Quiche provençale with goat’s cheese
Home > Recipe Ideas > Quiche provençale with goat's cheese
4
people 10
minutes of preparation 45
minutes of cooking level: easy
people 10
minutes of preparation 45
minutes of cooking level: easy
All the ingredients
- 600 g peeled tomatoes (large 765 g can)
- 1 shortcrust pastry
- 200 ml milk
- 200 ml single cream
- 4 eggs
- 200 g goat’s cheese
- salt, pepper, nutmeg, oregano
- butter, olive oil
- 100 g mustard
- 1 courgette
- 1 small green and red pepper
The preparation stages
- Crack the eggs into a bowl and beat them with a whisk. Then, add the milk and cream, season with salt, pepper, and a touch of nutmeg and oregano.
- Lay the pastry into a buttered tart tin and prick it.
- Cut the peppers and the courgettes into thin slices. In a frying pan, brown the vegetables in olive oil until they are half-cooked, season with salt and pepper.
- Drain the tomatoes and cut them into thin slices.
- Spread a thin layer of mustard on the crust, then lay down the tomatoes in a rosette pattern, followed by the other vegetables, forming the base of the quiche.
- Pour on an even layer of the egg mixture, then top with slices of goat’s cheese, covering the surface.
- Bake in a hot oven, 45 minutes at 180°C.
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