Quiche Provencal
Elevate your brunch or dinner table with the rustic sophistication of Quiche Provençal, a French-inspired dish that combines a buttery, flaky homemade crust with a luscious, savory filling bursting with Mediterranean flavors. This quiche is layered with tender sautéed zucchini, red bell pepper, sweet cherry tomatoes, and aromatic garlic, all nestled in a rich custard of eggs, heavy cream, and grated Gruyère cheese. Enhanced with fresh thyme, nutmeg, and a hint of basil, every bite captures the essence of Provençal cuisine. Perfectly golden and packed with vibrant colors, this quiche is a versatile crowd-pleaser, ideal for a cozy gathering or an elegant soirée. Serve warm or at room temperature for an irresistible taste of Provence!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 115 grams unsalted butter
- 3 tablespoons cold water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 small zucchini, thinly sliced
- 0.5 large red bell pepper, diced
- 12 pieces cherry tomatoes, halved
- 2 cloves garlic, minced
- 3 large eggs
- 120 milliliters heavy cream
- 100 grams gruyère cheese, grated
- 1 teaspoon thyme leaves, fresh or dried
- 2 tablespoons basil leaves, chopped
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg, ground
Instructions
In a large bowl, combine the flour and salt. Add the cold butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Carefully press the dough into the pan and trim any excess. Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans.
Blind bake the crust in the preheated oven for 15 minutes. Remove the parchment paper and weights, then bake for another 5 minutes. Set aside to cool.
In a skillet, heat the olive oil over medium heat. Sauté the onion for 2-3 minutes until softened. Add the garlic and cook for 1 minute. Stir in the zucchini, red bell pepper, and a pinch of salt. Cook for 5-7 minutes until tender, then let cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, thyme, black pepper, and nutmeg. Stir in the grated gruyère cheese and basil.
Spread the sautéed vegetables evenly over the pre-baked crust. Arrange the cherry tomatoes, cut side up, on top of the vegetables. Pour the egg and cream mixture over the filling.
Bake the quiche in the preheated oven for 30-35 minutes, or until the center is set and the top is golden brown.
Allow the quiche to cool for 10 minutes before slicing. Garnish with extra basil leaves if desired and serve warm or at room temperature.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.0 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1250 mg | 96% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1555 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
