Ingredients for Quiche Provencal
- Refrigerated Pie Crust
- 4 large eggs
- 2 tablespoons water
- Whole Milk
- Muenster Cheese
- Cherry Tomatoes
- Broccoli Floret
- Garlic Cloves
- 1 teaspoon Herbes de Provence
- Salt And Pepper
- Fresh Parsley
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How to Make Quiche Provencal
- Preheat oven to 350°F (175°C). Prepare your favorite pie crust (9-inch) according to package directions or your own recipe. You can also try a potato crust recipe (#34856).
- Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, until lightly golden.
- Remove the weights and parchment paper. Let the crust cool slightly.
- Spread 1 cup of shredded Gruyère cheese evenly over the bottom of the pre-baked crust.
- Arrange 1 cup of halved cherry or grape tomatoes, 1 cup of small broccoli florets, and 2 cloves of minced garlic over the cheese.
- In a large bowl, whisk together 4 large eggs and 2 tablespoons of water until light and frothy.
- Stir in 1 cup of heavy cream or whole milk, 1 teaspoon of Herbes de Provence, ½ teaspoon of salt, ¼ teaspoon of black pepper, and 2 tablespoons of chopped fresh parsley.
- Gently pour the egg mixture over the vegetables and cheese in the crust.
- Bake for 30-35 minutes, or until the quiche is set and the crust is golden brown. The center should be just slightly jiggly.
- Let the quiche cool for at least 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
26g
Fat
57g
Carbs
7g
