Ricotta quiche with asparagus and cherry tomatoes

Ricotta quiche with asparagus and cherry tomatoes

Jul 15 2021

u

45 mn

Makes 1 quiche

I make quiches a lot but for whatever reason I had never tried adding ricotta to it. Needless to say that since I am posting it, it was a huge success. It was absolutely delicious! I will try more veggies combinations here for fun, but ricotta might become solid part of future quiches and maybe even frittata....

Ingredients

  • 1 pie dough (store bought, thawed)
  • 5 eggs
  • 1 cup of ricotta
  • 8-10 tips of asparagus (blanched)
  • 1 cup of cherry tomatoes
  • 1 tsp of Italian seasoning
  • Salt and pepper

Directions

Blind bake the pie dough for 10-15 minutes at 350F. This will prevent a soggy bottom. Simply put your dough in a pie dish, put some parchment paper on top with some weights with or dried beans and pre-bake it.

Meanwhile whisk together the eggs, ricotta, Italian seasoning, some salt and pepper. You want a smooth looking batter. Add in 3/4 of the asparagus and tomatoes.

When the timer goes off remove carefully the pie from the oven and discard the weights and parchment paper. Gently pour in the egg-ricotta mixture and add the remaining vegetables on top. Return to the oven for 30-35 minutes until the quiche is set and cooked through. You want it o be firm at the touch, not wiggly anymore.

Enjoy with a leafy green salad... Make sure to keep leftovers, they taste delicious the following day for lunch!

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