Quiche Provençale
Serves: 8
Preparation time: 60 min.
Also called Tarte Provençale, a great idea for a lovely brunch or lunch prepared at a moment's notice. A shortcrust pastry filled with eggplant, tomato, zucchini, red and green peppers, potatoes, onions and Gruyère cheese. But you can use other vegetable combinations. See what you can find in the green market or in your fridge. A tossed green salad, a crusty country bread and a dry white wine are a great match.
Ingredients:
- 1 shortcrust pastry (savory) for a 25 cm (10 inch) pastry tin
- 1 small fennel (about 1 cup), cut into 2 cm (1 inch) dices
- 1 small eggplant (about 1 cup), cut into 2 cm (1 inch) dices
- 1 medium zucchini (about 1 cup), cut into 2 cm (1 inch) dices
- 1/2 green pepper, cut into 2 cm (1 inch) dices
- 1/2 red pepper, cut into 2 cm (1 inch) dices
- red potatoes, about 300 gr (1 1/4 cup), diced into 2 cm (1 inch) cubes
- 225 gr (1 cup) onions, finely chopped
- 2 garlic cloves thinly sliced
- salt and freshly ground pepper
- 4 tbsp extra virgin olive oil
- 5 eggs
- 6 tbsp crème fraîche
- 3 medium tomatoes, sliced in rounds
- 60 gr (1/4 cup) flat-leafed (Italian) parsley, chopped
- 60 gr (1/4 cup) basil leaves, chopped
- 125 gr (1/2 cup) Gruyère cheese or any sharp Swiss cheese, grated
Preparation:
To make your own savory shortcrust pastry, click here for the recipe. Do not blind bake the shortcrust pastry - we bake it together with the filling. You can also use ready made short crust pastry.
Preheat the oven 200°C (400°F). Place fennel, eggplant, zucchini, red and/or green peppers, potatoes, onion and garlic in a bowl. Add the 4 tbsp. olive oil and mix it well to coat all vegetables. Spread them on a baking sheet without crowding. Sprinkle with salt and pepper. Roast them for about 15 minutes, turning them once in a while. Remove from the oven and let it cool.
Place the cooled vegetables in the shortcrust pastry shell. Sprinkle vegetables with grated Gruyère cheese or any sharp Swiss cheese, it makes for a nice piquancy. Beat eggs with crème fraîche, season with salt and freshly ground pepper. Pour egg mix carefully over the vegetables. Arrange the tomato slices on top and scatter the parsley and basil over it. Bake for 35-45 minutes or until it is puffed and golden. Serve warm or at room temperature.
