I love this dish, because it basically gives you a choice. You can either make this quiche with a crust or opt for the no-carb option without a crust. It turns out super delicious either way. This colorful quiche basically gives you a taste of summer on a cold winters day. It certainly brightens up my mood every time i have it.
Ingredients
- Ready-made quiche dough
- Zucchini
- Yellow and red pepper
- 2 large carotts
- 1 cup of cocktail tomato
- 2 cups of broccoli
- 1 cup of fresh spinach
- 3 stalks of spring onions
- 2 diced garlic cloves
- ½ tea spoon of oregano
- ¼ tea spoon of thyme
- Salt and pepper
- 3 large eggs
- ½ cup of ricotta
- ½ cup of milk
- 1 cup of shredded cheese
- Nutmeg
- Chilli powder
- Rosemary
Cut the zucchini, the peppers and the carotts in small dices. Cut the cocktail tomatos in half and then cut the broccoli, the spring onions and the spinach into smaller chunks. Mix all in a large bowl and season it. Fry the diced garlic cloves in a pan for 1-2 minutes and add it to the bowl.
Prepare your quiche form with the dough. I admit i am very lazy here, but I like to follow the principle „Don’t fix what’s not broken“. And since there are so many tasty ready-made crust options out there, I spare myself the effort of making it myself. If you choose the crust and not the no-carb version, make sure to butter the form before adding the dough. For the egg mixture, beat the eggs with the ricotta, milk and cheese. Season it with nutmeg, chili and rosemary. Fill the seasoned veggies in the form and top it up with the egg-mixture. If I have any excess dough, I like to lay a little dough pattern on top. But this is obviously not a must-have.
Bake it in the oven at 200 degrees Celsius/ 390 degrees Fahrenheit for approximaltely 40-45 minutes – give or take. The quiche is done when the filling is set and no longer jiggles. After you take it out of the oven, you want to let it sit for 5-10 minutes before digging in. Enjoy!
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