Provençal Quiche is a delicious French-inspired savory tart filled with a rich, creamy egg custard, colorful Mediterranean vegetables, tangy goat cheese, aromatic herbs, and a flaky buttery pastry crust. Inspired by the vibrant cuisine of Provence, this quiche combines tomatoes, zucchini, bell peppers, onions, garlic, and Herbes de Provence to create a flavorful dish that is perfect for breakfast, brunch, lunch, or a light dinner.
Whether served warm from the oven or chilled the next day, Provençal Quiche is elegant enough for entertaining and simple enough for everyday meals.
Why You'll Love This Recipe
- Rich, creamy, and flavorful
- Packed with Mediterranean vegetables
- Flaky, buttery crust
- Perfect for brunch, lunch, or dinner
- Easy to prepare ahead of time
- Great served warm or cold
- High in protein
- Excellent for meal prep
What is Provençal Quiche?
Provençal Quiche is a variation of the classic French quiche that incorporates the fresh ingredients and herbs of Provence. Unlike the traditional Quiche Lorraine, which features bacon, this version highlights vegetables, goat cheese, olive oil, garlic, and fragrant herbs.
Traditional Provençal ingredients include:
- Tomatoes
- Zucchini
- Bell peppers
- Onion
- Garlic
- Goat cheese
- Parmesan cheese
- Olive oil
- Herbes de Provence
- Fresh basil
- Thyme
The vegetables are lightly sautéed before being combined with a silky egg custard and baked in a crisp pastry shell until golden and set.
Ingredients
For the Crust
- 1 (23 cm / 9-inch) unbaked pie crust or shortcrust pastry
- 1 egg white (optional, for sealing the crust)
For the Filling
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 small zucchini, diced
- 1 red bell pepper, diced
- 2 medium tomatoes, seeded and diced
- 150 g (5 oz) soft goat cheese, crumbled
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
Egg Custard
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- 1 teaspoon Herbes de Provence
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg (optional)
Garnish
- Fresh basil leaves
- Fresh thyme sprigs
- Extra Parmesan cheese
- Cracked black pepper
- Olive oil drizzle
Kitchen Equipment
- 23 cm (9-inch) pie dish or tart pan
- Large skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking tray
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Serves: 6–8
Step 1: Prepare the Crust
Preheat the oven to 190°C (375°F).
Place the pastry into the pie dish and press it gently into the edges.
Trim any excess pastry and prick the bottom with a fork.
For an extra-crisp crust, line the pastry with baking paper, fill it with pie weights or dried beans, and bake for 10 minutes. Remove the weights and bake for another 5 minutes.
If desired, brush the warm crust lightly with egg white to help prevent it from becoming soggy.
Step 2: Cook the Vegetables
Heat the olive oil in a skillet over medium heat.
Cook the onion for 4–5 minutes until softened.
Add the garlic and cook for 30 seconds.
Stir in the zucchini and bell pepper, cooking for 4–5 minutes until just tender.
Add the diced tomatoes and cook for 2 minutes, allowing excess moisture to evaporate.
Remove from the heat and let the vegetables cool slightly.
Step 3: Prepare the Custard
In a large bowl, whisk together:
- Eggs
- Heavy cream
- Whole milk
- Herbes de Provence
- Thyme
- Salt
- Black pepper
- Nutmeg (if using)
Whisk until smooth and fully combined.
Step 4: Assemble the Quiche
Spread the cooked vegetables evenly over the baked pastry crust.
Sprinkle the goat cheese, Parmesan cheese, basil, and parsley over the vegetables.
Slowly pour the egg custard over the filling, ensuring it spreads evenly.
Step 5: Bake
Place the quiche on a baking tray to catch any drips.
Bake for 35–40 minutes, or until:
- The center is just set with a slight wobble.
- The top is lightly golden.
- A knife inserted near the center comes out clean.
If the crust browns too quickly, loosely cover the edges with foil.
Step 6: Rest
Allow the quiche to rest for 10–15 minutes before slicing.
This helps the filling set and makes cleaner slices.
Step 7: Serve
Garnish with:
- Fresh basil leaves
- Thyme sprigs
- Extra Parmesan cheese
- Freshly cracked black pepper
- A light drizzle of olive oil
Serve warm or at room temperature.
Flavor Profile
This Provençal Quiche offers:
- Creamy egg custard
- Flaky buttery crust
- Sweet roasted vegetables
- Tangy goat cheese
- Nutty Parmesan
- Fragrant Mediterranean herbs
- Fresh basil finish
- Rich yet balanced flavor
Best Side Dishes
Serve Provençal Quiche with:
- Mixed green salad
- Arugula salad with lemon vinaigrette
- Tomato basil soup
- Provençal vegetable soup
- Roasted asparagus
- Fresh fruit salad
- Garlic-roasted potatoes
- Crusty French bread
- Grilled vegetables
- Herb-roasted carrots
Tips for Perfect Provençal Quiche
Blind Bake the Crust
Pre-baking the crust helps keep it crisp and prevents a soggy bottom.
Remove Moisture from the Vegetables
Tomatoes and zucchini release water as they cook. Sauté them first to evaporate excess moisture before adding them to the quiche.
Don't Overbake
The center should have a slight jiggle when removed from the oven. It will continue to set as it cools.
Use Fresh Herbs
Fresh basil and parsley add brightness and complement the rich custard.
Let the Quiche Rest
Resting allows the filling to firm up, making it easier to slice neatly.
Delicious Variations
Mediterranean Provençal Quiche
Add sliced olives, roasted red peppers, artichoke hearts, and crumbled feta cheese for extra Mediterranean flavor.
Spinach Provençal Quiche
Stir fresh spinach into the vegetable mixture for additional color and nutrients.
Mushroom Provençal Quiche
Sauté sliced mushrooms with the onions for a rich, earthy flavor.
Seafood Provençal Quiche
Add cooked shrimp, crab meat, or smoked salmon for a luxurious seafood version.
Vegan Provençal Quiche
Use a vegan pastry, plant-based cheese, and a chickpea flour or silken tofu custard as an alternative to eggs and dairy.
Storage
Allow the quiche to cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a 180°C (350°F) oven for 10–15 minutes, or until warmed through.
Avoid microwaving if possible, as it may soften the crust.
Nutrition (Approximate Per Serving)
- Calories: 390
- Protein: 14 g
- Fat: 29 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 450 mg
Nutritional values are approximate and may vary depending on the ingredients used.
Frequently Asked Questions
Can I make Provençal Quiche ahead of time?
Yes. Bake the quiche a day in advance, refrigerate it, and reheat gently before serving. It also tastes delicious served at room temperature.
Can I use a different cheese?
Absolutely. Feta, Gruyère, mozzarella, ricotta, or Swiss cheese all pair well with the Mediterranean vegetables.
Why should I blind bake the crust?
Blind baking helps create a crisp, flaky crust by preventing it from absorbing moisture from the egg custard.
Can I use store-bought pastry?
Yes. Ready-made shortcrust or pie pastry is convenient and works very well for this recipe.
Can I freeze the quiche?
Yes. Wrap the cooled quiche or individual slices tightly and freeze for up to 2 months. Reheat in the oven for the best texture.
Final Thoughts
Provençal Quiche is a timeless French classic that combines the sunny flavors of Provence with the comforting richness of a traditional quiche. Flaky pastry, silky egg custard, colorful vegetables, creamy goat cheese, and fragrant herbs come together to create an elegant dish that's perfect for any time of day. Whether served for brunch, lunch, or a light dinner, this Mediterranean-inspired quiche is sure to become a favorite with family and friends.
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