Recipe: Quiche Provençale

Recipe: Quiche Provençale

AUCP students spent Tuesday afternoon making LOTS of quiches, or tartes salées!  Accompanied by staff and French language partners, each student got to try his or her hand at making this staple of French cuisine. Students participated in each step of the process: grocery shopping, preparation, cooking and of course, eating! We made spinach and feta quiches, quiche lorraines, vegetable quiches and even a salmon quiche! Then, students proudly shared their market-fresh meal with their language partners in the garden, under the Springtime sun. Photos (and one of the recipes!) below.

This recipe was offered to us by Bruno Ungaro, celebrated Provençal chef and teacher of the AUCP Cooking in Season hands-on cooking course.


For the quiche

  • 1 eggplant
  • 1 zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Olives
  • Olive oil
  • Herbs de Provence
  • 3 eggs
  • 25 cL of cream
  • 1tsp ground nutmeg, salt & pepper to taste
  • Shredded Emmental or Gruyère cheese
  • Sprig of thyme for garnish
  • 1 pie crust & deep-dish pie tin


Preheat the oven to 180°C/350°F.

Dice all of the vegetables. Sauté the zucchini and eggplant together in a large pan on low to medium heat with a bit of olive oil and some herbs de Provence for about ten minutes.

In a separate bowl, mix the eggs, the cream, nutmeg and salt & pepper to create a smooth batter.  Mix in the shredded cheese.

Lay the pie crust into your pie tin, and poke it with a fork a few times. Pour all of the vegetables – cooked zucchini & eggplant and chopped bell peppers – into the pie crust. Then, pour the batter over until filled. Add the olives, and sprinkle a bit of the shredded cheese on top of the quiche. Carefully transfer to the middle rack of the preheated oven.

Bake for about 30 minutes, or until golden brown on top. Serve warm with a sprig of thyme, accompanied by fresh salad greens and a simple vinaigrette. Savor the taste of Provence!


Pre-cook your pie crust, then brush the bottom of it with an egg white before pouring in your filling. This will keep it crispy!


This recipRecettes de famille (3)e posting is from Recettes de Famille, an AUCP student collection of delicious, easy-to-make recipes. Choosing their favorite dishes from their host families, students asked for the recipes, which often led to an impromptu cooking lesson in the family kitchen. They then transcribed and translated the recipe into English in order to share them with family and friends back home. The AUCP Le Blog regularly posts seasonal recipes from this, now impressive, collection of dishes. We sincerely hope you will enjoy them as much as the students who shared them with us did.

Bon appétit!