. Salt the eggplant, zucchini, and squash slices on both sides and place between layers of paper towel on a rack with a baking sheet on top and bottom. Weigh the top with something like a cast-iron skillet to press out some of the water. 1.5. Cut the tomato half from the stem to the bottom and slice each half about 1/4 inch thick. 1.6. Slice the onions and sauté them slowly, stirring often until tender and caramelized over medium heat in a minimal amount of olive or vegetable oil with salt and pepper. 1.7. Remove the onions from the pan and allow them to cool. 2. Bake the Crust: 2.1. Place a piece of parchment paper in the chilled crust and fill it with pie weights, uncooked rice, or dry beans to weigh down. 2.2. Bake for 15 minutes at 425 °F. 2.3. Remove the weights and brush the crust with beaten egg yolks. Return to the oven and bake for an additional 15 minutes until golden brown. 2.4. Remove and allow to cool slightly before filling and baking the quiche. 3. Fill and Bake the Ratatouille Quiche: 3.1. Lower the oven temperature to 400°F. 3.2. Spread the cooled onions in an even layer at the bottom of your pre-baked pie crust. 3.3. Whisk together the eggs, milk or cream, garlic, and Parmesan cheese with salt and pepper. 3.4. Pour the egg mixture into the crust over the onions. 3.5. Remove the vegetables from the paper towels. 3.6. Arrange the sliced vegetables in concentric circles inside the crust. Alternate each vegetable as you like. 3.7. After adding each ring of vegetables, press everything out to the sides of the crust. Pack them in as tightly as you can. 3.8. Cover the edges of the crust with tin foil to keep it from burning. Bake the quiche at 400°F for 25 – 35 minutes or until the egg has set. If your oven has a fan setting, turn it on to speed up the baking. 3.9. Remove the quiche from the oven and allow it to cool for about 15 minutes before cutting and serving. Notes If you are making the pie crust from scratch, this can be done well ahead of time and either stored in the refrigerator for up to 5 days or frozen for up to a month. It can be kept wrapped in plastic wrap or in a pie plate. About the Author: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-08 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.