This Roasted Ratatouille Quiche is packed full of roasted vegetables. It’s perfect with salad for a light Summer meal or as part of an Al Fresco picnic.
When I think of Quiche, warm Summer evenings sitting in the garden eating dinner and drinking a nice glass of chilled wine spring to mind.
I love quiche and this recipe is one of my favourites!
This roasted Ratatouille Quiche recipe is inspired from a recipe in a very old issue of 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.
Here’s my step by step guide to making this beautiful roasted veggie quiche!
(Scroll to the bottom of the post to find printable recipe card with ingredient amounts and instructions)
making the pastry
- If making the pastry by hand, rub very cold butter into flour until the mixture resembles breadcrumbs.
- Add an egg yolk and using a table knife or your hands, very gently knead the mixture until it starts to resemble a (rather scruffy) dough.
- If the dough seems dry, add a couple of drops of water, a little at a time, until you have a soft, pliable dough.Try not to overwork the mixture. The dough should stick together easily without being too wet.
- Now you need to let the dough rest. Wrap the dough in cling film and refrigerate for a minimum of 30 minutes.
roasting the veggies
- While the dough is resting, roast the veggies. Tip all of the vegetables except the tomatoes into a large roasting tin, drizzle with a little olive oil and season with salt and pepper.
- Roast the vegetables for 20 minutes. Add the tomatoes and roast for a further 15-20 minutes or until they are soft and caramelised. Remove the garlic cloves – you’ll be adding them to the egg mixture later.
- Remove from the oven and set to one side while you get on with blind baking the pastry
- Remove the dough from the fridge. Roll it out between two layers of baking parchment.
- Carefully peel the top piece of the baking paper from the rolled out pastry. Lift the bottom piece of baking paper with the pastry and invert it onto the tart tin (so the paper is now on the top)
- Peel the paper off the pastry. Trim the edges of the pastry case with scissors or a sharp knife (not to close to the edge of the tin – the pastry will shrink slightly in the oven. You can always trim it after baking if you like)
- Place a piece of baking paper on top of the pastry case then fill with baking beans. Bake for 20 minutes, then remove the beans and bake for a further 10-15 minutes until the pastry is lightly golden.
- Trim the edges of the pastry case with a sharp knife if you need to, then allow to cool slightly for about 20 minutes before adding the roasted veggies.
- Squeeze the garlic cloves from their skins and mash them with a little salt into a large bowl or jug. Whisk in double cream, eggs, fresh thyme, cheddar cheese and some salt and pepper.
- Very carefully pour the egg mixture over the vegetables. Sprinkle over more cheese and bake for 40-50 minutes until set.
serving the roasted ratatouille quiche
This quiche is delicious eaten either hot or cold with a side salad and new potatoes. It’s also perfect for a picnic!
can you freeze quiche?
Yes. You can either freeze the whole (baked and completely cooled) quiche or individual slices. Use within two months of freezing. Defrost the quiche overnight in the fridge before re-heating.
more recipes using pastry
- For the pastry:
- 125g very cold butter, cut into cubes
- 1/4 tsp salt
- 250g Plain flour
- One cold egg yolk
- 1-2 tbsp iced water
- FOR THE FILLING:
- One aubergine, cut into roughly 2cm chunks
- One courgette, chopped
- One red or yellow pepper, cut into chunks
- One red onion, sliced
- 2 unpeeled cloves of garlic
- Handful cherry tomatoes, sliced in half
- 4 large eggs
- 300ml double cream
- 150g cheddar cheese, grated
- A handful fresh basil, chopped up
- A few sprigs fresh thyme
- Place the flour and salt in a large mixing bowl. Add the cold cubed butter and rub it in until the mixture resembles breadcrumbs. Pour in the egg yolk and using a table knife or your hands, lightly combine until you have something that it starting to resemble a rough dough. If the mixture isn't coming together, pour in the iced 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.
- 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 baking parchment. 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 baking parchment and line your tin.
- Place a piece of baking paper on top of the pastry and fill with baking beans. I don't have baking beans so I use whatever I can find - usually dried pulses like butterbeans! Nothing too small like lentils though. 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.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 211mgSodium: 351mgCarbohydrates: 37gFiber: 4gSugar: 5gProtein: 14g