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.
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!