When on my recent vacation I had an amazing vegetable quiche. It inspired me to try baking one of my own. This recipe is suitable for brunch, breakfast, or dinner with a green salad. I like a crisp crust, so I decided to blind bake my crust first. I think you can get away with raw dough. Let me know if you try it that way!
Feel free to change the vegetables with what you have on hand. I think spinach would be a nice addition and some mushrooms. Saute all veggies first. Drain tomatoes if you choose to include them.
- Pie crust, homemade or store bought
- 5 Eggs
- 1 Cup ricotta cheese, part skim
- 1 Cup milk
- 1 Tablespoon butter, melted and cooled
- 1 Cup cheddar cheese, shredded
- 1 Cup broccoli, chopped
- 1 Medium onion, chopped
- 2 Cloves garlic, minced
- 1/2 Pepper, chopped
- 1/2 Teaspoon black pepper
- 1/4 Teaspoon Salt
- Blind bake pie crust in a large spring form pan.
- Saute onion and garlic and place in a bowl.
- Saute broccoli and pepper until soften, place in the bowl with the onions.
- In a mixer, or mix by hand, combine eggs, ricotta, cheddar, milk, melted butter, pepper and salt.
- Once pie crust has cooled, place vegetables in the bottom. Top with egg mixture. If needed, cover the crust edges with foil to prevent burning.
- Place spring form pan on an old cookie sheet and in the oven.
- Bake at 375 for 45-60 minutes. This is a wide time range, check after 45 minutes and keep adding time.
- Check for doneness as you do with a cake, use a toothpick. When it comes out clean, it is done.
- Allow quiche to cool for 15 minutes. If you want to make your quiche pretty, trim the edges of the crust to meet the filling level.
- Serve warm or at room temperature.
Freeze slices of quiche and reheat in the oven as needed.