Anna Weicht

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Summer Vegetable and Herb Quiche

September 5, 2017

I got this wonderful recipe from the Farm to Table cookbook.  It is the perfect recipe to use up garden tomatoes.  The red peppers, chives, and thyme also add an incredible amount of flavor to this quiche.  Topped off with ricotta and parmesan cheese, this quiche tastes just perfect!  Another great thing about this recipe is that it uses puff pastry which makes this quiche extra easy to prepare.  I hope you enjoy this last taste of summer!  If you make this summer vegetable and herb quiche, please let me know what you think of it.

Bon Appetit!

 

Tip:

I could not find a puff pastry that exact weight, so I used Pepperidge Farm Puff Pastry Sheets.  It comes with two pastry sheets.  Two pastry sheets equal 17.3 ounces (1.1 pounds).  Lay one sheet on top of another, and with a rolling pin, roll the pastries out.  It came out perfectly.

 

Preparation time is 45 minutes.  Total time is about 1 hour and 5 minutes.

 

Click here for a printable version of this recipe.

 

Ingredients:

  • 2 red bell peppers

  • 4 tablespoons olive oil

  • 12 ounces/350 grams puff pastry, thawed if frozen

  • all-purpose flour for dusting

  • 2 ripe but firm tomatoes, thinly sliced

  • 9 ounces/250 grams ricotta cheese

  • 1 cup grated Parmesan cheese

  • 1 teaspoon fresh thyme leaves

  • 1 tablespoon finely snipped fresh chives

  • salt and pepper

 

Directions:

Preheat the oven to 400 degrees Fahrenheit (200 Celsius).  Remove the stalks and seeds from the bell peppers, and cut the flesh into thin strips.  Transfer to a baking sheet and drizzle with half the oil.  Season to taste with salt and pepper; roast in the reheated oven for 20 minutes, or until soft.  Remove from the oven, and let cool while you prepare the quiche shell.

 

Roll the pastry out on a floured work surface and use to line a 9-inch/23-cm tart pan.  Prick the base with a fork to prevent the pastry from puffing up.  Scatter the roasted bell peppers evenly over the base, then arrange the tomato slices on top and season to taste with salt and pepper.  Beat the ricotta cheese in a bowl until smooth, then spoon over the vegetables.  Sprinkle over the Parmesan cheese, thyme leaves, and chives, then drizzle over the remaining oil.  Bake in the preheated oven for 20 minutes, or until the pastry and cheese topping are golden.  Serve immediately, or let cool.  Serves 4 to 6.

 

 

(edited by Anna Weicht)

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