Ratatouille Quiche


¾ quantity shortcrust pastry


  • 1 red pepper , deseeded and cut into rings
  • 1 green pepper, deseeded and cut into rings
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 2 small courgettes, sliced
  • 2 tomatoes, peeled and quartered
  • 50 g butter or margarine
  • 3 eggs
  • 300 ml milk
  • Salt and pepper
  • 50 g Cheddar cheese, grated
  • Chopped parsley to garnish

Cooking Process

1. Make the shortcrust pastry .
2. Roll out on a lightly floured board and use to line a 20 cm flan dish or ri g placed on a baking tray.
3. Cook the vegetables in the butter or margarine until soft, arrange in the pastry case .
4. Lightly beat the eggs with the milk and seasoning, pour over the vegetable and sprinkle with the Cheddar.
5. Bake in a moderately hot oven for 35-40 minutes.
6. Garnish with chopped parsley and serve hot with green beans and new potatoes.

Ratatouille Quiche
Bon Apetite!

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Ratatouille Quiche