Friday, July 4, 2014

Broccoli Ricotta Quiche

broccoli in the field
Broccoli is one of those fun vegetables that we can grow in both the spring and fall...and it happens to lend itself perfectly to being part of my favorite meal time go to - quiche. 

Quiche is: easy to make ahead, can be eaten for all meals {and those "in-between" meals}, it's cheap, healthy, and you can throw in almost any vegetable.  Ahhh perfection.

I made this a true quiche with the crust but feel free to make it crust-less if the mood strikes or in a cupcake tins to make egg cups. 

Broccoli Ricotta Quiche

1 pie shell {try to use deep dish if you fits more of the goodness!} 
1 head of broccoli 
1 cup ricotta, separated 
6 large eggs
a splash of milk 
salt and pepper to taste 

Preheat oven to 350. 
Prick bottom of pie shell with a fork and pop in the oven for 10 minutes.  
Wash broccoli and cut from the stalk so you just have florets.  Give them a rough chop so they are small pieces to ensure they will cook completely.
Add to bottom on pie shell. 
In a bowl whisk eggs, 3/4 cup ricotta, splash of milk {I never measure this...but around 1/4 cup}, salt and pepper.  
Pour egg mixture over broccoli in the pie shell.  Take remaining 1/4 cup of ricotta and drop small dollops all over the top of the quiche.  
Place in the oven for about 50 minutes.



  1. Hi there :) I'm fairly new to your blog.. but I love your online space here! This recipe looks so delicious + I have some broccoli that's about ready for harvest in the garden. Can't wait to try this.. thank you!

    1. Thanks for stopping by Caitlin! I hope you enjoy the quiche!

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