Quiche Provençale

Ingredients

• 1 medium onion, sliced
• ½ cup chopped green pepper
• 1 tbsp salad oil
• 2 medium tomatoes, cut in wedges
• 1 cup sliced zucchini
• 1 tbsp chopped parsley
• 1 tsp garlic salt
• ½ tsp basil
• ¼ tsp pepper
• 1 9-inch pie shell
• 6 eggs, beaten
• 1¼ cup half and half

Method

1. In a large fry pan over medium-high heat, cook the onion and green pepper in the oil until the onion is transparent, about 5 minutes. Add the tomatoes, zucchini and seasonings. Cook uncovered 10 minutes, stirring frequently. Drain well.
2. Brush the inside of the pie shell with a small amount of the beaten eggs. Prick the bottom and sides of the shell with a fork. If using a metal pie pan, bake the shell at 450 degrees 5 minutes, or until light golden brown. If using a pie plate, bake the shell at 425 degrees. Set the shell aside.
3. Reduce the oven temperature to 375 degrees for a metal pan, 350 degrees for a pie plate. Combine the beaten eggs and half-and-half. Spoon in the drained vegetable mixture. Pour into the pie shell.
4. Bake in the preheated oven 30 to 35 minutes, or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Notes

Yield: 6 servings. Note: you may use a thawed frozen deep-dish pie shell — pre-bake the shell at 425 degrees; bake the quiche at 350 degrees for 35 to 40 minutes.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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