This Italian-style Tomato Ricotta Quiche made with farm fresh eggs, creamy ricotta cheese, and sliced tomatoes makes a delicious meal any time of day.
Quiche is one of those meals that is super versatile whether you're looking to serve as a brunch item or a quick lunch or dinner served with a tossed salad.
It's one of those recipe items that you can make ahead of time, eat for days or even freeze to have meals at a later time.
Being that we love tomatoes; especially this time of year when they're growing in abundance, I wanted to make a new version of quiche and with the addition of ricotta cheese, I think it's my new favorite!
This Tomato Ricotta Quiche was super creamy, loaded with my favorite flavors and yields 6 pieces. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this deliciously creamy quiche, you're going to need the following ingredients:
Pie Crust: I used a refrigerated pie crust and par baked it before adding the egg mixture, but you can use frozen par-baked crust or even homemade.
Eggs
Milk: Usually I like to use heavy cream or half & half in quiche; however, with the addition of ricotta cheese, I opted for milk so the mixture wasn't as thick.
Ricotta Cheese: You can use whole milk or part skim; which is what I used.
Grated Pecorino Romano Cheese
Fresh Chopped Basil
Kosher Salt
Black Pepper
Sliced Tomatoes: For aesthetic purposes, I topped the quiche with sliced tomatoes once the egg mixture set a bit; but you can also add diced tomatoes into the egg mixture as well.
If using a refrigerated pie crust like I did, you'll need to par-bake the crust before adding the egg mixture.
How do you make Tomato Ricotta Quiche?
Preheat the oven to 375 degrees F; then line a 9-inch pie dish with the pie crust; crimping the edges.
Place the pie dish on a baking sheet; then bake 10-12 minutes until the dough is lightly browned and the dough is no longer raw. Remove the pie crust from the oven.
While the pie crust is baking, add the eggs and milk to a medium bowl; then whisk until smooth. Next, add the ricotta and grated cheeses, basil, salt and pepper; then mix well until combined.
Add the egg mixture to the pie crust; then place the sheet pan back in the oven and cook for 15 minutes until the eggs start to set.
Remove the pan from the oven; then top with the sliced tomatoes, place the quiche back in the oven and continue to cook until the eggs are completely set; approximately 15 minutes more.
You can gently tap the top of the quiche and it should be slightly firm to the touch. Take the quiche out of the oven, allow to cool for 5 minutes; then slice into 6 pieces and serve.
Storage and Reheating
You can store prepared quiche wrapped tightly or in an airtight container in the refrigerator for up to 3 days or up to 3 months in the freezer.
Before reheating a whole quiche, make sure it is brought to room temperature for at least 15 minutes.
- Microwave: To reheat a single slice from a refrigerated or defrosted state, place the quiche on a microwave safe plate and cook on high for 1-2 minutes. For a whole quiche, I recommend reheating the oven method.
- Oven: Preheat the oven to 350 degrees F, place the whole quiche on a baking sheet, cover the edges with foil; then bake 25-35 minutes until hot in the center.
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More Quiche Recipes
- Broccoli White Cheddar Quiche
- Savory Sausage and Spinach Quiche
- Ham and Cheese Quiche
- Bacon and Havarti Quiche
- Pumpkin and Brie Mini Quiche
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Tomato Ricotta Quiche
Ingredients
- 1 refrigerated pie crust
- 6 large eggs
- ¼ cup milk
- ½ cup part skim ricotta cheese
- ¼ cup grated pecorino romano cheese
- 1 tablespoon fresh chopped basil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 medium tomato (sliced)
Instructions
- Preheat the oven to 375 degrees F; then line a 9-inch pie dish with the pie crust; crimping the edges.
- Place the pie dish on a baking sheet; then par-bake 10-12 minutes until the dough is lightly browned and no longer raw. Remove the pie crust from the oven.
- While the pie crust is baking, add the eggs and milk to a medium bowl; then whisk until smooth.
- Next, add the ricotta and grated cheeses, basil, salt and pepper; then mix well until combined.
- Add the egg mixture to the pie crust; then place the sheet pan back in the oven and cook for 15 minutes until the eggs start to set.
- Remove the pan from the oven; then top with the sliced tomatoes, place the quiche back in the oven and continue to cook until the eggs are completely set; approximately 15 minutes more. (You can gently tap the top of the quiche and it should be slightly firm to the touch.)
- Take the quiche out of the oven, allow to cool for 5 minutes; then slice into 6 pieces and serve.
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