Ratatouille Quiche

img_5592I decided to make a ‘Ratatouille’ Quiche, playing on the classic French flavours but also to make use of the bright colours involved. I knew I wanted to make something pretty and eye-catching!

I think I succeeded…

img_5549For the shortcrust pastry, I placed the flour and salt in a large bowl. I added the cold cubed butter and rubbed it into the flour with my fingertips to form a coarse breadcrumb texture.

img_5550I then added enough cold water to JUST bring it together to form a dough (when it starts to come away from the bowl). I wrapped this in cling film and chilled for 30 minutes.

img_5525To roast the veg, I chopped the courgettes, red onion, yellow pepper and aubergine to roughly even sized pieces. I added this, as well as 3 wholes cloves of garlic, to a large roasting tray. I drizzled with olive oil, seasoned with salt and pepper, then placed in an oven at 200°C for 30minutes.

img_5537I then added the cherry toms and roast for a further 15 minutes. Once cooked I removed from the oven and set aside to cool completely.

img_5556I rolled out the chilled pastry to ½cm thickness and large enough so it would fit my 12″ tart tin. I laid the pastry into my greased tin and pressed into the edges. I trimmed the pastry around the tin, but kept it rough as I’d be trimming it properly later. I then pricked the base with a fork,

I placed a piece of greaseproof paper on top and filled with baking beans before blind baking at 200°C for 15 minutes. I then removed the baking beans and baked for a further 5 minutes.

img_5558In a bowl I mixed the eggs, double cream, chopped herbs and salt and pepper. I also squeezed out the roast garlic, mushed it up with a fork and added that too.

img_5560I trimmed the edge of the tart case to neaten, then scattered the roast veg into the tart case.

img_5564I then poured the egg mixture all over to fill. I baked this at 180°C for 40minutes until there was no more wobble in the middle and the egg had started to brown.

Ratatouille Quiche
Author: Acorns & Custard
Serves: 12inch tart
  • For the shortcrust pastry:
  • 500g plain flour, plus extra for dusting
  • 110g unsalted butter, cold and cubed (plus extra for greasing)
  • 1tsp salt
  • 70-150ml cold water
  • For the roast vegetable filling:
  • olive oil
  • 1 yellow pepper
  • 2 courgettes
  • 1 aubergine
  • 1 large red onion
  • 3 clove garlic
  • 400g cherry tomatoes
  • 5 eggs
  • 200ml double cream
  • 1tsp dried thyme
  • bunch of fresh basil, finely chopped
  • salt and pepper
For the shortcrust pastry:
  1. Place the flour and salt into a large bowl.
  2. Rub in the cold butter with your finger tips till you get a breadcrumb texture.
  3. Gradually add the water till it just starts to clump together as a dough. Tip out onto a lightly floured surface and press together into a circle.
  4. Wrap in cling film and chill in the fridge for 30mins before using.
For the roast vegetable filling and construction:
  1. Preheat oven to 200°C.
  2. Chop the pepper, courgettes, aubergine and onion into similar sized chunks.
  3. Place into a large roasting tray, along with the whole garlic cloves, drizzle with oil and roast for 20 mins (tossing the veg halfway between).
  4. Add the cherry tomatoes and roast for a further 15mins. Set the veg aside to cool to room temperature.
  5. Once the pastry has chilled, roll out to ½cm thickness and large enough to cover your tart tin.
  6. Grease a 12inch/30cm loose base tart tin with a little butter.
  7. Lay the pastry on top of the tin and carefully press into the case.
  8. Trim away the excess pastry but you don’t have to neaten the edge at this stage. Patch up any cracks/gaps with the extra pastry. Prick the base with a fork.
  9. Place a sheet of greaseproof paper on top and fill with baking beans.
  10. Blind bake for 15mins at 200°C, then remove the baking beans and bake for another 5mins. Set aside to cool. Trim the edge of the tart case when cooled.
  11. Turn heat down to 180°C.
  12. In a bowl, beat together the eggs, cream, herbs and salt and pepper.
  13. Take the roasted garlic and squeeze out the insides. Mash it up completely with a fork/pestle and mortar, then add to the egg mixture.
  14. Scatter the rest of the roast veg into the pastry case, then pour the egg mixture all over to fill.
  15. Bake for 40mins until the egg begins to brown and there is no longer a wobble in the middle when jiggled.
  16. Serve warm or cold.


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