Tarte Provencale
Ingredients
- 1/2 cup shredded Swiss cheese ⓘ
- 1 (9 inch) prepared pie crust ⓘ
- 2 teaspoons olive oil ⓘ
- 1 onion, minced ⓘ
- 1 clove garlic, minced ⓘ
- 2 zucchini, cut in half lengthwise, then cut into 1/2-inch half moons ⓘ
- 6 tomatoes, cubed ⓘ
- 1/2 teaspoon herbes de Provence, or to taste ⓘ
- salt and pepper to taste
- 2 eggs ⓘ
- 1/4 cup milk ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle the swiss cheese onto the bottom of the pie shell, and set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the zucchini, tomatoes, and herbes de Provence, and cook 3 minutes more; season the mixture with salt and pepper to taste. Turn the heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
- Spread the vegetable mixture into the pie shell over the shredded cheese, and flatten the top. Whisk together the eggs and milk, and pour over the vegetable mixture.
- Bake in the preheated oven until the custard has set, about 20 minutes.
Nutrition & Diet Analysis (per serving)
773
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).