Ratatouille Veggie Quiche Recipe (2024)

FAQs

Should vegetables be cooked before putting in quiche? ›

Cook the Veggies First

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

Serve Ratatouille as a Side Dish to Meats

Ratatouille goes well with all kinds of grilled meats—I love it with flank steak, lamb, and veal, especially. A gourmet burger, served open face. Yes. A good steaky fish.

Cooked in olive oil with garlic, herbs, and wine, this late summer vegetable stew is rich, tender, and transcendent when made well. The moment she set down the dish on the table, I knew she had won.

It is a rich and flavoursome stew that is enhanced with the addition of aromatic herbs and spices, like garlic and thyme, which meld with the sauce and sink into the vegetables.

Cheese: Some favorites include feta cheese, goat cheese, cheddar cheese, white cheddar cheese, Swiss cheese, and gruyere. Add-Ins: Add up to 2 cups add-ins including vegetables and meat/seafood. Most quiche add-ins should be pre-cooked and can still be warm when mixing into the egg filling.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F.

It won't work in a wok or sauce pan – the heat is not spread out enough and the ratatouille will become too liquidy. So basically you kind of need to stick around in the kitchen and stir it often. If you see that there is too much liquid, turn the heat up.

Fun fact: the signature dish Rémy serves at the end of Ratatouille isn't technically a ratatouille; it's a tian, which is an artful arrangement of sliced summer vegetables baked over a tomato and pepper sauce.

Ratatouille can be the main dish with a side of crusty bread or a salad accompanying a meal, but it's also good served over polenta, pasta, mashed potatoes, quinoa, and rice. Use it as a filling for omelets and tarts or as a side for grilled or roasted meats. Enjoy the dish warm or at room temperature.

The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew.

What is a fun fact about ratatouille dish? ›

The teeming summer gardens of Mediterranean France are the inspiration for and source of ratatouille, a dish whose name is taken from two related words: ratouiller, meaning to agitate or stir a liquid, and tatouiller, meaning to beat (as in the drumbeat called the tattoo) or to shake.

Vegetable Variations: This versatile ratatouille recipe works well with different veggies. Substitute zucchini with summer squash or eggplant, and use any bell pepper color if red is unavailable.

Ratatouille can keep for up to 5 days in the fridge. And the best thing is that it often gets better after a day or two in the fridge since the flavours from the ratatouille ingredients have time to meld together. Let it cool completely and store it in an airtight container.

If you want to make ratatouille, all you need is one eggplant, one zucchini, two tomatoes, and one onion. If you thought it couldn't get any better, it should cost you less than $5 for all your ingredients.

Instead of using raw vegetables in quiche, the outlet recommends roasting or sautéing vegetables with a high moisture content before adding them to quiche: That way, they'll release the majority of their water before landing in the egg custard and reducing the chances that it will become soggy.

Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.

How Long Should I Bake Quiche? At 375F, it requires 25 minutes of baking time uncovered. At that point, you'll want to check things out because you don't want the crust to get too brown. If it's looking a bit well-done, cover it with aluminum foil and continue cooking for 10 more minutes.

Quiche is one of the greatest make-ahead breakfasts I can think of. Meant to be served at room temperature—or even slightly chilled—you not only can make quiche ahead, you have to! That's one of the reasons it's so great for a celebratory morning breakfast.