Tomato Tapenade Brunch Quiche

To continue with the delicious recipes from our Team of Chefs at bon COOK™. I am presenting you to a variant of the Famous Taste of France Brunch Bake, shared with you some time ago.

Our Esteemed Rock Star and Leader Teresa (@cookwithteresa) at bon COOK™, put it together. It is super delicious without the added calories from the Buttery Croissants. You can check out her recipe right HERE!

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

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Tomato Tapenade Brunch Quiche

bakingwithnessa

Outsourced from the best ingredients, this Tomato Tapenade Brunch Quiche will give you the best taste of France at home.

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Prep Time 10 minutes mins

Bake Time 30 minutes mins

Total Time 40 minutes mins

Course Brunch, Ham

Cuisine American, French

Servings 8

Equipment

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Sunflower Flexipan®

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Medium Bonmat™

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Baking Sheet (M)

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Mandoline

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Mixing Bowl

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Whisk

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Spatula

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Sweet Basil Oil

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Tomato Tapenade

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Provence Mustard

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Lavender Salt Mill

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Pepper Mill

Ingredients

 

1x2x3x

• ▢ 1 corn on the cob (Cut)
• ▢ 1/2 Red onion (Thinly sliced)
• ▢ 1/2 cup (70 g) Ham (Chopped)
• ▢ 2 Tbsp (30 g) Sweet basil olive oil
• ▢ 8 eggs
• ▢ 1 cup (230 g) Sour Cream
• ▢ 4 Tbsp (60 g) Tomato herb Tapenade
• ▢ 1 Tbsp (15 g) Tomato paste
• ▢ 2 Tbsp (30 g) Herbs de Provence Mustard
• ▢ 4 oz (120 g) Fresh Baby Spinach Leaves
• ▢ 1 cup (120 g) Gruyere Cheese (Grated)
• ▢ 1 cup (120 g) Cheddar Mix Cheese (Grated)
• ▢ Lavender Salt (Season to Taste)
• ▢ Madagascar Pepper (Season to Taste)

Instructions

 

• Preheat oven to 375F/190C.
• Place your corn on the cob in the Medium Round Flexipan® covered with a bonMAT™. Cook 4 minutes, let it cool down, then cut the corn. Set aside.
• Using the Mandoline (on set-up 1), thinly slice the onion. Set aside.
• Heat a frying pan on medium, and once hot, place the thinly sliced onions, corn, chopped ham and sweet basil oil. Cook for about 10 minutes, until golden on edges.
• In a mixing bowl, whisk together the eggs, sour cream, Tomato herb Tapenade, Tomato paste and Herbs de Provence Mustard, until all combined. Add your cooked onions, corn and ham.
• With your spatula, incorporate the gruyere cheese, the cheddar cheese and the Baby Spinach leaves. Add Salt and Pepper (Season to taste). Mix well.
• Place your Sunflower Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
• Pour your preparation into your Flexipan® and cover with your bonMAT™. This will allow for the eggs to not overcook and dry your preparation.
• Bake for 30 minutes at 375F/190C. Keep the bonMAT™ on for the first 20min and remove it carefully with your oven clothe. (Every oven heats differently, monitor your quiche from 25min).
• Once your brunch quiche is out of the oven, let it cool down for about 5min. Then, Unmold, Serve and Enjoy with a salad and extra Provence Herb Mustard on the side. Bon Appétit!

Video

Special Notes

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Nutrition

Nutrition Facts

Tomato Tapenade Brunch Quiche

Amount Per Serving

Calories 316 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 217mg72%

Sodium 404mg18%

Potassium 298mg9%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 2g2%

Protein 18g36%

Vitamin A 2098IU42%

Vitamin C 6mg7%

Calcium 344mg34%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword best brunch recipe, best frittata recipe, Best quiche recipe, brunch bake, brunch bake recipe, brunch quiche, eat your spinach, French Mustard, french tapenade, frittata recipe, gruyere cheese recipe, quiche recipes

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

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