Quiche Provençale

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Thought I'd post something savoury for a change. We love quiches and this one has the flavours of Provence. Good for using up odd veg in the fridge. 
Using ready made butter puff pastry makes quiche making so easy; only the veg to prepare.

 You need: 1 pack puff pastry, 3 eggs, 1 small pot of crême fraiche, 100g grated Gruyère cheese, 2 onions, 1 pepper, 3 tomatoes, 1 small tin tuna, drained, 10 olives, stoned and cut into slivers, Herbes de Provence, salt and pepper, green leaves to decorate

 preheat oven 180C/gas4                           23 cm tart tin

 Roll pastry out and line the tin. Slice tomatoes and put into base of the tin. Put into the fridge.
Chop the onions into dice and the pepper into thin strips, then put into a large bowl. Add the tuna, beaten eggs, cream, cheese, olives, herbs, salt and pepper and mix together well.
Remove tart tin from the fridge and pour in the mixture. Bake for about 45 mins till golden.



This was delicious. We ate it warm and there was a bit left over for the next day, which I ate cold. Think it's nicer warm. Lovely combination of flavours and textures. Crunch from the pastry, good cheese flavour, nice salty hit from the olives. I'll certainly make it again.
You could use any veg you have, though I suppose then you'd have to change its name!



Comments

Phil in the Kitchen said…
That's got to be a winner on a grey, cold day when a hint of Provence is more than welcome.
23/1/19 6:55 am
Snowy said…
Could certainly do with some of Provence’s sunshine today.
23/1/19 8:33 am
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