Quiche was something that I didn’t really have until probably my mid 20’s. When I think of breakfast in my house and how I grew up, it was typically scrambled eggs, beans, and tortillas. A Quiche was nowhere to be found. Now that I know how easy and delicious they are to make, they’re a staple when I have people over. This Veggie Ricotta Quiche is one of my favorites and the ricotta cheese adds so much flavor. The veggies can easily be swapped out for whatever you have on hand but I do recommend using something colorful so that it’s tasty and also nice to look at. Eat with your eyes people!
I didn’t cook much when I was young and very rarely helped my Mom out in the kitchen. Looking back I wish that I had done that much more because I would have learned a ton from my Mother and Grandmother. As I’ve gotten older I’ve tried to become more adventurous with my cooking and even though sometimes it’s a total failure, sometimes it’s not! Playing with your food takes on a whole new meaning when you’re experimenting with ideas in the kitchen. The best part is when you’re done and you’re just looking at your creation in awe. Quiches can be so beautiful, which makes them a great item to serve at potlucks, family gatherings, holidays, or any day really.
Another great thing about making a quiche is that it is so versatile. You can make it with any veggies, add some meats, and use your favorite type of cheese. I like to use ricotta because it’s light and is a great combination with the veggies. If I have bacon, kielbasa, or sausage I’ll throw some in as well. I also love using bright colored veggies because it makes the quiche look even more lovely which makes it even tastier in my opinion. Food tells a story and the story can always be beautiful. This Veggie Ricotta Quiche is one of my favorite breakfast to make!
Here are a few recommendations for making a quiche:
I recommend cooking the vegetables beforehand to let the flavors mix. I like to saute them all together and then let them cool down while I get everything else ready.
When using tomatoes, I don’t cook them beforehand but instead layer them on top of the mixture once it’s all poured in. I find that cooking them in advance makes them very soggy and I like them a little more firm. Although they still get soft in the baking process, they’re still a little more on the firm side. This also enables me to layer them on top and give it a little style.
The same goes for spinach, I like to use fresh spinach but there’s no need to cook it prior to adding the egg mixture to it since it cooks down and wilts so much.
If you’re going to be adding any meats to the quiche make sure to cook those as indicated on the label first and letting them cool.
You can use any type of cream or milk for the quiche. I usually use almond milk for mine but the higher fat content on the milk or cream the creamier the quiche will be so feel free to use whatever you’d like.
This quiche is does not have a crust but you can easily make it with one. Make sure to blind bake the crust beforehand to keep it crispy instead of soggy. Blind baking a crust simply means baking is slightly before adding your filling and then finishing the baking process after the filling has been added. For a quiche don’t poke holes in the crust because your egg mixture will seep through them.
You can also make a hash brown crust or if you’re looking for a lower carb option you can make one out of spaghetti squash. It’s fairly simple and in my opinion just as delicious, if not tastier.
You can literally fill your quiche with anything you’d like so make sure to add your favorite veggies, meats, and cheeses! Anything goes! Well, almost anything.Print
Veggie Ricotta Quiche
A beautiful spin on breakfast (or any meal) that is easy to make, healthy, and delicious. This Veggie Ricotta Quiche is sure to be a crowd pleaser!
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Category: Breakfast
- Method: Baked
- Cuisine: French/German
1/2 cup almond milk
1 tsp salt
1/2 tsp pepper
1 tsp Old Bay Seasoning
100 grams broccoli, chopped or broken apart into small pieces
100 grams sweet baby bell peppers, chopped
100 grams onions, chopped
100 grams tomatoes, sliced
100 grams low-fat ricotta cheese (can be non-fat or regular)
1 tsp garlic, minced
- Preheat oven to 350 degrees.
- Saute broccoli, onions, and baby bell peppers until onions are translucent and fragrant. Add garlic and saute another minute. Remove from heat and let cool.
- Beat eggs, milk, salt, pepper, Old Bay Seasoning until well combined.
- Distributed cooled veggies evenly in a prepared pie tin or glass pie baking dish. Pour egg mixture over veggies and lay tomatoes on top spreading them out evenly.
- Add dollops of ricotta anywhere you’d like trying to distribute evenly so that each slice will have some.
- Bake at 350 degrees for 35-40 minutes or until the quiche is firm and completely set. Allow to cool 5-10 minutes and serve.
This recipe can be made ahead of time and reheated in the oven or microwave. It can also be served cold which is great for potlucks or gatherings where it is buffet style.
- Serving Size: 1 Slice
- Calories: 100
- Sugar: 3.2
- Sodium: 382.1
- Fat: 5.2
- Saturated Fat: 1.8
- Trans Fat: 0
- Carbohydrates: 4.4
- Fiber: .9
- Protein: 8.3
- Cholesterol: 189
Keywords: breakfast, quiche, healthy, baked, eggs, veggies, ricotta, low carb, crustless