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.
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
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
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.
For a spicy kick, add in a diced jalapeño to the pan when sautéing the garlic and onions.