Quiche with ratatouille vegetables

Name: Quiche with ratatouille vegetables
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 250 g +something Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 125 g + something Butter; 1 Egg (Gr. M); 1 Onion; 2 Garlic cloves; 2 red peppers; 2 Courgettes (about 400 g); 1 small aubergine (approx. 300 g); 4 TABLESPOONS Olive oil; 3 TABLESPOONS Balsamic vinegar; 5 Stem/s Basil; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

The short pastry bakes in the oven on its own - only then do the paprika, aubergine and courgette cubes fill it out. This keeps the base nice and crispy

COOK TIME
50 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

250 g +something Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
125 g + something Butter
1 Egg (Gr. M)
1 Onion
2 Garlic cloves
2 red peppers
2 Courgettes (about 400 g)
1 small aubergine (approx. 300 g)
4 TABLESPOONS Olive oil
3 TABLESPOONS Balsamic vinegar
5 Stem/s Basil
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Dried peas

Directions

1
250 g flour, 1⁄2 TL salt and 125 g butter in pieces with egg and 1-2 tablespoons cold water first with the dough hooks of the mixer, then quickly knead with your hands to a smooth dough. Wrap in foil and put in a cool place for about 30 minutes.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Grease a tart mould with lifting base (26 cm Ø). Roll out the dough round (approx. 32 cm Ø) on a floured work surface. Line the mould with the dough and press down the edges. Line with baking paper and fill with dried peas. Bake blind in the oven for about 10 minutes. Remove paper and peas. Bake for 10-15 minutes until golden brown. Take out, let cool a little.
3
In the meantime peel and finely dice the onion. Peel garlic and chop finely. Clean and wash the peppers, zucchini and eggplant. Cut vegetables into small cubes.
4
Heat 2 tablespoons of oil in a large frying pan. Fry the aubergine cubes for 7-8 minutes. Fry onion and garlic for about 2 minutes. Season with salt and pepper and remove. Heat 2 tablespoons of oil in the frying fat. Fry peppers and zucchini for about 5 minutes. Deglaze with vinegar, fold in the eggplants again. Season again with salt, pepper and sugar.
5
Wash and shake the basil dry, pluck the leaves and chop them finely. Fold into the vegetables and fill everything into the tart base.