Ricotta Vegetable Quiche | Baking

It’s the weekend. You are busy doing laundry, cleaning the house and laying on the couch catching up on Netflix (the most important chore of all). You want to serve up a show-stopping breakfast with minimal effort. Never fear – the Ricotta Vegetable Quiche is here!

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Ricotta is Bettah

This recipe was born from a tub of ricotta cheese sitting in the fridge begging to be used. You may use full lactose, ‘regular’, ricotta or you may substitute for any store-bought lactose-free, vegan options. My favorite is this cashew Ricotta from It Doesn’t Taste Like Chicken.

In a typical quiche recipe, you’d whisk your eggs with milk or heavy cream. Here I swap that out for my favorite fluffy creamy cheese, ricotta. Blending it into the eggs gives the quiche an impossible fluffiness and delectable creaminess.

Swap it out

Think of the recipe below as a general guideline. You can make it as is, following the ingredients exactly or you can swap in your favorites and make it your own!

Some of my other favorite quiche vegetables include:

• Mushrooms – baby bella, chopped portobello
• Asparagus
• Shallots (which can be used in place of garlic for a milder flavor)
• Zucchini
• Shredded potatoes (frozen hash browns — easy and delicious)
• Tomatoes

Additionally, you can switch up this recipe with your own spice mix. Here, I use my go-to mix for egg-based recipes, but you can easily swap in your favorite spices (maintaining measurements) or go super easy by switching in your favorite spice blend.

If your chosen pre-fab spice blend contains salt, skip the suggested amount of salt in the recipe. If not, add in the salt and pepper as directed.

Get crusty

This recipe uses the frozen pie crusts that come folded. You could also use the kind you buy already in the pie pan, or if you are feeling extra you can make your on pie crust from scratch.

I’ve made this quiche with an oversized tortilla as the bottom crust which worked equally well. This could be a viable option for gluten-free folks, or make your own pie crust using a gluten-free flour. I’d suggest following this recipe for an easy gluten-free pie crust.

Breakfast (f)or Dinner

While this quiche would be stunner at any brunch, it’d also make a great, comforting and simple weeknight meal. Pair with a side salad to round it out or serve up a side of roasted potatoes.

Ricotta Vegetable Quiche – Vegetarian, Dairy-Free Option

An easy weekend brunch recipe! This ricotta vegetable quiche is full of veggies and totally flexible. Make it vegetarian or dairy-free easily by using the recipe notes.

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Prep Time: 1 hour hour

Cook Time: 25 minutes minutes

Course: Breakfast, dinner

Cuisine: American, French, Italian

Keyword: hearty vegetable quiche, quiche, vegetarian breakfast, vegetarian dinner, vegetarian quiche, vegetarian recipe

Servings: 4 people

Author: Recipe by Lauren Harvey at www.edibleink.org

Ingredients

Crust

• 1 flaky pie crust homemade or store-bought

Spice Mix

• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano

Filling

• 2 cloves garlic minced
• ½ white onion diced
• ¾ cup bell peppers, diced. red, green, orange or yellow.
• ¾ cup broccoli diced
• ¼ cup chopped frozen spinach OR ¾ cup fresh spinach, chopped.
• ¾ cup artichoke hearts diced
• 1½ cup ricotta cheese
• 2 tbsp extra virgin olive oil
• 6 large eggs (add more if using medium eggs)

Instructions

• Preheat oven to 350°F. Follow the pie crust instructions to thaw and roll out to fit 9-inch standard pie plate. Follow blind-baking instructions, adding pie weights, and baking to 10-15 minutes, until crust starts to brown. Remove from oven and allow to cool. Leave oven on.
• In a medium-sized fry pan, add olive oil. Once warm, add in garlic and onion, sauté until tender, translucent, and fragrant.
• Add all vegetables to pan (bell peppers, broccoli, artichoke hearts, and spinach). If using frozen spinach, defrosting before adding to pan is not necessary.
• Sauté over medium heat for about 15 minutes, until vegetables are tender and all water is cooked out of the spinach. If the water does not cook out of the spinach in the pan, it will cook out in the quiche which could lead to watery sogginess.
• In a medium-sized bowl, whisk eggs together until smooth. Add ricotta, 1 tablespoon olive oil, salt, pepper and spice mix. Mix well.
• Pour the egg and ricotta mixture into the pie crust. Sprinkle the sautéed vegetables on top, distributing as evenly as possible. Optional: top with a shredded cheese, like parmesan or sharp cheddar.
• Bake at 350°F 25-35 minutes until middle is set and no longer liquid.
• Remove from oven and allow to cool 10-15 minutes, to allow everything to set. Cut into slices. Serve with avocado and salsa.

Notes

1. If you don’t like any of the vegetables, feel free to swap them out. Use the same measurements. Try substituting:
   • Roasted, diced sweet potato
   • Zuchinni
   • Cauliflower
   • Asparagus
   • Mushrooms
2. Adjust spices to your taste. Or, try your favorite store-bought spice mix. If using your own spice mix, eliminate spice mix in recipe and use 1½ tablespoons of your desired spice mix. 
3. For a spicy kick, add in a diced jalapeño to the pan when sautéing the garlic and onions.
4. You can use frozen vegetables for the whole dish!
5. To make DAIRY FREE: Use a vegan ricotta cheese recipe, like this one from It Doesn’t Taste Like Chicken. 

Tried this recipe?Let us know how it was!

Made this quiche? Let me know in the comments below!