
Ratatouille Quiche
- Simple
- 1:35 h
- 18 ingredients
Inspired by the Disney Pixar movie of the same name, we're making movie magic in the BOSH! HQ kitchen with our Ratatouille Quiche. Our plant-based take includes a flaky crust and creamy silken tofu packed with herbs and spices, and a ratatouille topping with vibrant roast veggies. Perfect for a sunny weekend brunch or dinner party it's a guaranteed showstopper that even Remy would be proud of!
Serves: 6
Ingredients
For the Pastry
- 2 tbsp plain flour
- 500g plant-based shortcrust pastry
For the Quiche Filling
- 250g silken tofu
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ¼ tsp chilli flakes
- 1 tbsp corn flour
- 3 tbsp nutritional yeast
- 1 lemon - zest and juice
- 2 thyme sprigs
- 1 sprig of rosemary
- ¼ tsp salt
- ¼ tsp pepper
For the Ratatouille Topping
- 1 aubergine
- 1 courgette
- 3 tomatoes
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 10g pine nuts - optional
- handful of chives
Before you start
Preheat oven to 180*C | 25cm tart tin
Step 1
Line the quiche base
- Lightly dust a surface with the flour and roll out the pastry to a 30cm wide circle
- Grease the dish with plant-based butter
- Press the pastry into the pie dish
- Trim and crimp the edges
- Chill in the fridge for 30 minutes
Ingredients
- 2 tbsp plain flour
- 500g plant-based shortcrust pastry
Step 2
Bake the pastry
- Line the pastry with baking parchment and fill with baking beans or rice
- Bake in the oven for 15 minutes until pale golden and set
- Remove the baking parchment and beans and return to the oven for 5 mins
Step 3
Prepare the Veg
- Pick and roughly chop the thyme and rosemary leaves
- Slice the aubergine, courgette and tomatoes into 3mm slices
Ingredients
- 2 thyme sprigs
- 1 sprig of rosemary
- 1 aubergine
- 1 courgette
- 3 tomatoes
Step 4
Make the quiche filling
- Blender the silken tofu, mustard, garlic powder, chilli flakes, cornflour, nutritional yeast, lemon zest and juice
- Blend until smooth, stir through the thyme and rosemary leaves, then taste and season with salt and pepper
Ingredients
- 250g silken tofu
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ¼ tsp chilli flakes
- 1 tbsp corn flour
- 3 tbsp nutritional yeast
- 1 lemon - zest and juice
- salt and pepper to taste
Step 5
Assemble and bake
- Spread the filling all over the base of the tart
- Arrange the vegetables on top in a concentric circles
- Drizzle with the olive oil and a pinch of salt and pepper
- Place in the oven for 25 minutes, then scatter over the pine nuts and bake for another 10 minutes
- The quiche should be set with a slight wobble
- Remove from the oven and leave to cool
- Drizzle with extra virgin olive oil and garnish with thyme leaves before slicing and serving
Ingredients
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp extra virgin olive oil
- 10g pine nuts - optional
- handful of chives