Vegetable Ricotta Quiche

Vegetable Ricotta Quiche Recipe

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
  1. Blind bake pie crust in a large spring form pan.
  2. Saute onion and garlic and place in a bowl.
  3. Saute broccoli and pepper until soften, place in the bowl with the onions.
  4. In a mixer, or mix by hand, combine eggs, ricotta, cheddar, milk, melted butter, pepper and salt.
  5. 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.
  6. Place spring form pan on an old cookie sheet and in the oven.
  7. Bake at 375 for 45-60 minutes. This is a wide time range, check after 45 minutes and keep adding time.
  8. Check for doneness as you do with a cake, use a toothpick. When it comes out clean, it is done.
  9. 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.
  10. Serve warm or at room temperature.

Freeze slices of quiche and reheat in the oven as needed.

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