Crusty Butter Quiche with Ratatouille Filling

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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:

  1. Preheat oven to 375°F and lightly grease a 9-inch pie plate.
  2. Roll out the pie crust and place in the prepared pie plate. Trim off the excess dough.
  3. 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.
  4. Add the oregano, thyme, diced tomatoes, parsley, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
  5. 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.
  6. In a medium bowl, whisk together the eggs and half-and-half. Pour the egg mixture over the vegetables in the pie crust.
  7. 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.
  8. Enjoy!