“Ratatouille” Quiche

Whole Ratatouille Quiche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

It’s not actually made with Ratatouille, just some of the ingredients. And I liked the name.
This is listed for 2 servings but we normally have a bit left for lunch the next day.


  • 2/3 cup (4.4oz, 125gr) quick-cooking brown or regular Basmati rice
  • 1 1/3 cup (11oz, 330ml) chicken broth
  • 1 egg
  • 1/4 cup (1oz, 30gr) shredded cheese any flavor – it helps to bind the crust
  • 1 small yellow squash (courgette), 7″ (17cm), 7oz, 200gr
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 1 large tomato, chopped
  • 1/2 tsp thyme
  • 2 tsp olive oil plus a bit for the dish
  • 4oz (125gr) Brie, chevre or other semi-soft cheese, sliced 1/4″ thick
  • 3oz (90gr) Prosciutto or other dry-cured ham I used 3 thin slices, roughly chopped
  • 1/2 cup Greek olives, chopped
  • 3 eggs
  • 1 cup (8oz, 240ml) milk


  • The Crust:
  • Cook rice in broth according to package instructions.
  • When done, spread out on a plate for 5 minutes to allow to cool a bit.
  • Lightly oil a 10″ (25 cm) pie or quiche plate.
  • Lightly whisk 1 egg.
  • Add 1/4 cup shredded cheese and the cooked rice. Mix well.
  • Pat into the quiche plate, working it up the sides as best you can.
  • Bake in 400F (200C) oven for 8 minutes.
  • Remove.
  • The Ratatouille:
  • Cut the squash in fourths the long way, then into 1/4″ (.5cm) slices.
  • Heat oil in large skillet.
  • Add onion, pepper, and sauté until onion is tender.
  • Add garlic, squash, tomatoes, and sauté until squash is tender and mixture is thick.
  • Stir in olives and thyme.
  • Whisk eggs and milk together.
  • To assemble:
  • Lay Prosciutto on crust.
  • Spread vegetables evenly over the top.
  • Lay Brie on the vegetables.
  • Pour the egg mixture over as evenly as you can.
  • Bake for 30 minutes, until center has set.
  • Remove and let rest 5 minutes.
  • Slice and serve.


When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling. The dish can get very full.


Share via
Copy link