Inspired by the sun-drenched flavors of southern France, this Vegetable & Herb Quiche from Provence brings together tender vegetables, aromatic herbs, and creamy eggs in a flaky pastry crust. With a colorful medley of zucchini, red pepper, and tomato enhanced by Herbes de Provence and melted cheese, this dish is a rustic yet refined option for brunch, lunch, or a light dinner.

Why You’ll Love This Recipe

This quiche celebrates the essence of Provençal cuisine—simple, seasonal, and full of flavor. The sautéed vegetables provide a soft, savory base, while the egg custard is light and herby, gently binding everything together. It’s vegetarian, versatile, and ideal for make-ahead meals or elegant gatherings. Plus, it’s just as good at room temperature as it is warm.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

9-inch pastry crust
zucchini, sliced thin
red bell pepper, diced
tomato, sliced
eggs
milk
grated Comté or Swiss cheese
Herbes de Provence
salt and pepper

Directions

Preheat oven: Set your oven to 375°F (190°C). Place the pastry crust into a tart or pie dish if not already prepped.
Sauté vegetables: In a skillet over medium heat, lightly sauté the sliced zucchini and diced red bell pepper until just softened, about 4–5 minutes. Set aside to cool slightly.
Make the custard: In a medium bowl, beat the eggs with the milk. Stir in Herbes de Provence, salt, and pepper.
Assemble the quiche: Evenly distribute the sautéed zucchini and peppers in the crust. Lay the tomato slices over the top. Pour the egg mixture evenly over the vegetables.
Add cheese: Sprinkle the grated Comté or Swiss cheese over the top.
Bake: Place in the preheated oven and bake for 40–45 minutes, or until the quiche is set and the top is golden brown.
Cool and serve: Allow the quiche to rest for 10 minutes before slicing. Serve warm or at room temperature.

Servings and timing

Servings: 6–8 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: Approximately 280 kcal per slice

Variations

Add onions: Sauté thinly sliced onions along with the zucchini for added sweetness.
Include goat cheese: Crumble goat cheese on top for a tangy finish.
Make it crustless: Bake the filling in a greased dish for a gluten-free, lower-carb version.
Try different herbs: Swap Herbes de Provence with fresh thyme, basil, or oregano.
Use other veggies: Add eggplant, mushrooms, or asparagus depending on what’s in season.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap slices or the entire quiche tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave slices briefly until warmed through.

FAQs

Can I use other types of cheese?

Yes, Gruyère, Emmental, or even mozzarella can be substituted for Comté or Swiss.

Should I blind bake the crust?

It’s not required here, but blind baking for 10 minutes can help prevent a soggy bottom.

Can I make this quiche dairy-free?

Yes, use a plant-based milk and a dairy-free cheese alternative.

Can I use dried herbs instead of Herbes de Provence?

Yes, use a blend of thyme, rosemary, oregano, and basil if you don’t have a pre-made mix.

Do I need to peel the zucchini?

No, the skin is tender and edible—simply slice thin for even cooking.

Can I use cherry tomatoes?

Yes, halved cherry tomatoes make a great alternative and add visual appeal.

What’s the best way to serve this quiche?

Serve with a simple green salad and a drizzle of olive oil for a complete Provençal-style meal.

Is this recipe gluten-free?

Not with a standard crust, but you can use a gluten-free pastry or make it crustless.

Can I prep this ahead of time?

Yes, assemble the quiche, refrigerate it unbaked, and bake it fresh when needed.

How do I know when the quiche is done?

The center should be firm and a knife inserted should come out clean with no liquid.

Conclusion

Vegetable & Herb Quiche from Provence is a beautiful celebration of Mediterranean flavors and fresh produce. With its tender vegetables, creamy filling, and fragrant herbs, it makes a satisfying and versatile meal that’s equally welcome at a garden brunch or a cozy dinner table. Prepare it in advance or enjoy it fresh from the oven—either way, it’s sure to impress.

Vegetable & Herb Quiche from Provence

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A rustic and aromatic quiche inspired by the flavors of Provence—filled with tender zucchini, sweet bell pepper, ripe tomato, and fragrant Herbes de Provence in a creamy custard, all baked in a flaky pastry crust.

Author: Asma
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Brunch
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C).
In a skillet, sauté zucchini and red bell pepper until just soft. Set aside to cool slightly.
In a bowl, beat the eggs with milk, Herbes de Provence, salt, and pepper.
Arrange the sautéed vegetables and tomato slices evenly in the pastry crust.
Pour the egg mixture over the vegetables and top with grated cheese.
Bake for 40–45 minutes, or until the quiche is set and golden brown on top.
Let cool slightly before slicing and serving.

Notes

Use firm, ripe tomatoes to avoid excess moisture.
Blind-bake the crust for 10 minutes for a crisper base.
Substitute other vegetables like eggplant or mushrooms if desired.
Pairs well with a light salad or chilled white wine.

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 4g
Sodium: 330mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 11g
Cholesterol: 130mg