#CrustyButterQuiche #RatatouilleFilling #Delicious #EasyDinner #FrenchCuisine #WeeknightMeal #Vegetarian
Crusty Butter Quiche with Ratatouille Filling
This delicious and easy to make quiche combines the classic French flavors of ratatouille and a buttery crust. The vegetables are sautéed in a savory tomato-based sauce, then combined with a creamy egg filling and baked in a flaky butter crust. The perfect weeknight meal for vegetarians and non-vegetarians alike!
Ingredients:
- 1 store-bought or homemade butter pie crust
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 (14-ounce) can diced tomatoes
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups grated Gruyère cheese, divided
- 4 large eggs
- 1/2 cup half-and-half
Directions:
- Preheat oven to 375°F and lightly grease a 9-inch pie plate.
- Roll out the pie crust and place in the prepared pie plate. Trim off the excess dough.
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, bell pepper, zucchini, and eggplant. Cook, stirring frequently, for about 5 minutes, or until the vegetables are softened.
- Add the oregano, thyme, diced tomatoes, parsley, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
- Sprinkle 1 cup of the cheese over the bottom of the pie crust. Spread the vegetable mixture over the cheese. Sprinkle with the remaining 1 cup cheese.
- In a medium bowl, whisk together the eggs and half-and-half. Pour the egg mixture over the vegetables in the pie crust.
- Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown. Allow to cool for 10 minutes before serving.
- Enjoy!