Lenore Schneiderman’s Gourmet Quiche
- 20m Prep Time
- 50m Cook Time
- 1h 15mReady In
A savory quiche Provençal filled with sautéed onions, peppers, tomatoes, and zucchini in a creamy egg custard, baked in a pre-baked pie shell. Perfect for a weekend party or a mysterious gathering.
Ingredients
- 1 medium onion sliced
- 118 ml green pepper chopped
- 29.6 ml vegetable oil
- 2 medium tomatoes cut into small wedges
- 237 ml zucchini thinly sliced
- 14.8 ml parsley chopped
- 2.46 ml garlic salt
- salt
- black pepper
- 1 unbaked 9-inch pie shell
- 6 eggs well beaten
- 296 ml light cream or half-and-half
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 50.6 mg
- Iron: 1.01 mg
- Magnesium: 18.7 mg
- Phosphorus: 117 mg
- Potassium: 260 mg
- Zinc: 0.75 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 2.46 ml garlic salt
- salt
- black pepper
- 1 unbaked 9-inch pie shell
- 296 ml light cream or half-and-half
Prepare
- Slice 1 medium onion
- Chop 118 ml green pepper
- 2 medium tomatoes, cut into small wedges
- 237 ml zucchini, thinly sliced
- Chop 14.8 ml parsley
- 6 eggs, well beaten
Let's Cook
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Step 1.
Preheat the oven to 425°F.
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Step 2.
Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add the sliced onion and chopped green pepper, and sauté until the onions are soft, about 5 minutes.
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Step 3.
Add the tomato wedges, thinly sliced zucchini, chopped parsley, ½ teaspoon garlic salt, and salt and black pepper to taste to the skillet. Cook uncovered for 10 minutes, stirring frequently, until the vegetables are tender and most of the liquid has evaporated.
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Step 4.
While the vegetables cook, place the unbaked 9-inch pie shell in the oven and bake for 5 minutes. Remove from the oven and lower the oven temperature to 350°F.
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Step 5.
In a bowl, beat the 6 eggs well, then whisk in 1¼ cups light cream or half-and-half until combined.
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Step 6.
Pour the egg mixture into the pre-baked pie shell. Spoon the cooked vegetable mixture evenly over the top, distributing it gently.
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Step 7.
Bake the quiche at 350°F for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Let it rest for 5 minutes before slicing and serving.