When I think of Quiche, warm Summer evenings sitting in the garden eating dinner and drinking wine (chilled zinfandel rose for me please) spring to mind. We’ve been lucky enough to be able to do exactly that over the past couple of weeks, so I’ve making the most of it. You have to really, you just never know when it’s going to take a turn for the worse!
This roasted Ratatouille Quiche recipe is inspired from a recipe in this month’s BBC Good Food Magazine. I adapted the recipe slightly to use up the veg sitting in the bottom of the fridge. Quiche is great for using up any bits and pieces you have lying around. I had intended to add some feta but when I took my block out of the fridge I noticed the packaging had a blown up look. Not a good sign. As soon as I opened it up the sour smell hit me. Needless to say it went straight in the bin! Hate it when that happens :-/
Roasted Ratatouille Quiche
Adapted from BBC Good Food Magazine
For the pastry:
125g chilled butter, cut into cubes
1/4 tsp salt
250g Plain flour
One cold egg yolk
Place the flour and salt in a food processor. Pulse very briefly to mix, then add the cold cubed butter and pulse until the mixture resembles breadcrumbs. Pour in the egg yolk and pulse. If the mixture isn’t coming together, pour in the chilled water, a few drops at a time. Stop as soon as the mixture comes together. Tip out onto a lightly floured work surface and knead for a few seconds. Wrap the dough up in cling film and pop in the fridge for at least 30 minutes.
For the filling:
One aubergine, cut into roughly one inch chunks
One courgette, sliced
One yellow pepper, cut into chunks
One red onion, sliced
2 cloves of garlic
Handful cherry tomatoes, sliced in half
Half a bulb fennel, sliced (optional)
300ml single cream
150g cheddar cheese (or parmesan, or if you have better luck than me, feta!)
A handful fresh basil, chopped up
A couple of sprigs fresh thyme
Preheat the oven to 200C. Tip all of the vegetables into a large roasting tin and drizzle with one tablespoon olive oil. Sprinkle over some salt and pepper, bung in the oven and roast for 20 minutes. Add the tomatoes and roast for a further 15-20 minutes until everything is soft and caramelised.
Roll out the pastry on a lightly floured surface. I find it really helps to roll it between two layers of cling film. Once you have rolled it out to the size required (remember it must be slightly bigger than your tart tin to allow for trimming) carefully peel off the cling film and line your tin. Run your rolling pin over the edge of the tin to remove the excess pastry, then neaten the edges, patching it up with the extra pastry if you need to. Prick the base with a fork, line with baking paper and fill with baking beans. I don’t have baking beans so I use whatever I can find – usually rice, little pasta shapes or dried butterbeans! Place on a baking tray and bake for 20 minutes. Remove the beans and bake for 10-15 minutes or until the pastry is lightly golden.
Next, squeeze the garlic from their skins and mash with a little salt. Whisk in the cream, eggs, herbs, half the cheese and a little salt and pepper. Tip the roasted veg into the cooked pastry case, then very carefully pour over the cream mixture. Sprinkle over the remaining cheese and bake for 40-50 minutes until just set.
This is equally lovely warm or cold, served with salad and tomato chutney.