This recipe is "leftovers squared", since my ratatouille was basically a fridge dump. But it was delicious, and I had some left over. The friend I had eaten it with told me that her mother used to make a ratatouille quiche.
I didn't hesitate for a second. The next day, this quiche was on the table and it disappeared very quickly!
The day before, make the ratatouille
It's important to make it well before the quiche, so that it can drain as much as possible and not soak the pastry with juice.
I took what was in my fridge, so it was a slightly original ratatouille, with lots of aubergines and no courgettes. I didn't use onions either, I've been peeling kilos of onions the last few days to test recipes and I needed a break. So my quiche would actually be "spring vegetables". I apologise in advance to the dogmatic ratatouille experts.
A flavoured shortcrust pastry
I added a heaping tablespoon of thyme to the basic shortcrust recipe, to remind me of ratatouille, a teaspoon of pepper, and a tablespoon of dried lavender.
And, by accident, I used the wrong flour to spread it, and used wholemeal durum flour. It is commonly found in Morocco, also known as Finot flour. It is not semolina, it is the flour used to make semolina or couscous when it is prepared by hand. This flour mixes a little less well with the dough. When it is baked, it gives a slightly grainy surface effect, like the breads in Morocco. On the pictures you can see little dots… Sorry for those who don't know, I can't explain it better!
Finally, I replaced the water with the same amount of cooking juice from my ratatouille, filtered of course.
Quiche with spring vegetable cooked as a ratatouille
- 1 Sauteuse
- 1 Pie dish
For the ratatouille
- 6 Eggplant
- 4 Tomato
- 4 Bell pepper
- 2 Tablespoon Olive oil
- 2 cloves Garlic
- Aleppo chilli pepper
For the shortcrust pastry
- 125 gr Butter softened
- 250 gr Flour T745 or T50, "pâtissière" in Morocco
- 1 Egg only the yolk
- 5 cl Cooking juices Filtered and very cold
- 5 gr Salt
- 1 Teaspoon Pepper
- 1 Tablespoon Thyme
- 1 Tablespoon Lavender dried
- Wholemeal durum wheat flour what you need to flour the work surface and roll out the dough
For the quiche apparatus
- 4 Egg
- 20 cl Milk
- 1 pinch Salt
- 1 pinch Pepper
Vegetables in ratatouille
- Cut the aubergines and tomatoes into medium-sized cubes and the peppers into small pieces (removing the seeds).
- Peel the garlic, remove the germ and cut it into very small pieces.
- Heat the olive oil in a frying pan and heat the Aleppo pepper and garlic for one or two minutes, to release the flavours without burning the garlic.
- Add the vegetables, the remaining
ѕрісеѕand stir well.
- Brown on high heat for 5 – 10 minutes.
- Lower the heat to medium, add the glass of water and cover.
- As soon as the water is simmering, reduce the heat to low. Cook until the aubergines are tender. Normally 30 minutes because…
- …at the end of the cooking time, remove the lid and turn up the heat to reduce the sauce, about 10 minutes.
- Set aside the part of the ratatouille that you will put in the quiche, in a fine sieve over a bowl, and let it drain for a few hours in a cool place.
Making the shortcrust pastry
- At least an hour beforehand, take out the butter, cut it into small pieces and let it warm up so that it becomes soft (but not melting).
- Take a small amount of the juice from the ratatouille and strain it well. Put it back in the fridge.
- Place the butter in a bowl, add the flour, salt, pepper, thyme, lavender and egg yolk.
- Mix until all the flour is "fixed" by the butter. The dough is very crumbly. You can mix by hand, which allows you to go fast without overworking the dough, with a mixer or a food processor (with the sheet).
- Add the cold filtered juice little by little, mixing quickly just to form a homogeneous ball (mixer or food processor is more pleasant). If kneading by hand, mill the dough two or three times.
- Film and refrigerate for at least half an hour.
- Butter a pie tin and put it in the fridge at the same time.
- Once the dough has hardened, flour the work surface or a board with the durum flour and roll it out as quickly as possible, turning it over to avoid sticking.
- Take the tin out of the fridge, sprinkle some flour over it and shake off the excess.
- Beat the eggs with the milk, salt and pepper.
- Spread the ratatouille evenly over the bottom of the pan, without pressing
- Pour the quiche mixture on top.
- Bake for half an hour at 200° C.