Ingredients
- 1 (9-inch) partially cooked pastry shell
- 3 large eggs
- 1 1/2 cups half-and-half or milk
- 1/2 cup grated Swiss cheese
- Salt and pepper, to taste
- 1 cup Ratatouille
- Pinch of freshly grated nutmeg
- 2 tablespoons grated parmesan
Directions
Beat the eggs, half-and-half (or milk), cheese, salt, pepper, nutmeg into a mixing bowl until blended. Stir in ratatouille. Pour ratatouille 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.
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By foodbaby66
on July 23, 2012
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tasty quiche when you need to use up lots of summer veggies like I did. I used whole milk. But 25 min to bake a quiche? It took way longer - like 45-50min at least (I lost track after a while!!
By Hazelnut & Lizzie
Emmitsburg, MD
on August 30, 2010
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We didn't know what to do with all the ratatouille we made from local August vegetables, then we found this recipe. It was quite tasty, and two of us finished off the whole thing in one sitting. No instructions were given on preparing a "partially cooked pastry shell," so we bought refrigerated pie crust and baked it for ten minutes until lightly golden. The pie then needed 40 minutes to become puffed and brown, but otherwise, the recipe was perfect.
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