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2010-10-18Vegetable Quiche: Pie Crusts, Brocolli, Carrots, Onion, Ricotta, Eggs, Milk, Oregano, Salt and Pepper
Vegetable Quiche featuring Sorrento® Ricotta

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Sorrento® Ricotta

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Vegetable Quiche

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  • 15 oz. Pie Crusts, refrigerated
  • 1 cup Brocolli, chopped
  • 1 cup Carrots, shredded
  • 1 cup Onion, chopped
  • 30 Sorrento® Ricotta
  • 3 Eggs, beaten
  • 1/2 cup Milk
  • 1/2 tsp Oregano, dried
  • Salt and Pepper


Preheat oven to 375 degrees F. Prepare pie crust according to package directions, using a 9-inch pie pan. Prick bottom and sides of crust with a fork; flute edges. Bake for 6-8 minutes or until lightly browned. Remove from oven. Cook broccoli, carrots and onion in small amount of boiling water for 3-4 minutes or until crisp-tender; drain well. Spread mixture in bottom of partially baked crust. Combine ricotta cheese, eggs, milk, oregano, salt and pepper; blend well. Pour over vegetable mixture. Bake for 40-45 minutes or until a knife inserted in center comes out clean. Let stand for 5 minutes before serving.

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