Ratatouille Quiche Recipe
Summer to Fall breakfast transitions…
This Ratatouille Quiche recipe is the perfect end of summer, fall transition breakfast dish. I am all about a quiche because it saves great and you can eat it through the weekend or week if you need something quick to grab.
Ratatouille is such a yummy dish and I love that it can be so versatile and go from a dinner dish to a breakfast one.
1 frozen pie crust – thawed
1/2 yellow squash
1/2 container of cherry heirloom tomatoes
1/2 red onion
6 large eggs
1/4 cup parmesan
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1/4 tsp dried parsley
Whipped Goat Cheese:
1 8oz package of goat cheese
zest of 1 lemon
juice of 1 lemon
6 basil leafs
pinch od salt
Step 1: Pre heat your oven to 425 degrees.
Step 2: Chop your veggies. Use half of each veggie and save the other half for another tart or a dish for later in the week. On a baking sheet lay out your veggies then drizzle them with olive oil and sprinkle with a generous pinch of salt and pepper. Bake your veggies for 20-25 minutes until golden.
Step 3: Take the veggies out and then let them cool. While the veggies cool, take your pie crust out of the fridge and pre bake the crust 5-7 minutes.
Step 4: Once you take the pie crust out, set it to the side and turn the oven temp down to 375 degrees.
Step 5: In a mixing bowl, whisk together your 6 eggs, 1/4 cup parmesan, veggies, and also your dried seasonings with a pinch more salt. Then let your eggs sit for 3 minutes.
Step 6: While the eggs sit, start on your whipped goat cheese. In a blender or food processor, blend together your ingredients, then let the mixture sit in the fridge.
Step 7: Put your egg mixture in the pie crust. Bake for 27-30 minutes until eggs cook through.
Step 8: Take your quiche out of the oven. Then let it partially cool for 5 minutes.
Step 9: Slice into like a pie and then dish it up.
Step 10: ENJOY!!