Quiche Provencale

Name: Quiche Provencale
Ingredients: 1 (9-inch) baked pie shell; 1 medium onion, sliced; 1/2 c. chopped green pepper; 1 Tbsp. oil; 2 medium tomatoes, cut into wedges; 1 c. sliced zucchini; 1 Tbsp. snipped parsley; 1 tsp. garlic salt; 1/2 tsp. crushed basil leaves; 1/4 tsp. pepper; 6 eggs; 1 1/4 c. milk or half and half

12 ingredients

9 steps

Ingredients

1 (9-inch) baked pie shell
1 medium onion, sliced
1/2 c. chopped green pepper
1 Tbsp. oil
2 medium tomatoes, cut into wedges
1 c. sliced zucchini
1 Tbsp. snipped parsley
1 tsp. garlic salt
1/2 tsp. crushed basil leaves
1/4 tsp. pepper
6 eggs
1 1/4 c. milk or half and half

Directions

1

In large skillet over medium heat, cook onion and green pepper in oil until tender, about five minutes.
2

Stir in tomatoes, zucchini and seasoning.
3

Cook, uncovered, an additional 10 minutes.
4

Drain and set aside.
5

Beat eggs and milk until blended. Pour into pie shell.
6

Spoon in vegetables.
7

Bake at 375° for 30 to 35 minutes.
8

Let stand 5 minutes before serving.
9

Yields 6 servings.