Servings: 4 people
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
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.
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.
- You can use frozen vegetables for the whole dish!
- 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!