Quiche provençale with goat’s cheese

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minutes of preparation
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

  1. 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.
  2. Lay the pastry into a buttered tart tin and prick it.
  3. 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.
  4. Drain the tomatoes and cut them into thin slices.
  5. 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.
  6. Pour on an even layer of the egg mixture, then top with slices of goat’s cheese, covering the surface.
  7. Bake in a hot oven, 45 minutes at 180°C.

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