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Ratatouille Quiches

Ratatouille Quiches

Filled with healthy vegetables and fresh herbs, Ratatouille Quiches make a delicious addition to a spring or summer teatime menu. Ratatouille Quiches pictured with Tarragon Chicken Salad Sandwiches and Olive Tapenade Canapés

Ratatouille Quiches
Serves: 8
  • 1 (4-ounce) package goat cheese, softened
  • ½ (8-ounce) package cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon fresh lemon zest
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 teaspoon finely chopped fresh chives
  • Quiche Crusts (recipe follows)
  • Ratatouille (recipe follows)
  • Garnish: fresh basil leaves
  1. Preheat oven to 350°.
  2. In a medium bowl, beat together cheeses, butter, cream, flour, lemon zest and juice, and salt with a mixer at medium speed until combined. Add eggs, one at a time, beating well after each addition. Add chives, beating until incorporated. Divide mixture among prepared Quiche Crusts, spreading evenly. Place quiches on a rimmed baking sheet.
  3. Bake until filling is set, 15 to 20 minutes. (The surface will puff, crack, and then deflate.) Let quiches cool slightly before carefully removing from tartlet pans.
  4. Divide Ratatouille among quiches, spreading to cover filling.
  5. Garnish with basil, if desired.

Quiche Crusts
Serves: 8
  • 2 cups all-purpose flour
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 teaspoons salt
  • 2 large eggs
  1. Lightly spray 8 (3½-inch-diameter) deep removable-bottom tartlet pans with cooking spray.
  2. In the work bowl of a food processor, pulse together flour, cream cheese, butter, and salt until mixture resembles crumbs. Add eggs, and process until dough forms a ball.
  3. Turn out dough onto a lightly floured surface, and divide in half. Shape each half into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours or overnight.
  4. Turn out half of dough onto a lightly floured surface. Using a rolling pin and working quickly, roll dough into a 10-inch circle. Using a 4½-inch round cutter, cut 4 rounds from dough. Press rounds into 4 prepared tartlet pans, trimming excess as necessary. Repeat with remaining dough and prepared tartlet pans. Refrigerate for at least 30 minutes.

Serves: 2 cups
  • 2 tablespoons olive oil
  • 1 cup chopped eggplant
  • 1 cup chopped zucchini
  • ¼ cup chopped yellow bell pepper
  • ¼ cup chopped red bell pepper
  • 2 tablespoons chopped shallot
  • ½ cup chopped yellow grape tomatoes
  • ½ cup chopped red tomatoes
  • ¼ cup water
  • 2 tablespoons finely chopped fresh basil
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped garlic
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  1. In a medium sauté pan, heat oil over medium-high heat until it shimmers. Add eggplant, zucchini, bell peppers, and shallot. Reduce heat to medium; cook, stirring frequently, until vegetables begin to soften. Add tomatoes, ¼ cup water, basil, parsley, vinegar, thyme, garlic, salt, and pepper. Reduce heat to medium-low heat; cover and cook, stirring occasionally, until vegetables are softened and tender. Let cool completely.
MAKE-AHEAD TIP: Ratatouille can be made a day in advance and stored in an airtight container in the refrigerator. Let come to room temperature before using.


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