*  Exported from  MasterCook  *
 
                             Ratatouille Quiche
 
 Recipe By     :   McCall’s No Time to Cook, Meals in Minutes
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Eggs                             Theme Week
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ingredients:
    1      9            pie shell -- unbaked
    1                    egg white -- slightly beaten
      1/4  cup           salad oil
      1/2  cup           chopped green pepper
      1/2  cup           chopped onion
    1      clove         garlic -- crushed
    1      small         zucchini cut into 1/4 slices *see note 1
    1      small         eggplant cut into 1/4 slices *see note 2
      3/4  teaspoon      salt
    1      Dash          pepper
    1      large         tomato -- peeled, cut into 8
                         wedges
    1 1/2  cups          Swiss cheese grated 8 oz.
    4                    eggs
      3/4  cup           half and half
      1/8  teaspoon      ground nutmeg
    1      Dash          pepper
    1      tablespoon    parsley -- chopped
 
 *1 - 1/4 lb, scrubbed and cut crosswise into 1/4 inch thick slices
 *2 - 1/4 lb, cut into 1/4 inch slices, then into quarters
 
 Directions:
 Brush inside of pie shell with egg white; refrigerate.
 Make filling:  In hot oil in large skillet, saute, green pepper, chopped
 onion, garlic, the zucchini and eggplant, stirring frequently, until
 tender---minutes.  Sprinkle with 1/2 teaspoon salt and pepper.
 Place tomato wedges on top; simmer, covered, over how heat, 5 minutes. 
 Set aside.
 Preheat over to 375 Degree F.
 Sprinkle cheese over the bottom of the pie shell.
 In medium bowl, with wire whisk or rotary beater, beat eggs with half
 and half, 1/4 teaspoon salt, nutmeg and pepper just until combined but
 not frothy.
 Drain ratatouille:  arrange attractively over grated cheese in bottom of
 prepared pie shell.  Pour egg over the vegetables.  Bake, place on lower
 rack in oven, 35 minutes, or until custard is puffy and set in centre.
 Cool on wire rack 10 minutes before serving.  Serve warm, sprinkled with
 1 tablespoon parsley.
 
 Makes 8 servings.
 
 
 
 
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 NOTES : 
 Source:  McCall’s No Time to Cook, Meals in Minutes 
 By the Food Editors of McCall’s
 Edited by Elaine Prescott Wonsavage
 Copyright 1985
 By the McCall Publishing Company
 ISBN 0-8374-1253-6