Provençal Veggie Quiche

Savory tart/quiche
Provencal Veggie Quiche (Accueil)
June 21 , 2016 / By / , , , / Post a Comment

Cet article est aussi disponible en: French

Emotions come and go. On June 10th, I unfortunately lost my mom. And 2 days later my son graduated from college. A few days after, I was on the plane for France to be at my mom’s funeral.  I went from sad, to happy, to sad again and as I’m still in France, we are slowly trying to get back to happy. My strength in that endeavor is that I’m a naturally joyful person and joy can be contagious. But at times,  it’s hard when you know that you will not see a person that you have loved so much anymore.

Provencal Veggie Quiche slice on plate

As I’m going through my mom’s belongings, I’m reminded of her love for us and that my love for food comes from her. I remember seeing her in the kitchen, on Sundays, cooking up a storm for our Sunday lunches. She introduced us to Michelin star restaurants when we were little and taught us to use our meal as a medium to come together and be a family.

I love quiches, especially in summer because you eat more veggies without even thinking about it. Just complement it with a green salad and you’re in business! This quiche has the same base as the Summer Tomato Tuna Tarte: crust, Dijon mustard, cheese and heavy whipping cream. What varies are the veggies and the extra goat cheese. It’s as simple to make with only one extra step which is to cook the onions and the red bell peppers. And remember that you can eat it warm or cold and that it makes a great lunch too! Enjoy!

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Provencal Veggie Quiche Yum
Provencal Veggie Quiche slice
Prep Time 30 minutes
Cook Time 30 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Provencal Veggie Quiche slice
  1. Preheat oven to 400 ° F. Roll your crust onto a pie dish. I used an 11" Ikea pie mold.
  2. Spread a thin layer of the mustard on the crust. It may seem that there's not enough mustard, but if you add more, all you will taste is the mustard.Add the cream and tilt your dish to ensure the crust is evenly covered. Finally sprinkle your shredded cheese. Set aside.
  3. In a large skillet, heat oil over medium-high heat. Add the onions and the bell peppers and cook for about 10 minutes until almost caramelized. Spread them evenly onto the crust. Then alternate rows of zucchinis and tomatoes.
  4. Sprinkle with the goat cheese and the herbs. Bake for about 30mns until the cream is set and no longer watery. Enjoy with a green salad.
Recipe Notes

This quiche is as delicious warm or cold 🙂

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Organization is key in the kitchen. If you have everything measured, prepped and sorted before hand, executing your recipe will be pure bliss.

A food scale is more precise and very useful to calculate calories in a recipe if you're watching your waistline.

Clean up as you go. You'll be much happier after all that hard work!

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