Watercress, Sweet Pea & Ricotta Quiche
Looking for a meat-free entrée? This Watercress, Sweet Pea & Ricotta Quiche is the ideal main course for brunch, lunch or dinner. Best of all, it can be made with your favorite store-bought gluten-free pie crust and prepared in advance.
- QUICHE INGREDIENTS
- 5 large eggs
- 1 cup whole milk
- ½ cup ricotta cheese
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup semi-packed watercress leaves
- 1 cup sweet peas, fresh or thawed
- 1 gluten-free prepared or homemade quiche crust (see recipe below)
- CRUST INGREDIENTS
- 1 cup gluten-free flour
- ½ teaspoon salt
- ¼ cup olive oil
- ¼ cup ice water
Mix flour and salt in a medium bowl. Add olive oil and ice water, and whisk mixture until it thickens and forms a ball of dough. Press dough into a 9-inch pie dish and set aside until quiche filling is ready to be poured in.
Preheat oven to 350° F.
Put eggs, milk, ricotta cheese, salt and pepper in a large bowl and whisk until combined. Add the watercress leaves and peas, and mix again with a spoon.
Pour mixture into a pie dish containing the crust, and use a spoon to make sure the watercress leaves and peas are in an even layer. Bake until a knife inserted into the middle comes out clean, about 40 minutes. You can reheat quiche in the oven or microwave before serving.
Nutrition Analysis: 220 cal, 13 g fat, 125 mg chol, 440 mg sodium, 16 g carbs, 2 g fiber, 3 g sugar, 9 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.
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