Ricotta quiche with asparagus and cherry tomatoes
Jul 15 2021
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....
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!