Bacon, Vegetable, and Ricotta Quiche

Bacon, Vegetable, and Ricotta Quiche

By Katherine Martinelli, Guest Blogger

One of the things I love most about puff pastry is how versatile it is. In this recipe from my new book, Puff Pastry at Brunch: 10 Sweet and Savory Recipes to Start Your Morning, it becomes a flaky, no-fuss crust for a springtime quiche loaded with ricotta, bacon, and spring veggies. Of course you can easily omit the bacon to make it vegetarian, substitute other vegetables in place of the asparagus, zucchini, and arugula, or swap out the ricotta for another cheese. And quiche is very forgiving, so if you wish to make one to fit a smaller pie or tart pan, just leave out a few eggs and cut down slightly on the other ingredients.

Yield: 8 to 10 servings

Ingredients:
Butter or baking spray
1 pound puff pastry
6 ounces bacon, roughly chopped
4 stalks asparagus
2 small zucchini, chopped (about 2 cups)
1/2 cup chopped arugula
8 eggs
1/4 cup whole milk or cream
6 ounces fresh ricotta

Directions:
Preheat the oven to 350°F. Generously grease an 11-inch tart pan with butter or baking spray.

Roll out the puff pastry to a large circle about 1/8-inch thick. Evenly center it in the greased tart pan, press down, and trim edges. Prick all over with a fork and weigh down with pastry weights or another ovenproof pan. Bake until light golden brown, about 10 minutes. Remove from the oven and set aside.

Meanwhile, cook the bacon in a large skillet over medium-low heat, 5 to 8 minutes until crispy. Transfer to a paper towel-lined plate.

Add the zucchini to the same pan with the bacon grease and cook until tender, about 5 minutes. Set aside.

Bring a pot of water to a boil and add the asparagus. Cook for 1 to 2 minutes until slightly tender, but not soft. Drain and immediately run under cold water (this will stop it from cooking and help it keep its vibrant green color). Slice into bite-sized pieces.

In a large bowl, whisk together the eggs and milk. Fold in the bacon, zucchini, asparagus, arugula, and 4 ounces of the ricotta.

Pour the mixture into the pre-baked crust. Crumble the remaining ricotta on top.

Bake until the eggs are fully set, 20 to 30 minutes. Remove from the oven and allow to rest at least 5 minutes before slicing.

Reprinted with permission from Puff Pastry at Brunch: 10 Sweet and Savory Recipes to Start Your Morning (Hang Time Press, 2012)

Katherine Martinelli is an internationally published food and travel writer and photographer. She recently released her first cookbook, Puff Pastry at Brunch: 10 Sweet and Savory Recipes to Start Your Morning (Hang Time Press, 2012), as well as Tasting Mahane Yehuda, a Rama Food iPhone app. A native New Yorker, she currently calls Be’er Sheva, Israel home and writes about her adventures in food at www.katherinemartinelli.com


Pair with:
Cold Heaven Viognier Santa Ynez Valley 2010 – $26.99
Soter North Valley Pinot Noir Willamette Valley 2009 – $34.99

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