Springtime is here, whether the temperature in New Hampshire wants to accept it or not. Since I can’t quite plant my garden for the summer or dance around in fields of flowers, I decided to cook with colors and diversify my food palette. Weekend brunch is the perfect time to show off your baking skills, especially when you have an easy and delicious recipe like this Springtime Vegetable Quiche.
Servings: Serves 6
Prep Time: 20 minutes
Cook Time: 80 minutes
- lb. asparagus, rough ends discarded, chopped in 1/2-inch pieces
- 1 onion, halved and thinly sliced
- 1 bell pepper, halved and thinly sliced
- 2 tsp. olive oil
- 1/8 tsp. salt, or to taste
- 1/8 tsp. freshly ground black pepper
- 3/4 cup part-skim ricotta cheese
- 1 egg
- 2 egg whites
- 1/3 cup skim milk
- 2 tsp. fresh or 3/4 tsp. dried thyme
- 1 tomato, sliced into 1/4-inch-thick rounds (You can also use sliced cherry tomatoes)
- thyme sprigs (optional garnish)
- Space the oven racks so that both may be used, and preheat oven to 425 degrees F. Spray a rimmed baking sheet with vegetable cooking spray.
- Place asparagus, onion, and bell pepper on the baking sheet. Drizzle with oil and sprinkle with salt and pepper; toss to distribute and coat the vegetables evenly. Bake until vegetables are tender and roasted, about 20 to 25 minutes.
- Gently unroll pie crust (whether homemade or store bought) and place in an ungreased 9-inch deep-dish pie pan. Press against the bottom and sides of pan, molding into the shape of the pan. Use a fork to poke holes in the base and sides. If using the pie shell, also poke holes with a fork in the base and sides. Bake until lightly golden, about 10 to 12 minutes. Cool slightly.
- Reduce heat to 375 degrees F. Place roasted veggies in the golden crust. Add ricotta cheese in dollops evenly across the vegetables.
- In a small bowl, whisk together egg and egg whites. Add milk and thyme and lightly whisk to combine. Pour this mixture over the vegetables. Top with tomato slices.
- Bake at 375 degrees F until a toothpick comes out clean when poked through the filling, about 40 to 45 minutes. Let rest at least 15 minutes before serving, or cool to room temperature.
- Serve warm or at room temperature. Garnish with thyme sprigs, if desired.
- 1 ¼ cups all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup cold butter, cut into small pieces
- 1 egg yolk
- 4-5 tablespoons Stonyfield Plain Greek Yogurt
Pie Crust Directions
- In a mixing bowl, add the flour, sugar, and salt. Turn the mixer on low for a few seconds, to combine. Add the butter. Turn the mixer on low speed, until the mixture resembles coarse crumbs, about 45 seconds.
- In a small bowl, mix together the egg yolk and the Greek yogurt until combined and smooth. Add the mixture to the mixer bowl. Mix on low speed again, for about 15 seconds (being careful not to over mix at this stage), or until the mixture is moist and shaggy and forms into a ball when squeezed with hands.
- Shape the mixture into a ball gingerly with your hands and turn it out onto a floured work surface. Shape the dough into a round disc, then roll the dough out into a circle with a rolling pin until it is 1 ½ inches larger than your pie plate. Carefully place the dough into the pie plate, trim the edges, and crimp the edges as desired all the way around. Freeze the dough for at least 30 minutes before baking.
- Use the pie dough as desired for your favorite pie recipes.
To Bake without Filling
- Preheat oven to 425. Poke the dough with a fork. Bake 15-18 minutes or until golden brown.