Roasted Tomato Quiche Provencale

In lieu of “What I Ate Wednesday” I decided to get atop my high horse and tell you, instead, what you SHOULD eat this Wednesday. And on this Wednesday you should eat this quiche.

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Roasted Tomato Quiche Provencale


  • 1 frozen pie crust (or make it yourself, if you’re feeling fancy)
  • 3 eggs, 2 egg whites
  • 1/2 cup Parmesan cheese
  • 1 pint cherry tomatoes
  • 1 sweet onion
  • 1 clove of garlic
  • 1 Roma tomato for topping
  • Olive oil
  • Herbes de Provence


  • Cook pie crust according to directions. Set aside to cool.
  • Prep your vegetables. Throw your cherry tomatoes in an oven-safe container lined with foil, toss with olive oil, salt, pepper, and Herbes de Provence. Don’t be stingy! Make sure each tomato has some seasoning, because this herb makes a huge difference in the taste of this dish. Roast the tomatoes at 400 for 10-15 minutes, or until the tomatoes start to pop open. Chop the roasted tomatoes into bite-sized pieces.
  • While your tomatoes are in the oven, start sauteeing your onions on medium-low heat with some olive oil, salt, pepper, and more Herbes de Provence. Cook the onions slowly, until tender and soft (about 10-12 minutes). Add the garlic and the chopped roasted tomatoes to the mix over low heat for 10 minutes.
  • Remove vegetable mixture from heat and allow to cool completely in a large bowl.
  • Once vegetables are completely cooled, add the eggs to the glass bowl.
  • Pour the egg+vegetable mixture into the prepared pie crust.
  • Sprinkle the top with the Parmesan cheese and add Roma tomato slices on top for presentation.
  • Bake at 375 for 35-45 minutes, or when the middle is set and puffed up, and the crust is golden brown. Every oven is different.
  • Serve with a side salad — I like mixed greens with a homemade garlic dressing (EVOO+balsamic+garlic)

It’s buttery. It’s flaky. It’s cheesy. And it tastes just like the South of France. Enjoy!

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  1. OMG … I haven’t had a quiche in far too long. My favorite is broccoli and asparagus… I usually try to avoid dairy but every so often I splurge and this might be my next “must-eat”

  2. I have a favorite quiche recipe – onions and mushrooms and spinach OH MY! And when I say onions, I mean the recipe calls for 4.

  3. Quiche is my favorite! Or rather eggs haha, I think I may have a tiny bit of addiction, but this sounds amazing!

  4. I always wondered what the South of France tastes like πŸ˜‰ This looks great and something I would love to “veganize” with some silken tofu and nutritional yeast. Gotta love a good quiche πŸ™‚

  5. I love this!! This is great, it looks super yummy!! …perf paired with a salad for brunch or dinner!! YUM! Thanks for telling us what we should eat! You’re right!

  6. I always thought I didn’t like quiche until recently when I had an amazing one! I am definitely a convert now for sure, your one looks amazing too! πŸ™‚

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