This delicious, savory tart is a good way to use up leftover ratatouille.
Provided by SJDOYLE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the zucchini, tomatoes, and herbes de Provence, and cook 3 minutes more; season the mixture with salt and pepper to taste. Turn the heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
- Spread the vegetable mixture into the pie shell over the shredded cheese, and flatten the top. Whisk together the eggs and milk, and pour over the vegetable mixture.
- Bake in the preheated oven until the custard has set, about 20 minutes.
Nutrition Facts : Calories 269.8 calories, Carbohydrate 23.8 g, Cholesterol 71.1 mg, Fat 16.3 g, Fiber 3.6 g, Protein 8.7 g, SaturatedFat 5 g, Sodium 212.8 mg, Sugar 6.1 g
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