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.
This recipe is featured in our holiday morning breakfast recipes lineup. Check them out!
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.
Enjoy!
Quiche Provencal
Ingredients
Crust
- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 7 tablespoons unsalted butter Cut into cubes. Keep refrigerated until ready to use. The butter needs to be very cold.
- 5 tablespoons cold water ice water or cold water from the refrigerator
Quiche
- 1 tbsp. olive oil
- ½ medium onion, chopped about 1/2 cup
- 1 tsp. minced garlic
- ½ medium zucchini, sliced about 1 cup
- 1½ cup grape or cherry tomatoes cut in half
- 1½ tsp. herbes de Provence
- 1½ cup shredded Parmesan cheese 6 oz.
- 4 large eggs
- 1¼ cup milk
- ½ tsp. salt
- ¼ tsp. pepper
Instructions
Crust
- In a large bowl, combine the flour and salt.1¼ cups all-purpose flour, ¼ teaspoon salt
- Sprinkle the butter over the top and use a pastry cutter or two forks to incorporate the butter. The mixture should resemble a course meal.7 tablespoons unsalted butter
- Sprinkle water over the top and continue blending until mixture holds together. Add more water if necessary.5 tablespoons cold water
- Place the dough into a zip lock food storage bag and flatten into a disc shape. Refrigerate for at least 30 minutes or overnight.
- Place the chilled dough on a lightly floured surface and dust with flour.
- Use a rolling pin to roll the dough into a 12-inch diameter circle.
- Transfer the dough to a 9-inch diameter tart pan with a removable bottom and gently press the dough into the bottom and up the sides of the pan, leaving a ½ inch overhang.
- Fold the overhanging dough in against the sides of the pan to form a sturdy side. Cover with aluminum foil and freeze for 30 minutes or overnight.
- Preheat oven to 375 F (190 C).
- Prick the dough in the bottom of the tart pan with a fork in an even pattern. Cut a piece of parchment paper to fit inside of the tart pan and cover with pie weights or dried beans.
- Bake until the dough is set and begins to brown, about 15 to 20 minutes. Remove from oven, Carefully remove pie weight (it will be very hot), and set aside to cool. If using dried beans instead of a pie weight, save these beans to use as pie weights again the next time you make quiche.
Filling
- Lower oven temperature to 350 F (177 C).
- Heat oil in a large skillet over medium heat. Cook onion in oil until tender but not brown, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds. Set some of the zucchini and tomatoes aside to garnish the top of quiche, then stir the remaining zucchini and tomatoes into the onion and garlic mixture. Cook uncovered an additional 8-10 minutes, stirring frequently. Drain well. Sprinkle herbes de Provence over the top of the mixture.1 tbsp. olive oil, ½ medium onion, chopped, 1 tsp. minced garlic, ½ medium zucchini, sliced, 1½ cup grape or cherry tomatoes, 1½ tsp. herbes de Provence
- Line a baking sheet with aluminum foil and place your baked crust on top. Line the bottom of the crust with the sauteed vegetable mixture. Top with a layer of Parmesan cheese.1½ cup shredded Parmesan cheese
- Whisk eggs and milk together with salt and pepper. Pour over the cheese and vegetable mixture. Garnish with remaining zucchini and tomatoes. If the top of your crust is already brown, cover the top with aluminum foil to keep it from browning further. Bake for 35-40 minutes.4 large eggs, 1¼ cup milk, ½ tsp. salt, ¼ tsp. pepper
Nutrition
It seems like I’m always in the mood for quiche, especially with lots of yummy veggies!
Yes indeed. Me too! I love that a quiche is appropriate any time of day.