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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- In the meantime, make a shortcrust pastry using flour, salt, egg, butter and water.
- Mix all ingredients together, then wrap in aluminum foil and leave to rest in the refrigerator for an hour.
- Mix the eggs, creme fraiche, cream, cheese and spices in a bowl.
- 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.
- Line a buttered springform pan with shortcrust pastry, forming a 4-5 cm high edge.
- Put the ratatouille in the mold and bake on the middle rack in the preheated oven at 180-200 ° for about 35 minutes.
- It`s time-consuming to prepare, but it`s definitely worth the effort.
- Good Appetite!
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