Provencal Vegetable Tart (quiche Provençale)
This Provencal Vegetable Tart, also known as Quiche Provençale, is a delightful dish from French cuisine. It features a flaky pastry crust filled with a savory custard and an assortment of colorful vegetables, herbs, and cheese.
Ingredients
- 1 pre-made pie crust
- 1 small eggplant, thinly sliced
- 1 zucchini, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded Gruyère cheese
- 4 eggs
- 1 cup heavy cream
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the oven to 375°F (190°C).
- Place the pie crust in a tart pan and trim any excess dough.
- In a large skillet, heat the olive oil over medium heat. Sauté the eggplant, zucchini, and bell peppers until tender. Season with salt and pepper.
- In a bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper.
- Spread the sautéed vegetables evenly in the pie crust. Top with cherry tomatoes and Gruyère cheese.
- Pour the egg mixture over the vegetables and cheese.
- Bake for 40-45 minutes, or until the custard is set and the crust is golden brown.
- Sprinkle with chopped fresh basil before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 25g
- Protein
- 12g
- Fat
- 18g
Supplies
Tart pan Skillet Bowl Whisk
Tools
Oven Knife Cutting board Baking sheet
Serving suggestions
Serve the Provencal Vegetable Tart with a side salad and a glass of chilled white wine for a delightful meal.
Tips & tricks
For a gluten-free version, use a gluten-free pie crust or make a crust using almond flour and butter.
Cost
$15