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.

pie crust being rolled and set in pie plate

I like quiche for many reasons, but its main draw for me is its versatility. You can throw in basically whatever you have in your fridge, and that there is an endless possibility of meat, vegetable, and cheese combinations for the filling.

It’s also a versatile dish that can be eaten for breakfast, lunch, or dinner, hot or cold. Since I always have puff pastry and eggs on hand, it’s the kind of meal I can throw together quickly using what I have on hand.

This particular quiche I actually shopped for, though. I had a vision in my head of a bacon and ricotta quiche with vegetables and set out to make it.

Asparagus was not part of the original plan, but they looked too beautiful to resist and were a perfect match. I used a large 11-inch tart pan here, but to make it in a standard 9-inch pie pan just leave out a few eggs.

To speed things up I also used a frozen puff pastry as the base, but feel free to use your favorite pie crust, either homemade or purchased (I have a friend who makes an incredible cream cheese crust, which I originally wanted to make but was low on time).

Finally, feel free to switch up the filling based on personal preference and season. Instead of ricotta try cheddar or goat cheese. Omit the bacon to make it vegetarian, or add spinach and mushrooms instead of arugula and zucchini. See what I mean about it being versatile? Although I have to say, this particular combination will be entering my regular rotation.

More Breakfast Recipes:

Places to stalk Cravings of a Lunatic

Facebook ~ Twitter ~ Pinterest

Instagram ~ YouTube ~ Kiss My Smoke

Bacon Asparagus Quiche served in a pan and white plate

Print Pin

4.43 from 7 votes