Ratatouille Cheese Pie

Submitted by: Marian Stevens	Country: Canada
Category: Home/Eggs & Cheese
Quantity: 6 servings	Preparation time: 0:20 hr. Cooking time: 0:55 hr.

Ingredients

Pastry dough
2 cups	all-purpose flour	475 mL
1/2 tsp	salt	2 mL
12 tbsp	butter, cut into chunks	175 mL
1/2 cup	water	120 mL
Filling
3 tbsp	olive oil	45 mL
1	medium-size onion, chopped	1
2 cups	sliced zucchini	475 mL
1	small eggplant, peeled and diced	1
1 tsp	dried basil	5 mL
1/2 tsp	dried oregano	2 mL
1/2 tsp	salt	2 mL
3 cups	shredded Swiss cheese	700 mL
3	medium-size tomatoes, peeled and sliced	3
3	eggs	3
3/4 cup	milk	175 mL

Directions

Pastry dough

Mix the flour, salt, and pieces of butter. With a pastry blender, cut butter into flour until fine particles are formed. Add the water and stir with a fork until dough holds together. Shape into a ball. Flatten the ball with the palm of the hand. Gather up into a ball again. Do this 3 times. Chill for a while before rolling out the dough and fitting it into the quiche pan.

Filling

In large skillet, heat oil over medium heat. Add onion, zucchini and eggplant and cook, stirring, for about 5 minutes. Stir in basil, oregano, and salt. Turn into prepared crust, sprinkle with 2 cups/500 mL of the cheese, and arrange tomato slices on top.

In a small bowl, beat eggs and milk. Pour over tomato slices; top with remaining cheese.

Bake, uncovered, in a 350°F/175°C oven for about 55 minutes or until lightly browned and a knife inserted just off center comes out clean. Let stand for 10 minutes before cutting in wedges to serve.