Friday, July 11, 2014

Potato, Red Pepper, and Ricotta Quiche

Man there is just something about quiche in our house.  We just love it and can't get enough.  I love making it with whatever we have on hand.  But we stayed in a bed in breakfast about a year and a half ago in Bloomington, and had the most amazing quiche for breakfast in the morning and nothing has really compared since then!  Here is my attempt to recreate it, and although it may not be quite the same, it turned out really amazing in our opinions!  We loved the potatoes in it and the ricotta makes it so creamy.  I always make two quiche, because we love having the leftovers for breakfasts and lunches and it never lasts long. 

Potato, Red Pepper, and Ricotta Quiche
yields 2 quiche

2 pie crusts (I use peppridge farm refrigerated pie crusts)
about 10-12 eggs
about 3/4 cup milk
1 cup shredded cheese
12 oz ricotta cheese
8 small red potatoes
seasonings for potatoes: chili powder, garlic powder, cumin, salt & pepper
1 red pepper, diced
1 zucchini, diced

Start by cooking your potatoes.  Wash them thoroughly and dice into bite size pieces.  Add about a tablespoon olive oil to a saute pan and cook them until tender seasoning with chili powder, garlic powder, cumin, s&p to taste.

Roll out pie crusts into two pie dishes.  Mix eggs, milk, and shredded cheese in a large bowl with a whisk.  Evenly place potatoes, red pepper, zucchini between pie crusts.  Add large spoonfuls of ricotta into pie crusts and pour eggs over everything.

Bake at 450 for 10 minutes, then lower the heat to 325 and bake for an additional 40-50 minutes until quiche is set.  Allow to cool for 10 minutes if possible then serve!   

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