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!Â
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
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Instagram ~ YouTube ~ Kiss My Smoke
Bacon, Vegetable, and Ricotta Quiche
Ingredients
- 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
Instructions
- 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.
Nutrition
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.
If you’re looking for more breakfast recipes be sure to check out my recipe index. You can also find a lot more snack recipes as well.
Be sure to follow me on Pinterest while you’re here. I love pinning great recipes! Also, make sure you follow me on Instagram. It’s a great way to stay up to date with the blog.
Toodles! xx
Katherine Martinelli
You are too sweet Kim!! Thank you so much for having me as your guest. 😀
anne
Great guest post , Kim 😉 Hi Hoo ! Katherine , the quiche looks delicious 😉 Love all the different flavor and texture in that dish !
Kim Bee
@Katherine- I am honoured and touched you did it for me.
@anne- Couldn't have asked for a better guest. So grateful to Katherine for agreeing to do this!
Heidi Loebig
Yum! I love quiche and I'm thinking this is dinner tonight!
easyfoodsmith
You definitely hit the jackpot! The quiche is the most gorgeous one I have ever seen...Bursting with colours, flavourful and healthy.
Jennifer (Delicieux)
Katherine is an absolutely wonderful and sweet person isn't she. I've spoken to Katherine a few times and it's so wonderful to deal with someone who is so genuine and passionate about what they do.
The quiche looks wonderful, I love all of the vibrant colours.
Tina
This dish is so packed with wonderful ingredients! Usually quiches are more egg than anything else. Nice to see that this recipe contains something from all the major food groups to make it a well rounded meal. Great guest post. Also nice to see a few of my favorite bloggers here together-have a great day you two!
Dara
Gorgeous! I have never made a quiche - this seems so easy. Great job.
Kristen
That quiche is just perfect for Christmas with the green and red peeking out. Those photos make me want to dive head first into the dish and not come out until I am licking the last crumbs off of my hands and face. Such a delightful guest post!!
Eating Deliciously
This quiche sounds delicious! Great combo of colors and flavors. Love the photos!
Eri
I cannot agree more for the things you mentioned about Katherine. I love her! and I love that quiche! Bbbbacoon!!!
Good to be here Kim!
Julie at Burnt Carrots
This quiche looks just wonderful! I have extra ricotta staring me down in the fridge and I think I'm going to put it to good use this morning! Thanks
Kim Bee
@Heidi- This would be perfect for dinner!
@easyfoodsmith- I know right! Love this woman and her food.
@Jennifer- Total agreement! So happy I'm getting to know her.
@Tina- Aw, thanks. I know hubs is going to love this when I make it.
@Dara- I love easy. Those are the ones we make over and over.
@Kristen- Lol, it looks so inviting doesn't it!
@Eating Deliciously- Katherine sure takes top notch photos. I am always blown away by the beauty of hers.
@Eri- Lol, I love anyone who loves bbbbacoon! Nice to have you here.
@Julie- Can't let good ricotta go to waste. Thanks for stopping by.
Kiri W.
Wonderful guest post! I loooove quiche, and this one sounds perfect. mmm, asparagus and ricotta! 😀
Lizzy
Oh, what a great guest poster, Kim (AKA Lunie :))! I love both your blogs, so this is a double treat! Katherine, FANTASTIC quiche! So beautiful and tempting...I want a slice (or two) for lunch~
Carolyn
Hey, great guest post. Love Katherine's blog, as well as yours, and I love quiche. Yum!
Thippi
Oh Kim Bee!!! I'm still giggling lunatic like with spurts of chuckles & yep...will have my lunatic like smile for a while today :p You're like my happy drug pill thanks for your craziness, totally LOVE it! Hello Katherine,you put BACON in your quiche, I like you already tehee, it's so gorgeous & I won't be able to put down those asparagus either! I'll be checking out your site soon because Kim says so & because you do beautiful work & I envy your travels & OMGosh tootin skootin your FOOD pics ~drool~ & I should really stop babbling on Kims blog now...Thanks Kim for yet another wonderful post:)
Kels @ K and K Test Kitchen
Hi Kim! I'm glad that even on guest post days we still get a little bit of ganster slang 🙂 Also love this recipe from Katherine. I recently discovered her blog via Foodbuzz and I'm so glad that I did!
Hannah
I'm so happy to discover your blog! I love Katherine's and the recipe she shares here is terrific.
Kelly | Eat Yourself Skinny
Fabulous guest post, this looks SO delicious! Wonderful presentation as well! 🙂