Ratatouille Quiche Recipes

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RATATOUILLE RECIPE BY TASTY



Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

  • Preheat the oven for 375˚F (190˚C).
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  • Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

RATATOUILLE



Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.

Provided by LYNETTE MARIE

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g

RATATOUILLE QUICHE



Ratatouille quiche image

Ratatouille in quiche form.

Provided by Mardi Michels

Categories     Main

Time 1h30m

Number Of Ingredients 11

200g cherry tomatoes, halved
2 cloves garlic, minced
75g eggplant, sliced into 1/2 inch cubes
100g zucchini, sliced into 1/2 inch cubes
1/2 large red onion (around 200g) thinly sliced
2 tablespoons olive oil
1 1/2 teaspoons Herbes de Provence
salt and freshly ground pepper
1 9-inch puff pastry shell
3 large eggs, lightly beaten
1 egg, lightly beaten for egg wash

Steps:

  • Pre-heat oven to 375ºF.
  • Toss the cherry tomato halves, garlic, eggplant, zucchini and red onion with the olive oil, salt and pepper.
  • Spread the vegetables on a baking tray lined with parchment paper.
  • Bake for 40 minutes.
  • Remove from oven and allow to come to room temperature.
  • Meanwhile, unroll the puff pastry and place it in a 9-inch pie tin/ tart pan lined with parchment paper.
  • Evenly place the vegetables in the pastry shell.
  • Pour over the lightly beaten eggs, shaking the tin a little to evenly distribute the egg.
  • Fold the edges of dough up and around the filling, working your way around the tin. You'll end up with pleated edges that are a little rough but that's ok!
  • Brush the edges of the pastry with a little of the beaten egg (egg wash) and bake for 40-50 minutes or until the egg has set and the edges of the tart are puffed and golden.
  • Serve warm.

RATATOUILLE-QUICHE



Ratatouille-Quiche image

This quiche is filled with a delicious mix of sauteed veggies and herbs. It tastes fresh and yummy plus it looks very nice, too! :) Can be eaten warm and cold. Great for party buffets. I hope youll like it as much as my friends and me do. The original comes form "Quiches" by Brigitta Stuber, but I have tweaked it quite a bit.

Provided by Lalaloula

Categories     Savory Pies

Time 1h15m

Yield 1 11 inch quiche

Number Of Ingredients 18

250 g whole wheat flour (I use whole spelt flour)
1 pinch salt
1 teaspoon mixed Italian herbs
80 g butter, in pieces
1 egg, beaten
2 -3 tablespoons cold water
2 tablespoons olive oil
1 big onion, diced
2 bell peppers, diced
2 garlic cloves, minced
200 g zucchini, diced
250 g tomatoes, diced
2 sprigs fresh sage, minced
2 sprigs thyme leaves, minced
10 basil leaves, minced
150 g whipping cream
2 eggs, beaten
100 g gouda cheese, grated (or parmesan or cheddar cheese)

Steps:

  • For the dough mix flour, salt and herbs in a bowl. Add butter and rub in using your finger tips or a pastry blender until dough looks like coarse crumbs. Add the egg and as much water as you need to make a smooth workable dough.
  • Wrap in foil and chill til veggies are ready.
  • For the filling, heat oil in a big skillet. Add onion and garlic and sautee til lightly browned. Add all the other veggies and sautee for 10-15 minutes or until veggies are tender and liquid has partially evaporated. Remove from heat, drain off remaining liquid.
  • Add the herbs.
  • Pat your dough into a pie dish of 28 cm in diameter (11 inches).
  • Put filling on top of dough and make sure to fill out the whole dish with it.
  • For the sauce combine cheese, cream and eggs and pour over veggies.
  • Bake in the preheated oven at 190°C/375°F on the second lowest rack for 50 minutes or until toothpick comes out clean.
  • Enjoy! :).

Nutrition Facts : Calories 2950.2, Fat 195.6, SaturatedFat 102.6, Cholesterol 1125, Sodium 1758.8, Carbohydrate 234.1, Fiber 42.8, Sugar 26.9, Protein 90.7

RATATOUILLE QUICHE



Ratatouille Quiche image

Assorted fresh garden vegetables, eggs and cream make this quiche tasty, refreshing and packed with flavors. Not only delicious, but also good for you. 72

Categories     Vegetarian     Main Dish     Eggs     Pies     Eggplant

Time 1h

Yield 8

Number Of Ingredients 34

pie shell (9 inch)
egg whites
vegetable oil
green bell peppers
onions
garlic
zucchini
eggplant
salt
black pepper
tomatoes
swiss chard
eggs
light cream (half&half)
nutmeg
black pepper
parsley leaves
pie shell (9 inch)
egg whites
vegetable oil
green bell peppers
onions
garlic
zucchini
eggplant
salt
black pepper
tomatoes
swiss chard
eggs
light cream (half&half)
nutmeg
black pepper
parsley leaves

Steps:

  • Brush inside of pie shell with egg white; refrigerate. Make filling: In hot oil in large skillet, sauté, green pepper, chopped onion, garlic, the zucchini and eggplant, stirring frequently, until tender---minutes. Sprinkle with ½ teaspoon salt and pepper. Place tomato wedges on top; simmer, covered, over how heat, 5 minutes. Set aside. Preheat over to 375℉ (190℃). Sprinkle cheese over the bottom of the pie shell. In medium bowl, with wire whisk or rotary beater, beat eggs with half and half, ¼ teaspoon salt, nutmeg and pepper just until combined but not frothy. Drain ratatouille: arrange attractively over grated cheese in bottom of prepared pie shell. Pour egg over the vegetables. Bake, place on lower rack in oven, 35 minutes, or until custard is puffy and set in centre. Cool on wire rack 10 minutes before serving. Serve warm, sprinkled with 1 tablespoon parsley.

Nutrition Facts :

RATATOUILLE QUICHE RECIPE



Ratatouille Quiche Recipe image

Provided by á-170456

Number Of Ingredients 9

1 nine-inch partially cooked pastry shell
3 large eggs
1 1/2 cups half-and-half or milk
1/2 cup grated Swiss cheese
Salt to taste
Freshly-ground black pepper to taste
1 cup Ratatouille
1 pinch freshly-grated nutmeg
2 tablespoons grated parmesan

Steps:

  • Beat the eggs, half-and-half (or milk), cheese, salt, pepper, nutmeg into a mixing bowl until blended. Stir in ratatouille. Pour mixture in pastry shell. Sprinkle with Parmesan. Place in upper third of preheated 375 degree oven and bake for 25 to 30 minutes or until quiche has puffed and browned. This recipe yields ?? servings.

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