Quiche with ratatouille

Ingredients for 4 servings:

• 500 g zucchini
• 500 g eggplant(s)
• 250 g onion(s)
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 300 g beefsteak tomatoes
• 5 cloves garlic
• salt and pepper
• olive oil
• 250 g wheat flour type 405 or whole wheat flour
• 125 g butter, cold
• 1 egg(s)
• 2 tbsp water, cold
• ½ tsp salt
• Fat for the mold
• 100 g cream
• 100 g crème fraîche or sour cream
• 2 eggs
• 125 g Emmental cheese, grated
• basil
• oregano

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 3 hours 10 minutes

with zucchini, eggplant, peppers

For a 26cm (this will make the quiche taller) or 28cm springform pan. Peel the zucchini and cut into 1cm slices. Wash the eggplant and cut into 2-3cm cubes. Peel the onions and cut into rings. Roughly chop the garlic. Roughly chop the skinless tomatoes. Cut the peeled bell pepper into thin strips. Heat the oil. Lightly sauté the onions and garlic. Then add the vegetables, season generously with pepper and salt, and simmer over low heat for about 20 minutes. Place the braised vegetables in a large sieve and allow the cooking liquid to drain, then return them to the pot. Let the vegetables cool. In the meantime, make a shortcrust pastry from the flour, salt, egg, butter, and water. Mix all ingredients together, then wrap in aluminum foil and let rest in the refrigerator for one hour. Mix the eggs, crème fraîche, cream, cheese, and spices in a bowl. Once the vegetables have cooled completely, stir in the egg and cheese mixture. Line a buttered springform pan with shortcrust pastry, forming a 4-5 cm high rim. Pour the ratatouille into the pan and bake on the middle rack of a preheated oven at 180-200°C (350-400°F) for about 35 minutes. The preparation is quite time-consuming, but it’s definitely worth the effort.