Herbes de Provence Skillet Quiche
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There’s something about a quiche that feels both simple and special at the same time.
This Herbes de Provence Skillet Quiche is the kind of recipe I love to make when I have leftover roasted potatoes in the refrigerator and want to turn them into something new. Using Herbes de Provence Olive Oil brings those classic notes of rosemary, thyme, and savory herbs right into the dish — no complicated prep required.
I especially love baking this in a cast iron skillet. It gives the edges just a little golden crispness while keeping the center tender and fluffy. The cheese melts into everything, the vegetables add color and texture, and the herbs make it feel like something you’d enjoy at a small café.
It’s perfect for brunch, but honestly, I’ll happily serve it for dinner with a simple green salad. Warm, satisfying, and incredibly versatile — exactly the kind of recipe that earns a permanent spot in the rotation.
Herbes de Provence Skillet Quiche
Rated 5.0 stars by 1 users
Category
Main Courses
Author:
https://shopevoo.com
Servings
Serves 6
Prep Time
15 minutes
A savory skillet-baked quiche made with eggs, potatoes, cheese, and Herbes de Provence Olive Oil for a flavorful, crustless brunch or dinner option.
Ingredients
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6 large eggs
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½ cup whole milk or cream
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1 cup cooked diced potatoes (or leftover roasted potatoes)
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½ cup sautéed onions
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½ cup chopped bell pepper or mushrooms (optional)
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1 cup shredded cheddar or Gruyère cheese
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1 tbsp Herbes de Provence Olive Oil (or any Premium EVOO)
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1 tsp Herbes de Provence Spice Blend (or more to taste)
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Salt and black pepper, to taste
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Fresh parsley, for garnish
Directions
Preheat oven to 375°F and heat a 10-inch cast iron skillet over medium heat.
Add Herbes de Provence Olive Oil to the skillet. Sauté onions and any additional vegetables until softened. Add cooked potatoes and sauté just until warmed through. Remove from heat.
In a large bowl, whisk together eggs, milk, Herbes de Provence Spice Blend, salt, and pepper.
Stir in the shredded cheese.
Pour the egg mixture into the skillet over the vegetables and potatoes. Use a spoon or spatula to distribute evenly.
Bake for 20–25 minutes, or until the quiche is puffed, golden, and set in the center.
Let cool slightly before slicing. Garnish with fresh parsley and, if desired, a light drizzle of Herbes de Provence Olive Oil.
Recipe Note
Tracey’s Notes
- This reheats beautifully the next day.
- Swap in spinach, zucchini, or whatever vegetables you have on hand.
- A simple arugula salad with a light vinaigrette pairs perfectly alongside.