Ratatouille Quiche
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
Ingredients
For the Pastry
<item-todo-done>2 tbsp plain flour<item-todo-done><item-todo-done>500g plant-based shortcrust pastry<item-todo-done>
For the Quiche Filling
<item-todo-done>250g silken tofu<item-todo-done><item-todo-done>1 tsp Dijon mustard<item-todo-done><item-todo-done>1 tsp garlic powder<item-todo-done><item-todo-done>¼ tsp chilli flakes<item-todo-done><item-todo-done>1 tbsp corn flour<item-todo-done><item-todo-done>3 tbsp nutritional yeast<item-todo-done><item-todo-done>1 lemon - zest and juice<item-todo-done><item-todo-done>2 thyme sprigs<item-todo-done><item-todo-done>1 sprig of rosemary<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done><item-todo-done>¼ tsp pepper<item-todo-done>
For the Ratatouille Topping
<item-todo-done>1 aubergine<item-todo-done><item-todo-done>1 courgette<item-todo-done><item-todo-done>3 tomatoes<item-todo-done><item-todo-done>2 tbsp extra virgin olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>10g pine nuts - optional<item-todo-done><item-todo-done> handful of chives<item-todo-done>
Before you start
Preheat oven to 180*C | 25cm tart tin
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
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
Prepare the Veg
- Pick and roughly chop the thyme and rosemary leaves
- Slice the aubergine, courgette and tomatoes into 3mm slices
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
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