This was an unusual combination of flavors for a quiche recipe but it worked. It's amazing how much flavor is in arugula!
store-bought pie dough
12 ounces fresh ricotta cheese
1 1/2 cups milk
2 large eggs
1 1/2 tablespoons freshly grated lemon zest
1 1/2 teaspoons coarse salt
3/4 teaspoon freshly ground pepper
1 1/2 cups (about 2 ounces) baby arugula
Whisk ricotta, milk, eggs, zest, salt, and pepper in a large bowl. Stir in arugula. Pour mixture into tart shell; bake until puffed and pale golden brown, about 45 minutes (took almost 60min for my oven). Let cool at least 30 minutes before serving.