Tomato Provencale Quiche Recipe

Name: Tomato Provencale Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 medium peeled tomatoes, seeded, juiced and chopped; 1 large garlic clove, pureed; 2 c. sliced onions, cooked in olive oil; 1 egg plus 3 yolks; 1/4 c. chopped parsley; 8 anchovies in oil, mashed; 1/4 c. grated Parmesan cheese; 1 or 2 large tomatoes, sliced; salt; pepper; oregano; cayenne pepper; tomato paste; olive oil

Servings: persons

5 medium peeled tomatoes, seeded, juiced and chopped
1 large garlic clove, pureed
2 c. sliced onions, cooked in olive oil
1 egg plus 3 yolks
1/4 c. chopped parsley
8 anchovies in oil, mashed
1/4 c. grated Parmesan cheese
1 or 2 large tomatoes, sliced
salt
pepper
oregano
cayenne pepper
tomato paste
olive oil

1
For an 8-inch baked shell.
2
Blend tomatoes and garlic into onions; cook, stirring, 10 minutes or until thick.
3
Add seasonings. Let cool until tepid.
4
Beat in eggs and parsley.
5
Spread anchovies in the shell.
6
Add the puree and cheese.
7
Place sliced tomato on top.
8
Drizzle on a little oil.
9
Bake at 375u00b0 for 30 minutes.

2994

kcal

Calories

327

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 medium peeled tomatoes, seeded, juiced and chopped, 1 large garlic clove, pureed, 2 c. sliced onions, cooked in olive oil, 1 egg plus 3 yolks, and more.

Yes, Tomato Provencale Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Provencale Quiche

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