Mitzuna Quiche with Ham & Ricotta

I love quiche, it is so easy to make and you can really add anything you want and it’ll be delicious! I had a bag of mitzuna which I haven’t cooked with much, so I wanted to see what I could do with it. Mitzuna is a green that looks similar to arugula but has a more of a bitter, peppery taste to it. It was a little strong for me to make a salad with (unless I mixed it with other greens) so I decided to make a quiche with it, and it ended up being one of my favorite quiches I have made so far! Rather than making the usual crust I decided to use thinly sliced potatoes instead, which I loved, because potatoes and eggs are just meant to be together. I will definitely be making this again!

1 large potato (or two medium) half cut the long way, and the rest sliced (see photo)
2 cups mitzuna, chopped
3-4 garlic cloves, minced
1/2 red onion, chopped
4 pieces Canadian bacon or ham (about 1 cup worth chopped)
6 eggs
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/3 cup fresh parsley, chopped
Salt and pepper, to taste
Olive oil

Preheat oven to 375 degrees. Heat some olive oil in a large skillet and add the long sliced potatoes, cooking until slightly golden and fork tender. Plate and repeat with the other sliced potatoes. In the same pan, saute the garlic and onion until translucent. Add the mitzuna and cook until wilted, then toss in the ham and cook until heated through. In a large bowl beat the eggs and ricotta together, then add the Parmesan cheese, parsley, salt, pepper, and lastly the mitzuna mixture.

The assemble, cover the bottom of a pie dish (which has been lightly rubbed with butter or non-stick spray) with the smaller potatoes, covering the best you can. Use the longer sliced potatoes along the edges. Pour in the egg mixture and bake for about 30-40 minutes or until the egg has set. Let cool for 5 minutes before slicing. Enjoy!



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