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Menu Plan for Summer II: Week 13, Sunday

Ratatouille Quiche

Cooking time: 60 minutes for menu          Cooking schedule: see below for instructions

      The summer slipped by without making Ratatouille, so I came up with this tart instead.  I didn't have an aubergine (eggplant) to use.

Ratatouille Quiche

Total time: 60 minutes
    I use a brown rice crust: it's healthier and I don't make pie crust.  But you could certainly use a proper pastry or pie crust if you prefer.  Instead of Prosciutto you could substitute a bit of regular, baked ham or smoked turkey.  The vegetables are quickly cooked to reduce liquids and thicken.

Ratatouille Quiche  prep Ingredients:

Ratatouille Quiche Instructions:

Note:  When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling.  The dish can get very full.

Cooking Schedule: 60 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
whisk, medium bowl, small saucepan with lid,
large skillet, quiche or pie plate, baking tray

Cook rice
Turn oven on, 400F (200C)
Roughly chop onion, pepper
Sauté onion, pepper
Slice squash
Roughly chop tomato
Mince garlic
Add garlic, squash, tomatoes to skillet, sauté
Chop olives
Stir olives, thyme into skillet

When rice is done, spread out to cool
Oil baking dish
Whisk 1 egg
Add rice, cheese, mix
Pat into quiche dish, bake
Slice cheese
Cut Prosciutto
Mind the veg...
Remove crust, add ham, vegetables, cheese
Place quiche on baking tray
Whisk 3 eggs, milk
Pour eggs over quiche, bake
    30 minute break while quiche bakes
Remove quiche when done and let rest
Slices serve!