Artisanal Quiche with Provencal vegetables and spices

  • 8 Pidy Artisanal quiches Ø 11cm
  • 2 courgettes
  • 2 small aubergines
  • 4 tomatoes
  • 2 white onions
  • 2 crushed cloves of garlic
  • 500g mascarpone
  • 6 eggs
  • Pepper, salt & paprika powder
  • 4 leaves of basil
  • 1 sprig of rosemary
  • 1 sprig of sage
  • 200g grated Parmesan
  • Cut the courgettes in slices and bake them for very short time in olive oil with pepper & salt. Leave to drain.
  • Do the same with the aubergines.
  • Cut the onions in fine round slices.
  • Slice the tomatoes, sprinkle the tomatoes with salt and pepper.

Drain carefully.

  • Place the courgettes, tomatoes, onions and aubergines in a fan shape in the base of the quiche case. Mix the Mascarpone with the eggs, finely chopped basil, sage, and rosemary, season with pepper, salt & paprika powder.
  • Fill the Quiches with this mix, sprinkle with grated Parmesan and place the quiches for 15 minutes in an oven of 180°C.
  • Decorate the quiches with a fried peel of aubergine, a vine tomato & a sprig of rosemary.