Quiche Provencal

• 1 refrigerated pie crust
• 4 large eggs
• 1 tablespoon water
• 1 - 1 1/2 cup whole milk
• 4 ounces muenster cheese, grated
• 12 -16 cherry tomatoes, cut in half and drained
• 1 cup broccoli floret, chopped in small pieces (have subbed asparagus or spinach as well)
• 2 garlic cloves, minced
• 1 1/2 teaspoons herbes de provence
• salt and pepper, to taste
• 1 -2 tablespoon fresh parsley, chopped

1. 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.
2. Place cheese in bottom of pie pan. Top with tomatoes, broccoli and garlic.
3. Whisk eggs with water until well combined. Add milk, Herbes de Provence, salt, pepper and parsley and mix well.
4. Pour egg mixture over vegetables and cheese.
5. Bake in a 350 degree oven for 30-35 minutes. Let cool at least 10 minutes before serving.

crust, eggs, water, milk, muenster cheese, tomatoes, broccoli floret, garlic, herbes, salt, fresh parsley

Taken from www.food.com/recipe/quiche-provencal-405607 (may not work)