Bacon Ricotta Quiche

Who knew the secrets to divine quiche are less eggs and creamy ricotta?? We did! Surprise!!

Ingredients

2 large eggs

1/2 cup heavy cream

1/2 cup whole milk ricotta

1 cup half and half

1/2 teaspoon salt

1/4 teaspoon black pepper

3/4 cup chopped parsley

1 frozen deep dish pie crust

1 cup grated cheddar

5 slices of cooked, crispy bacon, chopped

1/2 cup scallions, finely sliced

Instructions

1. Preheat oven to 350F.

2. In a large bowl, whisk the eggs. Add the cream, ricotta, half and half, salt, pepper and parsley and stir to combine.

3. Place frozen pie crust on a baking sheet.

4. Spread 1/2 cup of the cheese over the bottom of the crust, followed by all of the bacon.

5. Top the bacon with the scallions and pour the egg mixture over the scallions, about 1/2-inch from the top of the crust. Top with remaining cheese.

6. Bake for 1 hour. If the cheese on starts to get too brown, cover loosely with aluminum foil and continue baking.

7. The quiche is fully cooked when a knife inserted into the center comes out clean. Transfer quiche to a cooling rack to rest for at least 1 hour before serving.

Print

With ImageWithout Image

Bacon Ricotta Quiche

Yield: 6

Author: Dink Cuisine

Prep time: 15 MinCook time: 1 HourInactive time: 1 HourTotal time: 2 H & 15 M

Who knew the secrets to divine quiche are less eggs and creamy ricotta?? We did! Surprise!!

Ingredients

• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup whole milk ricotta
• 1 cup half and half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup chopped parsley
• 1 frozen deep dish pie crust
• 1 cup grated cheddar
• 5 slices of cooked, crispy bacon, chopped
• 1/2 cup scallions, finely sliced

Instructions

1. Preheat oven to 350F.
2. In a large bowl, whisk the eggs. Add the cream, ricotta, half and half, salt, pepper and parsley and stir to combine.
3. Place frozen pie crust on a baking sheet.
4. Spread 1/2 cup of the cheese over the bottom of the crust, followed by all of the bacon.
5. Top the bacon with the scallions and pour the egg mixture over the scallions, about 1/2-inch from the top of the crust. Top with remaining cheese.
6. Bake for 1 hour. If the cheese on starts to get too brown, cover loosely with aluminum foil and continue baking.
7. The quiche is fully cooked when a knife inserted into the center comes out clean. Transfer quiche to a cooling rack to rest for at least 1 hour before serving.

---

Check out some of my other creations:

DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

Be the first to find out about my new recipes!