Here's a recipe for the Ratatouille Quiche that Martha makes in the play:
For the Pastry:
1 1/2 cups of all-purpose flour
1 tsp salt
8 tbsp very cold butter
1/3 cup ice-cold water
Optional to add 1 tbsp dried Herbs de Provence or parsley
For the Filling:
1 Japanese style eggplant
2-3 Roma tomatoes
Olive oil as needed
Chopped rosemary, thyme, and oregano to taste
4 whole eggs 1/2 cup heavy cream Salt and pepper to taste
Make the pastry. Shred the butter with a cheese grater into the flour and salt. Blend quickly with your fingers until the mixture is crumbly and the butter is incorporated into the flour. Add the water and gently mix until the dough hold together. Flatten it out, wrap it in plastic, and let it chill in the fridge.
Roast the vegetables. Slice the eggplant, tomatoes, and zucchini into 1/4" discs. lay the slices out on a sheet pan (you may have to use two trays) and drizzle with olive oil, salt and pepper. Chop the shallots and add them to the pan. Roast at 400 degrees Fahrenheit for 25 minutes.
Make the egg filling. Whip together the eggs and cream in a bowl, season with salt and pepper, and set aside.
Assemble the quiche. Roll out the pastry dough and cover a buttered pie dish or 8" springform pan. Arrange the vegetables (cooled enough to not melt the butter in the pastry) in a layered spiral from the center of the pan. Sprinkle any loose shallots and chopped herbs over the top. Pour on the custard filling.
Bake the quiche at 350 degrees for 45-60 minutes, until there is just a slight wobble in the center. Let cool for 30 minutes or more before serving.
We hope you'll enjoy this meal while you watch Hugs and Quiches!
Watch all weekend April 24-25!
Tickets: $10-$15-$20 at https://tinyurl.com/hugsnqui