Quiche is always a wonderful dinner dish. Easy to make, and a great way to enjoy fresh vegetables. I had the idea of making a quiche with provencal flavors, hence this zucchini tomato quiche. I added Provence herbs and garlic to complete the provencal style. The vegetables are deliciously seasoned and perfectly balance the quiche’s smooth custard. Enjoy!
Utensils
You will need a quiche pan. The ones with removable bottom are the easiest ones to use.
Recipe
Since this is a quiche, you will need a sugar-free store-bought pie crust, or you can make your own French quiche crust (recipe here).
Ingredients
- 1 sugar free pate brisee or pie crust
- 2 zucchini
- 10 cherry tomatoes
- 1 tsp Provence herbs
- 1 tbsp minced garlic
- 1 tbsp olive oil (to saute vegetables)
- 2 eggs
- 1 cup milk
- 1 cup light cream
- salt (as needed, for seasoning)
- pepper (as needed, for seasoning)
Servings: people
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Slice the zucchini in thin slices, and cut the tomatoes in halves. In a pan/skillet with olive oil, saute the zucchini with minced garlic for about 5 minutes on medium-high heat. Add the tomatoes. Season with Provence herbs, salt, and pepper. Saute for an additional 5 minutes. Drain to remove any excess water, and set aside.
- In a mixing bowl, mix the eggs, milk, and cream. Season with salt and pepper.
- Line your quiche pan with parchment paper. Unroll your quiche crust to fit the pan. Place the vegetables on the crust. Pour the custard over the vegetables.
- Bake for 45 minutes. Remove the quiche from the quiche pan. Enjoy warm.
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Bon Appétit!
French Mom
Summary
Recipe Name
Zucchini Tomato Quiche
Author Name
French Mom Cooking
Published On