This Bacon, Vegetable, and Ricotta Quiche is a wonderful breakfast recipe from the talented Katherine Martinelli!
Today I have a very special treat for you. The lovely and talented Katherine Martinelli is gracing us with a guest post here on Cravings of a Lunatic.
I have no idea how I got so lucky to have her agree to do this for me. She is an incredible cook, talented photographer, world traveller and the most amazing person. Her work has been featured in places like Food & Wine, and Women's Health to name a couple.
Her recipes are so impressive, there is such a vast array of them to delight your senses.Swing by her blog and tell her I sent you. You will be so happy you did and you may thank me with chocolate!
When Kim from Cravings of a Lunatic asked me to do a guest post on her lovely blog, there was only one answer: Of course!
I’ve admired Kim’s blog for some time. It’s written in a funny, candid voice and is full of inspiring recipes. Having recently become blogging buddies, I can also tell you that Kim is a thoughtful, supportive individual, the kind that you’re lucky to have in your corner.
We spent some time considering what recipe to include and settled on one that Kim herself would never post: quiche. Kim hates eggs and is lactose intolerant so this egg-based quiche with ricotta is definitely a recipe her readers wouldn’t otherwise get from her! It’s just too bad she can’t try it.
More Breakfast Recipes:
- Breakfast Toast: 4 Ways
- Red Velvet Sweet Rolls
- Turtle French Toast
- Potato and Bacon Breakfast Hash
- Candied Bacon
- Banana Sticky Buns
- Turtle Waffles
- Bananas Foster French Toast
Places to stalk Cravings of a Lunatic
Bacon, Vegetable, and Ricotta Quiche
- Pie Dish
- Glass Mixing Bowl
- 10 inch Cast Iron Skillet
- Butter or shortening
- 1 sheet puff pastry or your favorite pie crust
- 6 ounces bacon roughly chopped
- 4 stalks asparagus
- 2 cups chopped zucchini from 2 small zucchini
- ½ cup chopped arugula
- 8 large eggs
- ¼ cup whole milk or cream
- 6 ounces fresh ricotta
- Preheat the oven to 350F. Grease an 11-inch tart pan with butter or shortening.
- Roll out the puff pastry (to make this easier make sure it is cold). Fit into the greased tart pan and weigh down with pastry weights or another oven-proof pan. Bake until light golden brown, about 10 minutes, pushing down where it puffs up. Remove from the oven and set aside.
- Meanwhile, cook the bacon until crispy. Transfer to a paper towel-lined plate.
- Add the zucchini to the same pan with the bacon grease and sauté until tender, about 5 minutes. Set aside.
- Bring a pot of water to a boil and lightly steam the asparagus. 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 or cream. Fold in the bacon, zucchini, asparagus, arugula, and 4 ounces of the ricotta.
- Pour the mixture into the tart pan with the baked crust. Crumble the remaining ricotta on top.
- Bake until eggs are fully set, 20 to 30 minutes. Remove from the oven and allow to rest at least 5 minutes before slicing. Serve with a green salad and enjoy for breakfast, lunch, or dinner.
I would love to take a minute to thank Katherine for her kind words and for agreeing to do this for me. I am forever touched you said yes.