No matter what you're making, make it delicious with great cheese
GreatCheese.com2010-10-18Vegetable Quiche: Pie Crusts, Brocolli, Carrots, Onion, Ricotta, Eggs, Milk, Oregano, Salt and Peppercomments powered by Disqus
- 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.
Discover recipes that are sure to please.