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To make these rich, fluffy quiches, we’re mixing a base of creamy ricotta and eggs with earthy sautéed mushrooms and sweet roasted peppers, for pops of brightness. A side of oregano-seasoned potato (which goes into the oven along with the quiches) gets another fragrant lift from lemon juice.
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Preheat the oven to 425°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the onion. Roughly chop the peppers. Halve the potato lengthwise; cut crosswise into 1/4-inch-thick pieces. Quarter and deseed the lemon.
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms and sliced onion. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and softened. Turn off the heat. Season with salt and pepper to taste.
Crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and 2 tablespoons of water. Add the cooked mushrooms and onion and chopped peppers. Stir to thoroughly combine.
Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts. Top with the crumbled cheese. Season with salt and pepper. Place the sliced potato on a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer.
Bake the quiches and seasoned potato 18 to 20 minutes, or until the quiche filling is cooked through and the potato is tender when pierced with a fork. Remove from the oven. Let the baked quiches stand for at least 2 minutes before serving.
Evenly top the roasted potato with the juice of 2 lemon wedges. Serve the baked quiches with the finished potato and remaining lemon wedges on the side. Enjoy!
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