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Ricotta, Lemon, and Arugula Quiche

Recipe photo courtesy of Dana Gallagher

Add a salad, and quiche becomes a complete meal. This version gets richness from ricotta and bursts of flavor from peppery arugula and lemon zest.

Source: Martha Stewart Living, June 2004



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How would you rate this recipe?
  • olivematuka
    29 AUG, 2017
    I can never understand why MS's recipes only ever get a 3 or 3.5 star rating overall. Very weird. Anyway, this is a really yummy quiche. Have made verbatim once, and now again with a few more eggs, a bit less milk (well, cream), and a touch more zest. Oh, and way less salt + a few hearty shavings of good quality parm.
  • Anota
    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
  • Beth Mc
    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.
  • Nancy Zelick
    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!
  • MS112573490
    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.

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