Summer Vegetable Quiche   Back to Recipes

Paired with Ecco Domani Pinot Grigio



  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 6 sun dried tomatoes, finely chopped
  • 1 zucchini, diced
  • ½ red bell pepper, cored, seeded and diced
  • 2 scallions, finely chopped
  • 1 rosemary sprig, finely chopped
  • 1 tsp dried oregano
  • 1 9" deep dish pie crust
  • ⅔ cup partly skimmed ricotta cheese
  • ¼ cup grated pecorino romano cheese (or parmesan)
  • 4 large eggs
  • 1 tsp kosher salt
  • ½ tsp black pepper


1. Preheat oven to 350Fº.

2. In a large pan over medium high heat, add olive oil, garlic, rosemary, zucchini and red bell pepper and cook for 4 minutes.

3. Add sun dried tomatoes, scallion and dried oregano and cook for 3 minutes. Transfer the vegetables on to a plate and let cool to room temperature.

4. Whisk eggs, ricotta, pecorino, salt and pepper in a bowl and add vegetables.

5. Pour mixture in the pie shell and bake in the oven for 40-50 minutes, until cooked through. Serve.

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