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!

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. For my favorite make at home vegan ricotta recipe, see the notes below!


  • 2 cloves garlic, minced.
  • 1/2 white onion, diced.
  • 3/4 cup bell peppers, diced.
  • 3/4 cup spinach, chopped frozen.
  • 3/4 cup broccoli, diced.
  • 3/4 cup artichoke hearts, diced.
  • 1 1/2 cup ricotta cheese.
  • 4 eggs, whole.
  • 2 tablespoons Extra Virgin Olive Oil.

1 teaspoon EACH of the following:

  • salt.
  • black pepper.
  • smoked paprika.
  • onion powder.
  • garlic powder.
  • dried oregano.

1 large flour tortilla, burrito-sized.


  • 1/4-1/2 Cup Breadcrumbs.
  • 1/2 Cup Parmesan cheese.


1. Preheat oven to 350 degrees. Cut a piece of parchment paper larger than the 9" pie pan. To cut to size, lay parchment on the table with the pie pan on top and cut around the edges. Place cut parchment inside pie pan. Set aside. Alternative: grease the pie pan using spray like Pam or butter.
2. Add 1 Tablespoon olive oil to medium-sized fry pan over medium heat. Saute diced onion and minced garlic in pan until tender, translucent and fragrant.
3. Add all vegetables to pan (bell peppers, broccoli, artichoke hearts and spinach). No need to defrost spinach, just add to pan frozen!
4. Saute uncovered on medium heat about 15-20 minutes, until all vegetables are tender. Ensure all the water has cooked out of the spinach, otherwise it will make the quiche soggy. Set aside.
5. In a medium-sized bowl, whisk eggs together until smooth. Add ricotta, 1 Tablespoon Olive Oil, salt, pepper, and seasonings. Whisk until smooth.
6. Place the tortilla in the bottom of the pie pan. For alternatives, see notes below!
7. Pour the egg and ricotta mixture into the parchment-lined pan. Sprinkle the sauteed vegetables on top, distributing as evenly as possible. Optional: Sprinkle 1/4-1/2 cup breadcrumbs and 1/2 cup Parmesan on top.
8. Bake in oven 25-35 minutes until middle is set and no longer liquid.
9. Cut into slices and enjoy! Serve with avocado slices and fresh spinach.


1. Feel free to adjust vegetables per personal taste. You could swap in roasted, diced sweet potato, zucchini, cauliflower or asparagus.

2. You can use many things for crust. For a low carb option, make the quiche without a crust by pouring the eggs directly into the parchment lined pie pan. For a more traditional quiche, use a pie crust, homemade or store bought.

3. I encourage creativity! Adjust spices per your tastes. I always recommend a little sprinkle of Trader Joe’s Nutritional Yeast or try their Mushroom Umami Seasoning for a savory kick.

4. You may use regular Italian ricotta for this recipe, or any store bought vegan alternative (though seasonings may need to be adjusted with store-bought vegan ricotta). To make your own Vegan Ricotta at home, use my favorite recipe from It Doesn’t Taste Like Chicken. Click here for recipe.

5. All vegetables can be picked up frozen prepped and ready at your local grocery store to keep things simple! Check the produce area as well for prepped and ready fresh veggies.

6. To make the Quiche GLUTEN FREE: Pour eggs and veggies directly into parchment-lined pie pan. Omit breadcrumb topping. Alternatively, use a gluten-free pie crust for the quiche.

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