Summer Vegetable Quiche with Ricotta, Cherry Tomatoes & Arugula Salad

Summer Vegetable Quiche

with Ricotta, Cherry Tomatoes & Arugula Salad

Group Created with Sketch. 40 min
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving

Inside this gorgeous quiche (a classic, savory tart)­, a wealth of the season’s finest produce awaits. We’re mixing our eggs—the defining ingredient in any quiche—with summer squash, cherry tomatoes, fresh corn and basil, then pouring the rich filling into a flaky crust. And we’re topping it off with dollops of fluffy ricotta. The cheese softens into the filling as it sets in the oven, creating a surface layer of silky, lightly-crispy texture. For a refreshing touch, we’re serving this gourmet quiche with a salad of arugula and sherry vinaigrette.

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ingredients
Summer Vegetable Quiche with Ricotta, Cherry Tomatoes & Arugula Salad
Title
  • 4 Farm Eggs
  • 1 Pie Crust
  • ¾ cup Grated Parmesan Cheese
  • 4 oz Cherry Tomatoes
  • 3 cloves Garlic
  • 3 oz Arugula
  • 1 ear Of Corn
  • 1 Summer Squash
  • 1 bunch Basil
  • 2 Tbsps Sherry Vinegar
  • 1 Shallot
  • ½ cup Part-Skim Ricotta Cheese
tried-and-true
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the stem end of the squash; medium dice the squash. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Halve the cherry tomatoes. Pick the basil leaves off the stems; discard the stems. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with the vinegar.

Cook the vegetables:
2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the garlic, squash and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened. Remove from heat.

Make the filling:
3 Make the filling:

While the vegetables cook, crack the eggs into a large bowl; beat until smooth. Whisk in the Parmesan cheese and basil (roughly chopping the leaves just before adding); season with salt and pepper. Add the cooked vegetables; stir to thoroughly combine.

Assemble & bake the quiche:
4 Assemble & bake the quiche:

Place the pie crust on a sheet pan. Carefully pour the filling into the crust. 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 20 to 22 minutes, or until the crust has browned and the filling is cooked through and lightly crispy on top. Remove from the oven. Let stand for at least 5 minutes before serving.

Make the vinaigrette:
5 Make the vinaigrette:

While the quiche bakes, season the shallot-vinegar mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, place the arugula in a large bowl; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra). Toss to combine; season with salt and pepper to taste. Serve the baked quiche with the salad on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the stem end of the squash; medium dice the squash. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cobs; discard the cobs. Halve the cherry tomatoes. Pick the basil leaves off the stems; discard the stems. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with the vinegar.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the garlic, squash and corn; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened. Remove from heat.

Cook the vegetables:
Make the filling:
3 Make the filling:

While the vegetables cook, crack the eggs into a large bowl; beat until smooth. Whisk in the Parmesan cheese and basil (roughly chopping the leaves just before adding); season with salt and pepper. Add the cooked vegetables; stir to thoroughly combine.

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan. Carefully pour the filling into the crust. 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 20 to 22 minutes, or until the crust has browned and the filling is cooked through and lightly crispy on top. Remove from the oven. Let stand for at least 5 minutes before serving.

Make the vinaigrette:
5 Make the vinaigrette:

While the quiche bakes, season the shallot-vinegar mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.

6 Make the salad & serve your dish:

Just before serving, place the arugula in a large bowl; season with salt and pepper. Add as much of the vinaigrette as you’d like (you may have extra). Toss to combine; season with salt and pepper to taste. Serve the baked quiche with the salad on the side. Enjoy!

Make the salad & serve your dish: