Broccoli Ricotta Quiche

This baby was born on a late night when I couldn’t sleep. Everyone goes into the kitchen whips up a quiche when they can’t sleep…right?…right? Well, I was sure glad the next morning when I woke up and sliced into this baby for brunch. The crunch of the broccoli and creaminess of the ricotta is a match made in heaven.

Ingredients

Dough:

2 cups of flour

2 eggs

1 stick of butter

pinch of salt

1/2 cup of milk

Filling:

2 cups of chopped broccoli

5 eggs

1 cup of ricotta cheese

salt and pepper to taste

Directions

First, we’re going to start with the dough. If you have a stand mixer you can add all the ingredients and put the dough hook on until it forms a dough ball. If not, add you flour, salt, eggs, soft butter and milk to a big bowl. Kneed with you hands until the dough ball forms. If it’s too crumbly you can add more milk and if it’s too wet you can add more flour.

You can use fresh or frozen broccoli (*note: if using frozen broccoli allow it to defrost so you can chop it.) You want to chop it into bite sized pieces.

Add chopped broccoli, eggs, ricotta, salt and pepper to a bowl and mix it until everything is well coated.

Turn your dough on to a floured surface and use a rolling pin or your hands to roll it out. You want it to be large enough to fit in your pie dish

Pick the dough up and put it inside the pie dish. I used a ravioli cutter to trim around the edges and give it a pretty little design.

Add your filling inside and bake at 375 F for about an hour. Stick a toothpick in it, if it comes out clean, it’s ready!

Buon appetito!