Ratatouille quiche

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!

Pie chain weight


About thecookingfrog

This entry was posted in Lunch, Starter and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s