Quiche Provencal

Name: Quiche Provencal
Ingredients: 1 refrigerated pie crust; 4 large eggs; 1 tablespoon water; 1 - 1 1/2 cup whole milk; 4 ounces muenster cheese, grated; 12 -16 cherry tomatoes, cut in half and drained; 1 cup broccoli floret, chopped in small pieces (have subbed asparagus or spinach as well); 2 garlic cloves, minced; 1 1/2 teaspoons herbes de provence; salt and pepper, to taste; 1 -2 tablespoon fresh parsley, chopped

11 ingredients

5 steps

Ingredients

1 refrigerated pie crust
4 large eggs
1 tablespoon water
1 - 1 1/2 cup whole milk
4 ounces muenster cheese, grated
12 -16 cherry tomatoes, cut in half and drained
1 cup broccoli floret, chopped in small pieces (have subbed asparagus or spinach as well)
2 garlic cloves, minced
1 1/2 teaspoons herbes de provence
salt and pepper, to taste
1 -2 tablespoon fresh parsley, chopped

Directions

1

Prepare pie crust as directed. Use pastry weights or beans and bake in a 350 degree oven until golden, approx 10 minutes. Set aside to cool.
2

Place cheese in bottom of pie pan. Top with tomatoes, broccoli and garlic.
3

Whisk eggs with water until well combined. Add milk, Herbes de Provence, salt, pepper and parsley and mix well.
4

Pour egg mixture over vegetables and cheese.
5

Bake in a 350 degree oven for 30-35 minutes. Let cool at least 10 minutes before serving.