Ratatouille Quiche Recipe

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No one refuses to eat their vegetables when you serve this colorful quiche. My family loves the rich flavors that develop when the veggies caramelize. —Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep: 35 min. Bake: 40 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Bake: 40 min. + standing
MAKES: 6 servings


  • Pastry for single-crust pie (9 inches)
  • 1 small eggplant, peeled
  • 1 medium zucchini
  • 1 medium green pepper
  • 1 medium tomato, seeded
  • 1 small onion
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 cup (4 ounces) shredded Swiss cheese
  • 6 eggs
  • 2 cups half-and-half cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 piece: 481 calories, 32g fat (15g saturated fat), 275mg cholesterol, 494mg sodium, 29g carbohydrate (9g sugars, 3g fiber), 17g protein.


  1. Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. Finely chop the eggplant, zucchini, green pepper, tomato and onion. In a large skillet, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Transfer to prepared pastry; sprinkle with cheese.
  3. In a large bowl, whisk the eggs, cream, salt and pepper; pour over cheese. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings.
Originally published as Ratatouille Quiche in Country Woman Christmas Annual 2011, p28

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