Wednesday, June 30, 2010

Ricotta, Lemon, Arugula Quiche

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.

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