A ricotta quiche is a wonderful, creamy alternative to the traditional custard-based quiche. The ricotta cheese gives it a lighter texture while still being rich and satisfying. Here’s a simple and delicious recipe for a Ricotta Quiche:
Ingredients:
For the crust (optional if using store-bought):
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 egg (for egg wash)
- 2-3 tbsp cold water
For the filling:
- 1 1/2 cups ricotta cheese (whole-milk ricotta works best)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (or a mix of mozzarella and cheddar)
- 1 small onion, finely chopped
- 1 cup spinach, cooked and chopped (optional but adds nice flavor)
- 1/2 tsp garlic powder (or 1-2 cloves garlic, minced)
- Salt and pepper to taste
- Fresh herbs like thyme, parsley, or basil (optional)
Instructions:
1. Make the crust (if homemade):
- Preheat the oven to 375°F (190°C).
- In a food processor, pulse the flour and salt together. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add cold water, 1 tablespoon at a time, just until the dough begins to come together.
- Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Shape it into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- After refrigerating, roll out the dough to fit a 9-inch pie dish or tart pan. Press it into the edges and trim the excess dough. Prick the bottom of the crust with a fork to prevent it from puffing up.
- Par-bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment and bake for another 5 minutes, until golden. Let it cool slightly.
2. Make the filling:
- In a large bowl, whisk together the ricotta, eggs, heavy cream, and Parmesan until smooth.
- Stir in the mozzarella, garlic powder, and season with salt and pepper.
- Add the cooked spinach (if using), chopped onion, and any fresh herbs you’d like to include.
3. Assemble the quiche:
- Pour the ricotta mixture into the pre-baked crust. Smooth the top with a spatula.
- If desired, sprinkle some extra grated cheese or fresh herbs on top for a finishing touch.
4. Bake:
- Bake the quiche in the preheated oven for 35-45 minutes, or until the top is golden and the center is set (a knife inserted should come out clean).
- If the top is browning too quickly, cover the edges of the crust with aluminum foil and continue baking.
5. Cool and serve:
- Let the quiche cool for about 10-15 minutes before slicing. It can be served warm or at room temperature.
Variations and Add-ins:
- Vegetarian Options: Add sautéed mushrooms, bell peppers, or zucchini for a veggie-packed version.
- Meat Options: Add cooked bacon, sausage, or ham for extra protein.
- Herbs: Fresh basil, thyme, or rosemary work wonderfully with ricotta.
Tips:
- Make-ahead: You can prepare the quiche a day ahead. Just store it in the fridge, then reheat gently before serving.
- Frozen crust: If you’re short on time, a pre-made frozen pie crust works just as well for this recipe.
The ricotta makes the quiche creamy and a bit lighter than traditional ones, and you can mix and match the fillings based on what you like! Perfect for brunch, lunch, or a light dinner. Enjoy!
