This recipe is a little time-consuming because it has several parts to it, but none of them are difficult and you'll end up with 2 quiches so it's worth the work. (Might not be worth it for only one, but definitely worth it for 2.) If you don't eat pie crust, you can skip it, just make sure you put a circle of buttered wax paper on the bottom of the pan or you won't be able to get the quiche out. (Or if it sticks, you could just eat it directly from the pan, I'm not judging...)
Part One is the crust. Do this first because it can chill in the fridge while you do the rest, it'll be flakier if it's very cold when you roll it out.
Basic pie crust:
1+1/4 cups flour
1/2 cup butter
1/4 tsp salt
quarter cup very cold water
2 8-inch pie pans
Start by mixing the flour and salt, then use your hands to rub in the butter until the mixture is coarse and crumbly. Add the water slowly until the dough just comes together. You don't want to over-mix it, the more you knead the dough the more the gluten in the flour will develop and you'll basically have bland bread instead of pie crust.
This recipe has no sugar in it, since it's a savory quiche.
Wrap the ball of dough tightly in plastic and put it in the fridge while you do everything else.
Part Two: Ratatouille filling
1 yellow onion
1 bell pepper
2 medium zucchini
lots of olive oil
4 cloves garlic, chopped or crushed
fresh herbs, whatever you have - thyme, basil, rosemary are all good. Probably not mint, that would be weird, but oregano is good, parsley... whatever you have around
Salt and pepper to taste
1/2 cup of red wine
This part takes the most time. You're basically doing all the pre-cooking that you would do for ratatouille, which means cooking everything separately so that all the vegetables are lightly cooked and nothing turns into mush. Add more olive oil as needed as you cook each different vegetable.
Peel the eggplant. Cut all the vegetables into bite-size chunks, keeping them separate. Toss the eggplant with salt and put in a strainer over a bowl and let sit while you cook everything else.
Saute the onion in olive oil until soft, then add the bell peppers and saute until they are soft and lightly browned. Remove from the pan and put in a bowl.
Then saute the zucchini until soft and lightly browned, add to the bowl with the onions and peppers.
Rinse the eggplant and squeeze out as much water as you can, then saute in the same pan until soft and starting to brown. You'll probably have a glaze building up in the pan, as long as it's not burned that's what you want.
When the eggplant is done, add it to the bowl with the other veggies and pour the red wine into the pan to deglaze. Add the garlic, tomatoes, and fresh herbs. Cook until half of the liquid is boiled off, then pour over the vegetables and mix well. Add salt and pepper to taste.
Part Three: back to the pie crust. Preheat the oven to 400 F. Take the pie crust ball out of the fridge and cut in half. Roll out each half to fit an 8-inch pie pan. The easiest way to get the crust into the pan is to roll it out on a sheet of plastic wrap and then put the pie pan upside-down on the rolled-out crust and flip both over together. Don't worry if the crust isn't perfect, it'll be covered with quiche anyway. Make sure the crust extends slightly above the edges of the pan on all sides, though, because it will shrink as it cooks.
Poke the crusts all over with a fork and bake at 400 F for 4-5 minutes until lightly brown. Remove from the oven and let cool slightly. Lower the oven temp to 350 F.
Almost there! This is the final step!
half cup of cream
goat cheese crumbles
Beat 6 eggs in a bowl with half a cup of cream and half a cup of water. Divide the vegetable mix between the two pie crusts (the filling can be piled up a bit, but you may still have extra). Sprinkle the top of each with goat cheese crumbles, then pour the eggs over the whole thing, dividing the egg mixture between the 2 pies.
Bake at 350 F. for 30-45 minutes, or until the center is set. Let cool on a rack before refrigerating.