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!
You will need a quiche pan. The ones with removable bottom are the easiest ones to use.
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).
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.