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.
Ingredients:
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice substitute Basmati
- 1 cup (8oz, 240ml) chicken stock
- 1 egg
- 1/4 cup (1oz, 30gr) shredded cheese any flavor - it helps to bind the crust
- 1 small yellow squash (courgette), 7" (17cm)
- 1 medium onion
- 2 cloves garlic
- 1/2 red bell pepper
- 1 large tomato
- 1/2 tsp thyme
- 2 tsp olive oil plus a bit for the dish
- 4oz (120gr) Brie, chevre or other semi-soft cheese
- 3oz (90gr) Prosciutto or other dry-cured ham I used 3 thin slices
- 1/2 cup Greek olives
- 3 eggs
- 1 cup (8oz, 240ml) milk
Instructions:
- The Crust:
- Cook rice in stock according to package instructions.
- When done, spread out on a plate for 5 minutes to allow to cool a bit.
- Lightly oil a 10" (25 cm) pie or quiche plate.
- Lightly whisk 1 egg.
- Add 1/4 cup shredded cheese and the cooked rice. Mix well.
- Pat into the quiche plate, working it up the sides as best you can.
- Bake in 400F (200C) oven for 8 minutes. Remove.
- The Ratatouille:
- Cut the squash in fourths the long way, then into 1/4" (.5cm) slices.
- Roughly chop the onion, pepper and tomato.
- Mince garlic.
- Roughly chop olives.
- Heat oil in large skillet. Add onion, pepper and sauté until onion is tender.
- Add garlic, squash, tomatoes and sauté until squash is tender and mixture is thick.
- Stir in olives and thyme.
- Slice Brie, 1/4" thick.
- Tear or cut Prosciutto into large pieces.
- Whisk eggs and milk together.
- To assemble:
- Lay Prosciutto on crust.
- Spread vegetables evenly over the top.
- Lay Brie on the vegetables.
- Pour the egg mixture over as evenly as you can.
- Bake for 30 minutes, until center has set.
- Remove and let rest 5 minutes. Slice and serve.
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.