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Tonight, we’re celebrating the Fourth of July early with this delicious, festive quiche. Our eggy filling is made with red onion and purple (also called blue) potato—along with zucchini and fresh basil, for a summery touch. Dollops of white ricotta create fluffy creaminess on top. We’re rounding out this exciting meal with a lemon-dressed arugula and radish salad.
Get PlansPreheat the oven to 425°F. Wash and dry the fresh produce. Small dice the potato. Peel and small dice the onion. Small dice the zucchini. Pick the basil leaves off the stems; discard the stems. Quarter and deseed the lemon. Cut off and discard the ends of the radishes; thinly slice into rounds.
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potato and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Remove from heat.
Crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Add half the Parmesan cheese and 2 tablespoons of water; whisk until smooth. Add the cooked vegetables and half the basil (tearing just before adding); season with salt and pepper. Stir to thoroughly combine.
Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust (you may have extra filling). Using a spoon, top the filling with 8 to 10 equal-sized scoops of the ricotta cheese, leaving some space between the scoops; season with salt and pepper. Bake 24 to 26 minutes, or until the crust is browned and the filling is set and cooked through. Let stand for at least 2 minutes before serving.
While the quiche bakes, in a small bowl, combine the juice of all 4 lemon wedges and the remaining Parmesan cheese; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
Just before serving, in a large bowl, combine the arugula, radishes and remaining basil (tearing just before adding); season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Serve the baked quiche with the salad on the side. Enjoy!
Tips from Home Chefs