Provencal Vegetable Quiche with Whole Wheat Crust
This Provencal Vegetable Quiche with Whole Wheat Crust is a healthy and flavorful dish, perfect for any meal. Packed with fresh vegetables, herbs, and a hearty whole wheat crust, it's a delicious nod to the Mediterranean diet.
Equipment
- Large bowl
- Pastry cutter or forks
- Rolling Pin
- 9-inch pie dish
- Skillet
- Whisk
- Mixing bowl
Ingredients
Crust
- 1 1/2 cups whole wheat flour 190g
- 1/2 cup cold unsalted butter 113g
- 4-6 tablespoons ice water 60-90ml
- 1/2 teaspoon salt 2.5g
Filling
- 2 tablespoons olive oil 30ml
- 1 medium zucchini, thinly sliced 200g
- 1 medium bell pepper, diced 150g
- 1 cup cherry tomatoes, halved 150g
- 1/2 medium red onion, thinly sliced 75g
- 2 garlic cloves, minced 6g
- 1 tablespoon fresh thyme 3.75g
- 4 eggs, large
- 3/4 cup milk 180ml
- 1 cup grated cheese (such as Gruyere or Feta) 100g
- salt and pepper to taste
- fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C). In a large bowl, combine whole wheat flour and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- On a floured surface, roll out the dough to fit a 9-inch (23cm) pie dish. Transfer to the dish, trim any excess dough, and prick the bottom with a fork.
- Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly.
- In a skillet over medium heat, warm the olive oil. Add zucchini, bell pepper, cherry tomatoes, red onion, and garlic. Sauté until vegetables are tender, about 5-7 minutes. Stir in fresh thyme and season with salt and pepper.
- In a separate bowl, whisk together eggs and milk. Stir in the grated cheese.
- Spread the vegetable mixture evenly over the pre-baked crust. Pour the egg mixture on top.
- Bake for 35-40 minutes, or until the quiche is set and the top is golden brown.
- Let the quiche cool for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
Notes
This quiche can be made ahead and refrigerated for up to 2 days.
For a lighter version, substitute whole milk with almond milk and use a reduced-fat cheese.
Feel free to vary the vegetables based on seasonal availability or personal preference.
The whole wheat crust offers a nuttier, heartier flavor and extra fiber compared to traditional white flour crusts.