RatatouilleQuiche-3-min.jpg

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