Ingredients
-
For the Crust:
-
1 1/2 cups almond flour (gluten-free)
-
1/4 cup ground flaxseed
-
2 tablespoons nutritional yeast
-
1/4 teaspoon salt
-
2 tablespoons water
-
2 tablespoons olive oil
-
For the Filling:
-
1 small eggplant, diced
-
1 small zucchini, diced
-
1 small yellow squash, diced
-
1 red bell pepper, diced
-
1 yellow bell pepper, diced
-
1 onion, diced
-
3 cloves garlic, minced
-
1 can (14 oz) diced tomatoes (fire-roasted if available)
-
1 tablespoon olive oil
-
1 teaspoon dried thyme
-
1/2 teaspoon dried basil
-
1 Salt and black pepper to taste
-
1 Fresh basil leaves for garnish
Directions
Garnish your French-Style Ratatouille Breakfast Quiche with fresh basil leaves, slice it into wedges, and savor the flavors of France in each bite.
Feel free to customize this quiche with your favorite herbs or spices for added flavor. It can be enjoyed hot or at room temperature, making it a versatile breakfast option.
Steps
|
1
Done
|
For the Crust: |
|
2
Done
|
Preheat your oven to 350°F (175°C). |
|
3
Done
|
In a mixing bowl, combine almond flour, ground flaxseed, nutritional yeast, and salt. |
|
4
Done
|
Add water and olive oil to the dry ingredients and mix until a dough forms. |
|
5
Done
|
Press the dough into the bottom of a greased tart or quiche pan to create the crust. Use a fork to prick the crust's surface. |
|
6
Done
|
Bake the crust in the preheated oven for 10-12 minutes or until it starts to turn golden brown. Remove from the oven and set aside. |
|
7
Done
|
For the Filling: |
|
8
Done
|
In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened. |
|
9
Done
|
Add the minced garlic and cook for another minute until fragrant. |
|
10
Done
|
Stir in the diced eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper. Sauté for 5-7 minutes until the vegetables start to soften. |
|
11
Done
|
Add the can of diced tomatoes (with their juices), dried thyme, dried basil, salt, and black pepper to the skillet. Mix well and simmer for an additional 5-7 minutes, allowing the flavors to meld and the mixture to thicken. |
|
12
Done
|
Pour the ratatouille mixture into the prepared crust. |
|
13
Done
|
Bake the quiche in the preheated oven for 25-30 minutes or until the filling is set and the edges turn golden brown. |
