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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.

Ingredients

Units Scale
  • 1 9-inch pastry crust
  • 1 zucchini, sliced thin
  • 1/2 red bell pepper, diced
  • 1 tomato, sliced
  • 3 eggs
  • 1 cup milk
  • 1/2 cup grated Comté or Swiss cheese
  • 1 tsp Herbes de Provence
  • Salt and pepper

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, sauté zucchini and red bell pepper until just soft. Set aside to cool slightly.
  3. In a bowl, beat the eggs with milk, Herbes de Provence, salt, and pepper.
  4. Arrange the sautéed vegetables and tomato slices evenly in the pastry crust.
  5. Pour the egg mixture over the vegetables and top with grated cheese.
  6. Bake for 40–45 minutes, or until the quiche is set and golden brown on top.
  7. 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

Find it online: https://yumfoodusa.com/vegetable-herb-quiche-from-provence/