Provençal vegetable tian turns leftover cooked vegetables and rice into a golden, Gruyère-topped bake. Eggs and optional milk bind it all, while breadcrumbs and olive oil give the top its crunch. Fifteen minutes to assemble, forty-five in the oven, and it keeps well.
Transport your kitchen to the sunny fields of Southern France with this incredibly versatile Provençal Vegetable Tian! This isn’t just a recipe; it’s a method for turning leftover cooked rice and roasted vegetables into a rustic, elegant gratin that’s pure comfort food. Bound with savory eggs and nutty Gruyère, it’s a dish that shines hot from the oven, at room temperature for a picnic, or even sliced cold for the perfect lunchbox treat. I absolutely love how it transforms simple ingredients into something truly special.
Ingredients
• MAKES 4 TO 6 SERVINGS
• 2 to 3 large eggs
• ½ cup / 120 ml (4.1 fl oz) milk, 2% or whole (optional)
• ½ teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• 1 cup / 185 g (6.5 oz) cooked rice, preferably a medium- or short-grain like Arborio
• 2 to 3 oz / 55 to 85 g Gruyère cheese, shredded
• 4 cups / approx. 1 to 2 lbs (907 g / 32 oz) prepared cooked vegetables (e.g., roasted zucchini, eggplant, onions, peppers with garlic and herbs)
• ¼ cup / 30 g (1.06 oz) breadcrumbs
• 1 to 2 tablespoons (30 ml / 1 fl oz) extra virgin olive oil
Instructions
1. Preheat your oven to 375°F / 190°C. Lightly oil a 2-quart baking dish.2. In a large bowl, beat the eggs. Whisk in the milk (if using), salt, and a generous amount of pepper. Stir in the cooked rice, shredded Gruyère, and your prepared cooked vegetables until everything is well combined. Pour the mixture into your prepared baking dish.3. Sprinkle the breadcrumbs evenly over the top. For an extra-crispy topping, you can toss the breadcrumbs with the olive oil before sprinkling. Drizzle any remaining olive oil over the surface.4. Bake for 35 to 45 minutes, or until the gratin is sizzling, golden brown on top, and set in the center. Let it rest for at least 10 minutes before serving to allow it to set properly.
Nutritional Information
• A Note on Nutrition
• This dish is a wonderful source of protein from eggs and cheese, complex carbohydrates from rice, and essential vitamins and minerals from the variety of vegetables used. It’s a balanced and satisfying vegetarian meal that can be easily adapted to include your favorite seasonal produce.
Pro Tips
• Make this tian ahead of time! It keeps well in the refrigerator for a few days and is delicious cold, at room temperature, or reheated in a 350°F (180°C) oven for 15 minutes.
• Slice cold leftovers into small triangles or squares to serve as elegant, bite-sized hors d’oeuvres at your next gathering.
• Swap the Gruyère for tangy goat cheese or a sharp Parmesan for a different flavor profile.
• Feel free to substitute the rice with 1 cup (240 ml) of another cooked grain like quinoa, barley, or millet for a nutritional twist.
FAQ
Q: Can I make this vegetable tian vegan
A: This recipe relies heavily on eggs and cheese for binding and flavor. For a vegan version, you could experiment with a plant-based egg substitute and your favorite vegan shredded cheese. The texture will be different, but it can still be delicious. A sprinkle of nutritional yeast would also add a nice savory, cheesy flavor.
Q: Is this Provençal vegetable tian gluten-free
A: This recipe is easily made gluten-free. The main ingredients are naturally gluten-free. Simply swap the standard breadcrumbs for a gluten-free variety or even crushed nuts like almonds for a crunchy topping. Ensure your pre-cooked vegetables were not prepared with any gluten-containing ingredients.
Q: How can I add more protein to this vegetarian tian
A: While the eggs and cheese provide a good amount of protein, you can easily boost it further. Stir in a cup of cooked chickpeas, white beans, or lentils along with the vegetables and rice. Using a higher-protein grain like quinoa instead of rice is another excellent option.
Q: What other cheeses work well in this recipe
A: Gruyère offers a wonderful nutty flavor, but this tian is very flexible. For a different taste, try swapping it with sharp cheddar, Parmesan, tangy goat cheese, or even a smoked provolone. Any good melting cheese that complements roasted vegetables will work beautifully.
Q: How should I store and reheat leftovers
A: This tian stores wonderfully. Let it cool completely, then cover the dish tightly or transfer slices to an airtight container. It will keep in the refrigerator for up to 4 days. You can enjoy it cold, at room temperature, or reheat it in a 350°F (175°C) oven for about 15-20 minutes until warmed through.
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Provençal Vegetable Tian
Ingredients
Method
- Preheat your oven to 375°F / 190°C. Lightly oil a 2-quart baking dish. 2.
- In a large bowl, beat the eggs.
- Whisk in the milk (if using), salt, and a generous amount of pepper.
- Stir in the cooked rice, shredded Gruyère, and your prepared cooked vegetables until everything is well combined.
- Pour the mixture into your prepared baking dish. 3.
- Sprinkle the breadcrumbs evenly over the top. For an extra-crispy topping, you can toss the breadcrumbs with the olive oil before sprinkling.
- Drizzle any remaining olive oil over the surface. 4.
- Bake for 35 to 45 minutes, or until the gratin is sizzling, golden brown on top, and set in the center.
- Let it rest for at least 10 minutes before serving to allow it to set properly.
- Slice cold leftovers into small triangles or squares to serve as elegant, bite-sized hors d’oeuvres at your next gathering.
