Why is it that the Germans always get the brush off when it comes to food? Although it is true that a good bratwurst and weiss bier can't be beat, they do eat other foods. I'm here to break the stereo type. After all the word quiche comes from the German "kuchen" or cake. The constant battle over the Lorraine region of France has put quiche on the map both in France and Germany. The real question is not Germany verses France but good verses delicious. This quiche falls into the second category. So here's to another table battle to have with your foodie snob friends; or you could just listen to them hmm and a ww over a slice of Ratatouille Quiche. The choice is up to you....
I decided to venture out and try another quiche crust that included an egg. Having been never let down by author
Clotilde Dusoulier and her book
I decided to venture out and try another quiche crust that included an egg. She gives her version of Pâte Brisée or Shortcut pastry dough another life.
Crust by: Chocolate and Zucchini
1 1/3 cup All purpose flour
1/2 teaspoon fine sea salt
8 tablespoons (1 stick) chilled unsalted butter, diced
1 large egg, lightly beaten
Ice cold water
Interior of quiche
German Recipe book
Quiches: by Brigitta Stuber
1 chopped eggplant
3 chopped zucchini
1 chopped onion
3 chopped garlic
3 chopped bell peppers- red, yellow and orange
5 chopped medium ripe tomatoes
8 teaspoons olive oil
2 strands fresh thyme
1/4 cup fresh basil
1/4 cup grated Parmesan
1/2 cup grated gruyere cheese
3 Heaping Tablespoons sour cream
Make a Short cut pastry dough per
In a warm dutch oven pour 2 teaspoons of the olive oil then add onion and bell peppers. Salt lightly. Cook for about 5 minutes until onions are translucent. Add garlic and cook about 30 seconds. Add tomatoes, eggplant, and zucchini and cook at least 10 minutes or until they are soft.
While cooking tomatoes add basil and thyme.
Salt the vegetables
Meanwhile blend sour cream, eggs, salt and pepper until a light yellow color.
Cover partially cooked crust edges with foil. Then fill partially cooked quiche crust with ratatouille filling then pour egg mixture over ratatouille. Cover the top of the quiche with the grated parmesan and gruyere cheese.
Cook at 400 degrees F for 25 minutes or until knife comes out clean.
- Ratatouille filling can be made up to a day ahead
- Cover crust edges with foil before cooking filling to prevent burning
- How to Salt Properly- Video on seasoning with an essential ingredient
Impress your friends with a bottle of Red Rioja Crianza from Spain and keep them guessing French or German then reveal the truth: If it's good it doesn't matter.