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!  I make this for Christmas brunch and for special occasions when special friends come for breakfast, like this morning.  If you’ve read my apple pie recipe, you know that I don’t bake pie crusts!  This recipe also uses frozen pie crusts 😉

In a large bowl crack 6 eggs and whisk together, add salt, pepper, 3/4 cup ricotta (whole milk – no fat free 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 incase it spills over.  Cut cherry tomatoes in half and place in 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.  Enjoy!


~ Robin

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