Hello! I hope you had a wonderful weekend! Are you ready for a vegetarian quiche that packs a whopping flavor punch? I know I was. I am not a vegetarian, but I sure do love my veggies, especially spinach. However, for this recipe I decided to go with zucchini and tomatoes. SO good! Not only do they make this dish beautiful, but they just taste so good.
It took me a couple of tries to get this recipe right. Originally I tried a milder cheese, and while the quiche still tasted good, I knew that the flavor could be bumped up a notch or two. The second time around I tried it with Parmesan cheese. That was the ticket! It provided the sharp tangy flavor the veggies needed in order to shine. It’s a match made in heaven. I decided to layer the cheese over the sauteed vegetables, rather than mix it in with the milk and egg mixture, because I wanted to make sure you get a healthy measure of cheese in every bite.
While the Parmesan cheese is definitely one of the stars of the show, the herbes de Provence play a starring role as well. I pretty much love any recipe that uses herbes de Provence. One thing I may try the next time I make this recipe is to stir the seasonings in with the sauteed vegetables before adding them to the crust. I wrote the recipe just as I made it the second time, and as it’s written, the seasonings go in with the milk and eggs. As you can see from the photo above, the seasonings tended to pool in one location that way. The quiche still tastes very good and works well as written, but maybe you can experiment with different ways of incorporating the seasonings, if you feel so inclined.