This exquisite quiche recipe hails from the southern French region of  Provence. Folks in these parts love to use home grown favorites such as zucchini and tomatoes. The tastes eminating from this quiche dish are overwhelming. Enjoy this hearty meal!

Quiche Provencal

Makes 6 Servings

1 (9-inch) baked pie shell*

1 medium onion, sliced

1/2 cup chopped green pepper

1 tablespoon cooking oil

2 medium tomatoes, cut into wedges

1 cup sliced zucchini

1 tablespoon snipped fresh parsley

1 teaspoon garlic salt

1/2 teaspoon basil leaves, crushed

1/4 teaspoon pepper

6 eggs

1 1/4 cups skim or low-fat milk

1. In large omelet pan or skillet over medium heat, cook onion and green pepper in oil until tender but not brown, about 5 minutes.

2. Stir in tomatoes, zucchini and seasonings. Cook uncovered an additional 10 minutes, stirring frequently. Drain well. Set aside. Beat together eggs and milk until well blended.

3. Pour into pie shell. Spoon in reserved drained vegetable mixture. Bake in preheated 375° F oven until knife inserted near center comes out clean, 30 to 35 minutes.

4. Let stand 5 minutes before serving.

Recipe courtesy of the American Egg Board. 

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