Quiche Provencal Recipes

Steps:

• Use pulsing action to process flour, butter and cream cheese spread in food processor until mixture is well blended and starts to pull away from side of container. Shape into ball; wrap in plastic wrap. Refrigerate 1 hour.
• Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch removable tart pan with cooking spray. Invert over dough. Flip tart pan, holding pan and dough together. Discard second sheet of waxed paper. Heat oven to 400ºF.
• Heat dressing in large skillet on medium-high heat. Add peppers, mushrooms and zucchini; cook 5 to 7 min. or until mushrooms are crisp-tender and liquid is cooked off, stirring occasionally. Place vegetables on top of pastry.
• Whisk together eggs, milk and Parmesan; pour over vegetables in crust. Arrange asparagus in circular pattern on top of quiche. Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Steps:

• Prepare pie crust as directed. Use pastry weights or beans and bake in a 350 degree oven until golden, approx 10 minutes. Set aside to cool.
• Place cheese in bottom of pie pan. Top with tomatoes, broccoli and garlic.
• Whisk eggs with water until well combined. Add milk, Herbes de Provence, salt, pepper and parsley and mix well.
• Pour egg mixture over vegetables and cheese.
• Bake in a 350 degree oven for 30-35 minutes. Let cool at least 10 minutes before serving.