Rustic Ratatouille Quiche
2 h. 10 min.
Heat the oil in a casserole dish set over a moderate heat. Add the peppers and aubergines and fry over a gentle heat for 5 minutes, stirring often.
Add the courgettes and cook for a further 10 minutes.
Finally add the tomatoes, thyme and basil leaves. Lower the heat to a minimum and season. Cover and simmer for 45 minutes, stirring frequently.
In the meantime, beat the eggs and crème fraiche together and season well.
Line a pie dish with the pastry and prick with a fork. Preheat the oven to 170°C | 325F | gas 3.
Allow the ratatouille to cool then combine it with the cream and egg mix. Stir well.
Pour the mixture over the pastry and transfer the pie dish to the oven. Bake for 45-55 minutes until the pastry is cooked through and the filling is set and golden.