Vegetable quiche with galbani ricotta — easy, flavorful & perfect for any season

Preparazione

• 1

  Preheat your oven to 180°C. Line a tart pan with the pastry and prick the base with a fork

• 2

  In a frying pan, heat the olive oil and sauté the chopped vegetables with the minced garlic.

  Cook for about 10 minutes, until tender. Season with salt and pepper, then let them cool slightly

• 3

  In a large bowl, whisk together the eggs, milk, crème fraîche, flour, and Galbani Ricotta.

  Add curry or cumin if you’d like a lightly spiced version

• 4

  Mix the cooked vegetables into the Ricotta filling. Pour the mixture over the pastry in the tart pan

• 5

  Bake for 35–40 minutes, until the quiche is golden and fully set

• 6

  Enjoy warm, lukewarm, or cold. It pairs beautifully with green salad or a warm soup in winter

• • Seasonal swaps: summer version with tomatoes, zucchini, eggplant; autumn–winter version with leeks, spinach, carrots, peas, asparagus

  • More indulgent version: add diced ham, bacon, or smoked salmon.

  • Lighter version: use only milk + Galbani Ricotta (skip the crème fraîche).

  The quiche stays soft, delicious, and easier to digest.

  • Prevent sogginess: pre cook watery vegetables (zucchini, spinach) to remove excess moisture.

  • Time saving hack: prepare the filling the night before and refrigerate.

  Bake fresh the next day.

  • Great for meal prep: the quiche keeps very well overnight — ideal for lunchboxes or picnics.