Ricotta, Rosemary, Tomato Quiche

I tried this recipe last March and my manly man husband, who won’t go near quiche because “it’s girly food”, absolutely loved it!  It’s the only quiche he will eat!  So now I make this for Christmas brunch, Easter and for special occasions when friends come for breakfast, like this morning.

FULL DISCLOSURE:  If you’ve read my apple pie recipe, you know that I don’t bake pie crusts!  This recipe also uses frozen pie crusts.


So, in a large bowl crack 6 eggs and whisk together, add salt, pepper, 3/4 cup ricotta (whole milk – no fat-free ricotta please!), and 3/4 cup cream.  Pour into a deep-dish pie crust or 2 regular crusts that you’ve placed on a cookie sheet just in case it spills over.

Cut cherry tomatoes in half and place them in the quiche randomly.  I use a mixture of red and yellow.  I don’t know how many tomatoes… just add what you like.  Chop up a couple of stems of rosemary and sprinkle it on the quiche.  Add creamy goat cheese.. again, I didn’t measure, I just randomly dropped it in.  Finally, sprinkle with Parmesan.  Bake at 350 for about 40-45 min until lightly brown on top and set in the middle.

Let sit for a few before slicing.  Serve with a simple salad if you’d like. I usually make one with butter lettuce, shavings of parmesan, and then dress it with lemon and olive oil.   Enjoy!

~ Robin

3 thoughts on “Ricotta, Rosemary, Tomato Quiche

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