Broccoli Ricotta Quiche
Submitted by thdev1
Broccoli ricotta quiche with cheddar, yogurt, and a whisper of nutmeg in a flaky crust. A lighter take on quiche that still satisfies with every slice.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minTwo cheeses, low-fat yogurt instead of heavy cream, and a grating of nutmeg that ties everything together. This is quiche that keeps things a little lighter without sacrificing a thing.
Ricotta makes the filling creamy and pillowy, cheddar brings the sharpness, and the yogurt adds a subtle tang that lifts the whole dish.
With 224 reviews and a solid rating, this one has been road-tested by a lot of home cooks.
Pro Tips
- Use an unbaked pie shell. The filling and crust cook together, giving you a crisp, golden bottom
- Grate the nutmeg fresh. Pre-ground nutmeg loses its aromatic punch fast
- Let the quiche rest for 5 to 10 minutes after baking. The filling firms up and slices much more cleanly
- Swap in Swiss or Gruyere for the cheddar if you want a more classic French flavor
Ingredients
Directions
Spread broccoli in bottom of pastry shell.
Sprinkle on onion.
Combine eggs, yogurt, cheeses, salt and pepper.
Beat until smooth. Pour mixture over broccoli.
S prinkle grated nutmeg on top.
Bake in preheated 375℉ (190℃) oven for 30 minutes, or until filling is firm and pie shell is golden.
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