QUICHE PROVENCAL

Quiche Provencal image

I fashioned this recipe after trying recipe #404624. Amounts are approximate. It came together quickly and we enjoyed it very much. Have also tried this with a potato crust, see recipe #34856. Let me know what you think.

Provided by Greatfull

Time 1h5m

Yield 1 quiche, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 refrigerated pie crust
4 large eggs
1 tablespoon water
1 -1 1/2 cup whole milk
4 ounces muenster cheese, grated
12 -16 cherry tomatoes, cut in half and drained
1 cup broccoli floret, chopped in small pieces (have subbed asparagus or spinach as well)
2 garlic cloves, minced
1 1/2 teaspoons herbes de provence
salt and pepper, to taste
1 -2 tablespoon fresh parsley, chopped

Steps:

Prepare pie crust as directed. Use pastry weights or beans and bake in a 350 degree oven until golden, approx 10 minutes. Set aside to cool.
Place cheese in bottom of pie pan. Top with tomatoes, broccoli and garlic.
Whisk eggs with water until well combined. Add milk, Herbes de Provence, salt, pepper and parsley and mix well.
Pour egg mixture over vegetables and cheese.
Bake in a 350 degree oven for 30-35 minutes. Let cool at least 10 minutes before serving.

*** Explore more Quiche Provencal Recipes »

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