Quiche Ratatouille

Ingredients for 1 servings:

• 100 g wholemeal flour of your choice
• 100 g flour
• 100 g butter, soft (not liquid!)
• 1 egg(s)
• 1 pinch of salt
• 2 tbsp milk
• Fat for the mold
• 1 large eggplant(s)
• 1 zucchini
• 1 bell pepper(s), red or yellow of your choice
• 2 onions
• 100 g tomatoes, dried in oil
• 2 cloves garlic
• ½ Camembert(s)
• Oil for frying
• 200 g crème légère or sour cream
• 100 g cheese, grated
• 3 eggs
• 1 tsp, heaped herbs of Provence
• ½ tsp vegetable stock powder
• ½ tsp salt
• pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Quickly knead the dough ingredients into a shortcrust pastry and form a flat flatbread. Wrap in cling film and chill in the refrigerator for at least 30 minutes. Cut the eggplant into roughly 2 x 2 cm cubes. Halve the zucchini, scrape out the seeds with a teaspoon, halve each half again and cut into 2 x 2 cm cubes. Deseed the bell pepper and prepare the same. Peel and roughly dice the onions. Peel and finely chop the garlic. Pat dry and dice the tomatoes. Cut the Camembert into 1 x 1 cm cubes. Heat enough oil in a pan or saucepan and fry the eggplant cubes in batches until golden brown. Drain on kitchen paper. Do the same with the zucchini. Set both aside. Reduce the oil to 2 tablespoons and heat to high. Fry the peppers over high heat until they start to brown. Stir gently; you want them to develop a roasted aroma. Then add the onions and garlic, reduce the heat slightly, and sauté for about 3 minutes. Transfer to a plate and let cool. Preheat the oven to 200°C (top/bottom heat). Lightly grease a 28cm quiche dish and line it evenly with the pastry. Prick the base at regular intervals with a fork and pre-bake for about 10 minutes. In the meantime, prepare the topping. Lightly season the crème légère with the eggs, cheese, and spices, then whisk to combine. Remove the pre-baked base from the oven and cover evenly with the vegetables and finally with the Camembert. Stir the topping again well and spread it evenly over the quiche. Bake for about 35 minutes, until the top is browned to your liking. Note: This is a bit time-consuming to prepare. But following a recipe for ratatouille from this forum, which I found to be fantastic, and in which the individual vegetables are prepared separately and only combined at the end, the result is really worth trying.