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Provencal Vegetable Quiche

Servings: 6

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Ingredients:

  • 2 tablespoons butter
  • 1 cup onion, finely chopped
  • 2 cloves garlic cloves, minced
  • 1 cup zucchini, sliced
  • 1 cup red bell pepper, chopped
  • 1 cup tomato, chopped
  • 1 teaspoon herbes de Provence
  • 1 pinch salt and black pepper, to taste
  • 4 eggs
  • 3/4 cup heavy cream
  • 1 cup gruyere cheese, grated
  • 1 unbaked pie shell (9 inches)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt the butter over medium heat. Add the onion, garlic, zucchini, bell pepper, and tomato, stirring until vegetables are softened (about 5 minutes). Stir in the herbes de Provence, salt, and pepper, then remove from heat and let cool.
  3. In a separate bowl, whisk together the eggs and cream.
  4. Spread the cooled vegetables evenly in your unbaked pie shell. Pour the egg mixture over the vegetables, making sure to cover them all. Sprinkle the grated gruyere cheese on top.
  5. Bake the quiche in the preheated oven for about 40 minutes, or until the center is set and the crust is golden brown. Let the quiche rest for 5 minutes before cutting into wedges. Serve warm or at room temperature.