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Provençal Quiche

Recipe for a tart made with shortcrust pastry filled with sun-kissed vegetables, a savory custard mixture, and a Provençal herb mixture added at the end of cooking.

Vegetarian Quiche Public
Course: Main course
Preparation time: 100 minutes
Cooking time: 25 minutes
Energy: 507 kcal / serving

Instructions

  • 1.   Weigh all the ingredients.
    Prepare the shortcrust pastry.
    Line the tart rings.
    Line the tart rings with the pastry.
    Bake the pastry blind at 180°C for 10 minutes.
    Set aside.
  • 2.   Peel and wash the vegetables.
    Slice the onions.
    Finely slice the peppers into strips lengthwise.
    Prepare a mixture of onions and peppers.
    Blanch the tomatoes and chop them.
    Slice the zucchinis into 2-3mm rounds.
    Sauté the zucchinis in olive oil.
  • 3.   Peel and wash the garlic.
    Remove the germ from the garlic.
    Chop the garlic.
    Remove the stems and chop the parsley.
    Chop the rosemary and thyme.
    Mix the garlic, parsley, thyme, and rosemary.
    Set aside.
  • 4.   Prepare the custard mixture.
    Strain through a fine sieve.
    Chill in the refrigerator.
  • 5.   In the pre-baked tart shell, add the mixture of onions and peppers at the bottom.
    Add the chopped tomatoes, distributing evenly.
    Arrange the zucchini rounds in a rosette pattern.
    Pour the custard mixture to the top of the pastry.
    Bake the Provençal quiche at 180°C for 20 minutes.
    Add the herb mixture, then finish cooking for 5 minutes.
  • 6.   Serve the Provençal quiche on a round platter.

Ingredients for servings

  • ¼ kg of T55 flour
  • 0.15 kg of unsalted butter
  • 1 egg yolk
  • 5 g of fine salt
  • 5 cl of water
  • 1 zucchini
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 4 onions
  • 3 pinch of fine salt
  • 3 freshly ground pepper
  • 3 cl of olive oil
  • 4 tomatoes
  • 1 garlic clove
  • ½ bunch of flat-leaf parsley
  • 1 stalk of fresh thyme
  • ½ bunch of rosemary
  • 2 eggs
  • 1 egg yolk
  • 0.1 liter of whole milk
  • 0.2 liter of heavy cream
  • 2 pinch of fine salt
  • 0.05 kg of unsalted butter
  • 0.05 kg of T55 flour

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    507 kcal
    25 %
  • Fat
    35,06 g
    50 %
  • of which saturated
    20,67 g
    103 %
  • Carbohydrates
    34,08 g
    13 %
  • of which sugar
    ?
    ?
  • Protein
    10,28 g
    21 %
  • Fibers
    4,2 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference