Quiche with Ratatouille

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 2 hrs
Course Baking
Cuisine European
Servings (Default: 4)

Ingredients

  • 500 g zucchini
  • 500 g auberine (s)
  • 250 g onion (s)
  • 1 red pepper (s)
  • 1 green pepper (s)
  • 300 g beefsteak tomato (s)
  • 5 cloves garlic
  • salt and pepper
  • 250 g whole wheat or whole wheat flour
  • 125 g butter, cold
  • 1 egg (s)
  • 2 tablespoon water, cold
  • 0.5 teaspoon ½ salt
  • 100 g cream
  • 100 g crème fraîche or sour cream
  • 2 egg (s)
  • Basil, oregano
  • olive oil
Quiche with Ratatouille
Quiche with Ratatouille

Instructions

  1. Peel the zucchini and cut into 1 cm slices. Wash eggplants, cut into 2-3 cm cubes. Peel the onions and cut into rings. Roughly chop the garlic. Roughly chop the skinless tomatoes as well. Cut the cleaned peppers into narrow strips.
  2. Heat the oil. Lightly steam the onions and garlic. Then add the vegetables, season well with pepper and salt. Let it simmer for about 20 minutes on a low heat.
  3. In the meantime, make a shortcrust pastry using flour, salt, egg, butter and water.
  4. Mix all ingredients together, then wrap in aluminum foil and leave to rest in the refrigerator for an hour.
  5. Mix the eggs, creme fraiche, cream, cheese and spices in a bowl.
  6. Put the cooked vegetables in a large sieve and let the cooking liquid drain off, then put them back in the saucepan. When the vegetables have cooled down well, stir in the egg and cheese mixture.
  7. Line a buttered springform pan with shortcrust pastry, forming a 4-5 cm high edge.
  8. Put the ratatouille in the mold and bake on the middle rack in the preheated oven at 180-200 ° for about 35 minutes.
  9. It`s time-consuming to prepare, but it`s definitely worth the effort.
  10. Good Appetite!

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