Ratatouille Quiche
Assorted fresh garden vegetables, eggs and cream make this quiche tasty, refreshing and packed with flavors. Not only delicious, but also good for you.
Yield
8 servingsPrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 | each |
egg whites
slightly beaten |
*
|
| ¼ | cup |
vegetable oil
|
|
| ½ | cup |
green bell peppers
|
|
| ½ | cup |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 1 | each |
zucchini
cut up |
|
| 1 | each |
eggplant
sliced |
*
|
| ¾ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | large |
tomatoes
cut up |
|
| 1 ½ | cups |
swiss chard
grated |
|
| 4 | large |
eggs
|
|
| ¾ | cup |
light cream (half&half)
|
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 1 | dash |
black pepper
|
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 1 | each |
egg whites
slightly beaten |
*
|
| 59 | ml |
vegetable oil
|
|
| 118 | ml |
green bell peppers
|
|
| 118 | ml |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 1 | each |
zucchini
cut up |
|
| 1 | each |
eggplant
sliced |
*
|
| 3.8 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | large |
tomatoes
cut up |
|
| 355 | ml |
swiss chard
grated |
|
| 4 | large |
eggs
|
|
| 177 | ml |
light cream (half&half)
|
|
| 0.6 | ml |
nutmeg
ground |
|
| 1 | dash |
black pepper
|
*
|
| 15 | ml |
parsley leaves
chopped |
|
Directions
Brush inside of pie shell with egg white; refrigerate.
Make filling: In hot oil in large skillet, sauté, green pepper, chopped onion, garlic, the zucchini and eggplant, stirring frequently, until tender---minutes.
Sprinkle with ½ teaspoon salt and pepper.
Place tomato wedges on top; simmer, covered, over how heat, 5 minutes.
Set aside.
Preheat over to 375℉ (190℃).
Sprinkle cheese over the bottom of the pie shell.
In medium bowl, with wire whisk or rotary beater, beat eggs with half and half, ¼ teaspoon salt, nutmeg and pepper just until combined but not frothy.
Drain ratatouille: arrange attractively over grated cheese in bottom of prepared pie shell.
Pour egg over the vegetables. Bake, place on lower rack in oven, 35 minutes, or until custard is puffy and set in centre.
Cool on wire rack 10 minutes before serving.
Serve warm, sprinkled with 1 tablespoon parsley.
