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Ricotta, Lemon, and Arugula Quiche

  • yield: Makes 1 eight-inch quiche

Ingredients

  • All-purpose flour, for dusting
  • Tart 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
  • Arugula Salad

Directions

  1. Step 1

    Set an 8-inch cake ring (with 2-inch sides) on a rimmed baking sheet lined with parchment paper.

  2. Step 2

    On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 12- inch circle. Fit circle into cake ring, pressing dough onto baking sheet and up sides of ring; trim dough flush with top edge of ring. Prick bottom all over with a fork. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.

  3. Step 3

    Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 15 minutes. Let cool completely on a wire rack. Leave oven on.

  4. Step 4

    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. Let cool at least 30 minutes before serving. Serve with arugula salad.

Source
Martha Stewart Living, June

Reviews (4)

  • 13 Jun, 2013

    This is delicious. I've just done this and my mom loved. Me too. I used lots of lemon and I used also a little bit of ginger both in the dough and in the cream. I'm 25 years-old and I love Martha since ever! Thank u all

  • 19 May, 2013

    Great recipe, but the salt measurement is WAY off. Use a little over a quarter teaspoon instead. Otherwise, your dish will taste like you're sucking on a saltlick. As as an aside, you can also use a pre-made quiche shell to make creating this quiche even easier--I love using a whole wheat pie shell if I'm a rush.

  • 26 Mar, 2013

    VERY good! We had leftover arugula and savory pie crust from a previous recipe, so opted to try this filling. We love it - Thanks!

  • 18 Feb, 2012

    This quiche was great. The lemony flavor was light and fresh. I also like the arugula as I try to get as many veggies in my diet wherever I am able. (Not a big veggie fan) But, this was perfect! I made it on Sunday night and was able to snack on it all week for quick dinners and lunches! Yum.