An earthy quiche filled with red bell peppers, mushrooms, tarragon, and goat cheese.

quiche provencale |  quiche provencale |

We’re having a Pepper Party, and you’re invited! A few of my blogger friends and I have teamed up with Divemex this week to celebrate all things bell pepper (and give away some amazing prizes). Bell peppers are one of my favorite items on a vegetable platter, but I rarely think to plan a meal around them so I was excited to have an excuse to think up some fun new recipes.

Today’s prize is my personal favorite: a Le Crueset 3 1/2 Quart Signature Braiser. I’m so, so, so excited to be able to give one of these away! I don’t have the braiser but I have a few other le crueset pieces and I absolutely love them. Besides being gorgeous, they make cooking really fun. And for some reason, they seem to make food taste better. Information on how to enter is at the bottom of this post. You can also join us in a twitter chat tonight from 8-9pm EST for a chance to win some more prizes (follow the #pepperparty hashtag).

twitter party small

In addition to today being one of my favorite giveaways, this quiche is also one of my favorite recipes. It’s based on the moules provencale at one of my favorite local restaurants. The predominant flavors is red bell pepper, but it also features mushrooms, swiss chard, tangy goat cheese, and tarragon. The flavors are earthy and wonderful for dinner or for breakfast. I was too tired to make a homemade crust, so I used a store-bought whole wheat one. It was fabulous; I recommend that you do the same.

quiche provencale |

Quiche Provencale
Prep time
Cook time
Total time
Serves: 8
  • 1 small bunch Swiss chard
  • 2 tablespoons olive oil
  • 1 small red onion, diced
  • 2 red bell peppers, sliced
  • 1 cup sliced white mushrooms
  • 5 eggs
  • ¼ cup skim milk
  • 2 tablespoons finely chopped tarragon
  • French grey sea salt and cracked black pepper
  • 1 prepared pie crust, preferably whole wheat
  • 4 ounces soft goat cheese (chevre), crumbled
  1. Heat oven to 400ºF.
  2. Bring a small pot of water to a boil. Add the Swiss chard and cook until wilted, 2-3 minutes. Drain well.
  3. Heat the olive oil in a large skillet. Add the onion and cook until softened, about 5 minutes. Add the peppers and mushrooms and cook another 5 minutes.
  4. In a small bowl, whisk together the eggs and milk. Season with tarragon, salt, and pepper.
  5. Arrange the Swiss chard in an even layer in the bottom of the pie crust. Top with cooked vegetables. Pour the egg mixture over the top, allowing it to seep down though the fillings. Dot with crumbled goat cheese.
  6. Bake for 15 minutes. Reduce heat to 350ºF and bake another 20-30 minutes or until the center of the quiche is set.


Enter the Le Crueset giveaway using the rafflecopter below. Also be sure to check out everyone else’s pepper recipes. Check back in next week for more recipes and chances to win!

a Rafflecopter giveaway
How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Stuffed Bell Pepper-oni by Noble Pig
Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Italian Stuffed Peppers by poet in the pantry
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
Quiche Provencale by Healthy. Delicious.
Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes

Disclosure: Divemex generously provided the giveaway prizes. I was not compensated in any way for participating in the pepper party. The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.