Ratatouille Quiche

Manon Lagrève shares this recipe for quiche – one of the first savoury dishes she learned to make as a child – filled with seasonal ratatouille from her new cookery book, La Saison

INGREDIENTS

• 2 small aubergines (eggplants),
• thinly sliced
• 2 tbsp olive oil, plus extra for drizzling
• 320 g (11% oz) sheet of ready-rolled puff pastry
• 2 garlic cloves, finely chopped
• 3 tomatoes, thinly sliced
• 2 small courgettes (zucchini),
• thinly sliced
• 1 large red onion, thinly sliced
• 1 tsp herbes de Provence
• 3 large eggs
• 50 ml (1% fl oz/ 3½ tbsp) semi-skimmed (2%) milk
• 100 g (3½ oz) Parmesan, grated
• Handful of basil leaves
• Salt

METHOD

• Preheat the oven to 200°C fan (425°F/Gas 6).
• Place the aubergine slices on a baking sheet, drizzle with the olive oil and season with salt, then roast in the oven for 15 minutes.
• Without removing the paper it comes on, line a deep 20 cm (8 in) round baking tin (pan) with the puff pastry. Prick the base with a fork.
• Sprinkle the garlic over the pastry, then arrange the vegetables inside on their sides in a spiral, alternating as you go: one slice of aubergine, one slice of tomato, one slice of courgette and one slice of onion and repeat until all the vegetables have been used and two concentric circles have been made. Drizzle with olive oil and sprinkle with the herbes de Provence.
• Whisk the eggs with the milk and Parmesan, then pour the mixture over the vegetables.
• Bake in the oven for 40 minutes until golden on top, then remove from the oven and finish with the basil leaves.