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Ratatouille Quiche
Recipe By : McCall's No Time to Cook, Meals in Minutes
Serving Size : 8 Preparation Time :0:00
Categories : Eggs Theme Week
Vegetables
Amount Measure Ingredient -- Preparation Method
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Ingredients:
1 9" pie shell -- unbaked
1 egg white -- slightly beaten
1/4 cup salad oil
1/2 cup chopped green pepper
1/2 cup chopped onion
1 clove garlic -- crushed
1 small zucchini cut into 1/4" slices *see note 1
1 small eggplant cut into 1/4" slices *see note 2
3/4 teaspoon salt
1 Dash pepper
1 large tomato -- peeled, cut into 8
wedges
1 1/2 cups Swiss cheese grated 8 oz.
4 eggs
3/4 cup half and half
1/8 teaspoon ground nutmeg
1 Dash pepper
1 tablespoon parsley -- chopped
*1 - 1/4 lb, scrubbed and cut crosswise into 1/4 inch thick slices
*2 - 1/4 lb, cut into 1/4 inch slices, then into quarters
Directions:
Brush inside of pie shell with egg white; refrigerate.
Make filling: In hot oil in large skillet, saute, green pepper, chopped
onion, garlic, the zucchini and eggplant, stirring frequently, until
tender---minutes. Sprinkle with 1/2 teaspoon salt and pepper.
Place tomato wedges on top; simmer, covered, over how heat, 5 minutes.
Set aside.
Preheat over to 375 Degree F.
Sprinkle cheese over the bottom of the pie shell.
In medium bowl, with wire whisk or rotary beater, beat eggs with half
and half, 1/4 teaspoon salt, nutmeg and pepper just until combined but
not frothy.
Drain ratatouille: arrange attractively over grated cheese in bottom of
prepared pie shell. Pour egg over the vegetables. Bake, place on lower
rack in oven, 35 minutes, or until custard is puffy and set in centre.
Cool on wire rack 10 minutes before serving. Serve warm, sprinkled with
1 tablespoon parsley.
Makes 8 servings.
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NOTES :
Source: McCall's No Time to Cook, Meals in Minutes
By the Food Editors of McCall's
Edited by Elaine Prescott Wonsavage
Copyright 1985
By the McCall Publishing Company
ISBN 0-8374-1253-6
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