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Frontier Co-Op Herbes De Provence -- 0.85 oz

Frontier Co-Op Herbes De Provence
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Frontier Co-op: Ethically Sourced Spices Available at Vitacost

Frontier Co-Op Herbes De Provence Description

  • French Blend with Savory &Lavender
  • Non-GMO Project Verified
  • Non-Irradiated
  • Kosher

This traditional French blend of aromatic herbs contains savory thyme, rosemary, basil, tarragon and lavender flowers. For a taste of the Mediterranean, include a splash of this flavorful blend in dips and dressings, soups and salads, sides and entrees.


Add early-on in cooking to allow the flavors to meld - and the scent to liver. It's distinctive without being overpowering, so you'll find it enhances a wide variety of foods.



*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Savory thyme, rosemary, basil, tarragon, lavender flowers.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Tofu Mini Quiches

Vegans don’t eat quiche... Until now, that is! This recipe uses tofu and nutritional yeast in place of eggs and cheese to create these zesty, potato-crusted, veggie-packed mini quiches. They’re perfect for a quick, grab-and-go breakfast or as a crowd-pleasing appetizer. Try them with your favorite vegetables and toppings—but we love them stuffed with asparagus and yellow squash and topped with cherry tomatoes and green onions.

Vegan Mini Quiches Topped with Cherry Tomatoes & Green Onions |

Makes 24 mini quiches


12 oz. block firm tofu, pressed for 10 minutes
2 tsp. nutritional yeast
1 tsp. pink salt
1/2 tsp. herbs de Provence
1/2 tsp. turmeric
1/2 tsp. garlic powder
1/4 tsp. paprika
1/8 tsp. black pepper
4 asparagus spears, diagonally sliced
½ red potato, finely sliced
? yellow squash, diced
¼ cup diced yellow onion
Cherry tomatoes, sliced, to top
Green onions, diced, to top


  1. Preheat oven to 425 degrees F. Grease a mini muffin pan with coconut oil.
  2. In a bowl of cold, salted water, soak potato slices. Then, drain and rinse and set to dry on a clean towel or paper towel.
  3. Press one potato slice in each mini muffin tin to cover the bottom and sides. Bake for 8-15 minutes or until crisp. Don’t let them get too dark or burnt. When done, set aside to cool.
  4. Reduce oven temperature to 400 degrees F.
  5. In a food processor or high-speed blender, combine tofu with herbs, spices and yellow onion. Process until smooth and fully combined. Transfer to medium bowl. Gently fold in asparagus and squash and mix until incorporated into tofu mixture.
  6. Place potato slices back into muffin tins and top with tofu mixture.
  7. Bake for 30 minutes. If desired, broil for the last few minutes for a crispier quiche.
  8. Serve warm, topped with cherry tomatoes and green onions.

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