Ratatouille Quiche

Ratatouille Quiche

This one genuinely surprised us the first time we made it. Ratatouille and quiche felt like two separate worlds, but bring them together and something magic happens. You get all those gorgeous roasted Mediterranean vegetables, that silky savoury filling, and a proper buttery shortcrust pastry holding it all together. It looks seriously impressive on the table too, which never hurts. If you're cooking for friends this weekend, this is the one to reach for.

Cook: 95 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • 23cm pie dish greased with plant-based butter
  • Blender
  • Rolling pin
  • Baking parchment & baking beans or rice
  • Pastry chilled in fridge for 30 minutes

Ingredients

  • 2 tbsp plain flour
  • 500g plant-based shortcrust pastry
  • 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
  • 1 aubergine
  • 1 courgette
  • 3 tomatoes
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 10g pine nuts - optional
  • handful of chives

Method

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
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
3

Prepare the Veg

  • Pick and roughly chop the thyme and rosemary leaves
  • Slice the aubergine, courgette and tomatoes into 3mm slices
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
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

Tips & Variations

  • Get ahead with the veg: We find it really helps to roast the ratatouille vegetables the night before. They actually taste even better the next day once the flavours have had time to settle, and it makes assembly feel really easy.
  • Season generously: Don't be shy with salt, pepper, and fresh herbs in the filling. Aubergine and courgette can go a bit bland if you hold back, so trust your instincts and taste as you go.
  • Rest before slicing: Give the quiche at least 10 minutes to rest after it comes out of the oven. It firms up beautifully and you'll get much cleaner slices, which honestly makes it look even better.

Why This Works

The trick here is blind baking the pastry first so you get a crisp base rather than a soggy bottom. Nobody wants a soggy bottom. The ratatouille filling brings so much natural flavour and moisture that the pastry needs that head start to hold up properly, and it really pays off when you get that golden, flaky bite with every slice.