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Provencal Quiche

45 minutes
20 minutes
4 servings
Delightfully comforting quiche recipe. The Rock by Starfrit-8" Round Dish lets you accumulate and then gives & distributes enough heat equally to have the perfect crust in the dough. With this delicious recipe, you'll be asking for more!



  • 2 unit(s) Italian tomatoes
  • 3 slice(s) Cooked ham
  • 1/4 cup(s) Gruyere cheese
  • 10 unit(s) Anchovy fillet

Dough (Pâte brisée)

  • 5 cups Wheat flour
  • 2 tsp Salt
  • 1 Egg
  • 2 tbsp Olive oil
  • 3/4 cup Water


  • 3 Eggs
  • 1/2 cup Milk
  • 1/2 cup 35% cooking cream
  • 1 tbsp Provencal herbs

Salad vinaigrette

  • 4 handfuls Arugula salad
  • 2 Anchovy fillets
  • 1/2 Lemon
  • 1 tbsp Dijon mustard
  • 4 tbsp Vegetable oil
  • 4 tbsp Olive oil


Preheat your oven at 400°F


Setting up

  • Wash the tomatoes, grate the cheese and cut the ham in small cubes (brunoise).
  • Garnishes
  • Cut the tomatoes into medium slices.
  • Cover the very bottom of the quiche with grated cheese, then the ham and the slices of tomatoes.
  • Lastly, the anchovies.


  • In a bowl, mix all the dry ingredients together; flour and salt.
  • Make somewhat of a volcano and pour in the liquid ingredients; the egg, the olive oil and the water.
  • Blend everything but do not mix it too much, in a mixing bowl or the old fashioned way on a table.
  • Cover with a plastic wrap then put it in the fridge for at least an hour.
  • Put some parchment paper all around The Rock by Starfrit-8" Round Dish.

Quiche mix

  • Put the eggs in a bowl and whisk.
  • Throw in the cream and the milk and then season with the nutmeg, the herbs and salt & pepper.
  • Pour the mixture inside the round dish, 2 inches off the very end.
  • In the oven for 20 minutes at 400F.

Salad vinaigrette

  • In a container, throw the vegetable oil, the olive oil, anchovies, the mustard, salt & pepper.
  • With a hand mixer bring everything together to make a great emulsion.
  • At the very moment of service, scatter lemon zests all over.


  • Quiche inside a round plate, salad on the side and a couple of cheese shavings here and there and on the salad.


Chef's tip

  • The dough; again, it's very important not to mix it too much. 
  • Make sure the butter that goes inside the mix isn't cut into small cubes, but medium ones.

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