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Ratatouille quiche

updated

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Ingredients for 1 servings:

  • 1 pack of puff pastry, from the refrigerated section
  • 6 eggs
  • 50 g Parmesan, grated
  • 1 shot of milk
  • 1 bunch basil, fresh
  • 1 small eggplant(s)
  • 1 zucchini
  • 6 small cherry tomatoes
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Place the puff pastry in a greased quiche dish. Whisk the eggs with a little milk, Parmesan cheese, and 2/3 of the chopped basil. Season with salt and pepper. Halve and slice the eggplant and zucchini. Halve the cherry tomatoes. Pour the egg mixture over the puff pastry and scatter the vegetables over it. Roll up any excess pastry edges. Bake at 180°C for about 20-25 minutes. Sprinkle with the remaining basil. Serve warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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