Dublin Core

Title

Ratatouille Quiche

Subject

crescent rolls

ratatouille

eggs

milk

Swiss cheese

Description

RATATOUILLE QUICHE
(Monday, June 15)
1 can (8 ounces) refrigerated crescent rolls
3-1/2 cups Ratatouille, at room
temperature (see recipe above)
2 eggs
1 cup milk
1/2 cup shredded Swiss cheese (2 ounces)
Separate rolls in 8 triangles. Press over bot-
tom and up sides in ungreased 9-inch pie
plate to form shell. Spoon Ratatouille
evenly into shell. Beat eggs with milk; pour
over Ratatouille; sprinkle with cheese. Bake
in middle of preheated 350° oven 35 to 40
minutes or until knife inserted near center
comes out clean. Let stand 10 minutes be-
fore cutting in wedges. Makes 4 generous
servings. Per serving: 447 cal, 15 g pro, 40 g
car, 28 g fat, 149 mg chol

Back: blank

---

# Ratatouille Quiche

*Monday, June 15*

## Ingredients

- 1 can (8 ounces) refrigerated crescent rolls
- 3-1/2 cups Ratatouille, at room temperature (see recipe above)
- 2 eggs
- 1 cup milk
- 1/2 cup shredded Swiss cheese (2 ounces)

## Instructions

1. Separate rolls in 8 triangles. Press over bottom and up sides in ungreased 9-inch pie plate to form shell.
2. Spoon Ratatouille evenly into shell.
3. Beat eggs with milk; pour over Ratatouille; sprinkle with cheese.
4. Bake in middle of preheated 350° oven 35 to 40 minutes or until knife inserted near center comes out clean.
5. Let stand 10 minutes before cutting in wedges.
6. Makes 4 generous servings. Per serving: 447 cal, 15 g protein, 40 g carbohydrate, 28 g fat, 149 mg cholesterol.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

Monday, June 15

Rights

Personal/Family

Format

Clipped recipe

Identifier

RCA0006-20260609-0072

Coverage

Oregon, US