Use the pastry to line a buttered quiche dish. Line with baking paper and pour over some dried beans (or weights). Bake for 20 minutes in the preheated oven. Remove from the oven and cool for 5 minutes.
In the meantime, heat the oil in a frying pan and saute the garlic and onion for 2 to 3 minutes. Add the chopped tomatoes and cook over medium heat for 15 minutes or until the juice is reduced by half. Season with salt.
Spread the par-baked pastry case with mustard, then pour in the cooked tomatoes. Layer sliced tomatoes on top, then sprinkle with herbs de Provence and pepper. Bake in oven for 30 minutes.
Used different ingredients.
I blended tofu with nutritional yeast and used that as a quiche filling, mixing the herbs and chopped tomatoes in that. I topped the lot with pitted kalamata olives. Yum. - 14 Feb 2011