Quiche Provençale with a Mediterranean Twist

Ingredients

• 1 pre-made pie crust (230g) 1 pre-made pie crust (230g)
• 4 large eggs 4 large eggs
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/2 cup (75g) sun-dried tomatoes, chopped 1/2 cup (75g) sun-dried tomatoes, chopped
• 1/4 cup (40g) black olives, pitted and sliced 1/4 cup (40g) black olives, pitted and sliced
• 1/2 cup (100g) feta cheese, crumbled 1/2 cup (100g) feta cheese, crumbled
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 12g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Roll out the pre-made pie crust and press it into a 9-inch pie dish.
3. 3.
   In a mixing bowl, whisk together the eggs, heavy cream, and whole milk until well combined.
4. 4.
   Add the sun-dried tomatoes, black olives, feta cheese, basil, thyme, salt, and pepper to the egg mixture. Stir gently to distribute the ingredients evenly.
5. 5.
   Pour the mixture into the prepared pie crust.
6. 6.
   Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.
7. 7.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping.
• Feta cheese — For a creamier texture, you can crumble the feta cheese with a fork instead of chopping it into small pieces.

Tips & Tricks

• To enhance the Mediterranean flavors, you can add a sprinkle of dried oregano or a drizzle of extra virgin olive oil on top before baking.
• Feel free to customize the filling by adding other Mediterranean ingredients such as roasted red peppers or artichoke hearts.
• For a lighter version, you can use half-and-half instead of heavy cream.
• Make sure to let the quiche cool slightly before slicing to allow it to set properly.
• Leftover quiche can be refrigerated and enjoyed cold or reheated gently in the oven.

Serving advice

Serve the Mediterranean Quiche Provençale warm or at room temperature. It pairs well with a fresh green salad dressed with a light vinaigrette.

Presentation advice

Garnish the quiche with a few fresh basil leaves and a sprinkle of crumbled feta cheese to add an extra touch of elegance. Serve it on a decorative platter or individual plates for an appealing presentation.