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Ratatouille Quiche (serves 8)

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FILLING
  • 2 Corgettes
  • 1 large onion
  • 1 Aubergine
  • 1 green pepper
  • 1 yellow pepper
  • 1 red pepper
  • 6 large tomatoes
  • 2 cloves garlic
  • salt and pepper to taste
  • 4 eggs
  • 1 pint of whipping cream
  • 2 tablespoons of olive oil
    		•  PASTRY
  • 215g plain flour
  • 115g cold butter pieces
  • 1 egg yolk
  • 2-3 tablespoons iced water



    • Recipe by guest 'Michael crockett'


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    Method

    Pour olive oil into a large pan and gently heat.Add the onion and garlic until tender (do not brown.) Then add all the peppers plus the aubergine and corgettes.Cook for ten minutes then add the tomatoes season to taste and allow to simmer for a futher ten to fifteen minutes.Leave to cool.

    Beat the eggs and cream together and place the cold ratatouille into the pastry case and pour the egg and cream mixture over the top.Place in a pre heated oven (gas mark 5-6) and cook for thirty minutes or until golden brown.