Recette: Appétissant Quiche provencale

Quiche provencale. Flavorful quiche featuring zucchini, tomatoes, Parmesan cheese and herbes de Provence. This beautiful quiche is both nutritious and delicious! This quiche provençal is one of my favorite variations on quiche.

The flavors are earthy and wonderful for dinner or for breakfast. Made with Parmesan, a mélange of veggies and fresh asparagus, this Provençal Quiche is a delicious way to please the brunch-time crowd. Place cheese in bottom of pie pan. You can have Quiche provencale using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Quiche provencale

1. You need 1 of fond de pate brisee.
2. You need 5 of oeufs.
3. You need 1 of boite de thon.
4. It's 2 of tomates.
5. It's 100 ml of lait.
6. It's of creme liquide.
7. Prepare of sel et poivre.

Top with tomatoes, broccoli and garlic. Whisk eggs with water until well combined. Add milk, Herbes de Provence, salt, pepper and parsley and mix well. Quiche Provençale This variety of the French quiche is suitable for vegetarians, as it utilizes a variety of fresh vegetables such as zucchini, tomatoes, onions, or bell peppers.

Quiche provencale instructions

1. Egoutter le thon et émietter le..
2. Couper les tomates en petits morceaux.
3. Ajouter dans un saladier le thon, tomates, oeufs, crème lait sel et poivre et mélanger.
4. Verser le tout sur le fond de tarte étalé et faire cuire 150 degrés pendant 20-30 minutes..
5. On peut aussi mettre des olives, de la mozzarella, des courgettes coupées en petites rondelles et cuites, des herbes de provence.....

The choice of vegetables is left to the cooks, but tomatoes are usually a staple of quiche Provençale. Assemble the quiche- layer the olive paste at the bottom of the prebaked pie shell, then pour in the filling, scatter the cheese and arrange the tomato slices ("tastefully", Julia instructs. Pour egg mixture into hot, baked pastry shell. Scatter the roasted vegetables over the base of the pre-baked mould, then sprinkle with the feta. Place the filled quiche base onto a baking tray and pour in the filling mixture to the rim - making sure that it doesn't overflow - then season with cracked pepper.