With all the fall vegetables so plentiful at the farmers market, I made a huge amount of Ratatouille and of course, I had extra I saved for a quiche and a nice lunch. Click on ratatouille for the link to the recipe.
This is a very quick recipe once you have the raratouille. Beat 3 eggs with a half cup of milk or cream , salt and pepper and add enough ratatouille to fill a pie shell. It is best not to include too much of the liquids of the ratatouille. And the crust will be best if you pre-bake it for 10 minutes at 375 with a weight in it. A chain weight or beans or small pebbles or whatever that will prevent it from rising when baking empty. If you pre-bake the crust, bake the quiche for 40 minutes at 350 otherwise, a bit longer.
More options: add anchovies and or pitted black olives!
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