Quiche Provencal

Name: Quiche Provencal
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 quiche, 4-6 serving(s)
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

(1)

Recipe by Greatfull

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.

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READY IN: 1hr 5mins

SERVES: 4-6

YIELD: 1 quiche

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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Quiche Provencal

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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