Ratatouille Quiche Recipe

Name: Ratatouille Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pie shell (9 inch) unbaked; 1 each egg whites slightly beaten; 1/4 cup vegetable oil; 1/2 cup green bell peppers; 1/2 cup onions chopped; 1 clove garlic crushed; 1 each zucchini cut up; 1 each eggplant sliced; 3/4 teaspoon salt; 1 dash black pepper; 1 large tomatoes cut up; 1 1/2 cups swiss chard grated; 4 large eggs; 3/4 cup light cream (half&half); ⅛ teaspoon nutmeg ground; 1 dash black pepper; 1 tablespoon parsley leaves chopped

Servings: persons

1 each pie shell (9 inch) unbaked
1 each egg whites slightly beaten
1/4 cup vegetable oil
1/2 cup green bell peppers
1/2 cup onions chopped
1 clove garlic crushed
1 each zucchini cut up
1 each eggplant sliced
3/4 teaspoon salt
1 dash black pepper
1 large tomatoes cut up
1 1/2 cups swiss chard grated
4 large eggs
3/4 cup light cream (half&half)
⅛ teaspoon nutmeg ground
1 dash black pepper
1 tablespoon parsley leaves chopped

1
Brush inside of pie shell with egg white; refrigerate.
2
Make filling: In hot oil in large skillet, saute, green pepper, chopped onion, garlic, the zucchini and eggplant, stirring frequently, until tender---minutes.
3
Sprinkle with 1/2 teaspoon salt and pepper.
4
Place tomato wedges on top; simmer, covered, over how heat, 5 minutes.
5
Set aside.
6
Preheat over to 375F (190C).
7
Sprinkle cheese over the bottom of the pie shell.
8
In medium bowl, with wire whisk or rotary beater, beat eggs with half and half, 1/4 teaspoon salt, nutmeg and pepper just until combined but not frothy.
9
Drain ratatouille: arrange attractively over grated cheese in bottom of prepared pie shell.
10
Pour egg over the vegetables.
11
Bake, place on lower rack in oven, 35 minutes, or until custard is puffy and set in centre.
12
Cool on wire rack 10 minutes before serving.
13
Serve warm, sprinkled with 1 tablespoon parsley.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 each pie shell (9 inch) unbaked, 1 each egg whites slightly beaten, 1/4 cup vegetable oil, 1/2 cup green bell peppers, and more.

Yes, Ratatouille Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions