The thing that I love the most about summer is the ability to get all of the ingredients for Ratatouille. It is one of my two favorite dishes to eat. I make a big batch and then use it in other dishes. Today, I used it in my quiche. The most common recipe I use for my ratatouille is very wet, as I like to use it for a pasta sauce, so I have to remove as much moisture as I can before using it in the quiche. It has been quite a journey to find the best material to use to do that. Today, I tried a linen napkin, with pretty good results. But the weave might be just a bit tight, so the experimentation continues.
Ratatouille Quiche with Goat Cheese
2 cups Ratatouille
1 cup goat cheese crumbles
8 basil leaves, chiffonade
8 large eggs
2 cups milk (I used 2%)
salt & pepper
1 1/2 cups Swiss cheese, shredded
Directions:
1) Preheat oven to 375 F. Using cheese cloth or a linen towel, squeeze as much moisture as possible from the ratatouille. Place ratatouille in a prepared casserole dish.
2) Sprinkle vegetables with goat cheese crumble. Chiffonade the basil and sprinkle over the vegetables and goat cheese.
3) In a large bowl, mix together the eggs, milk and salt & pepper until well mixed. Pour over the vegetables. Sprinkle with Swiss cheese.
4) Bake for 40 minutes or until center is set. Allow to sit for 5 minutes before serving.
Note: the recipe for my ratatouille is linked above.
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