Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
RECIPE: Skillet Ricotta Quiche With Greens and Lemon in an Almond Crust
- Yield: Makes 1 9-inch round quiche 1x
Description
To me, this airy, fluffy quiche — loaded with herbs, lemon zest, and a touch of spiciness from the arugula — is a sort of culinary representation of late spring and early summer. The crust is made with blanched almond flour, which provides a subtle, toasty flavor that I love. This is a great option for a brunch, and it travels well if you are bringing it to someone else’s event.
Ingredients
The crust
- 1 1/2 cups all-purpose flour
- 1 cup finely ground blanched almond flour
- 1 tsp salt
- 12 Tbsps cold, unsalted butter
- 3–6 Tbsps ice water
The filling
- 1 1/2 cups whole milk ricotta
- 1/2 cup heavy cream
- 5 large eggs + 2 egg yolks
- 1 cup packed flat-leaf parsley leaves and stems
- 1/2 cup packed basil leaves
- 1 Tbsp fresh lemon zest (from 2–3 lemons)
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 cup packed baby arugula
Instructions
- Combine the all-purpose flour, almond flour, salt, and butter in the bowl of a food processor, and pulse until the butter is the size of small peas.
- Add the ice water and pulse until the dough is moist. The dough will look crumbly. Place some in the palm of your hand and squish it; if it holds together, it is ready. Wrap the dough in plastic wrap, then roll a rolling pin over it until it forms a disk. Refrigerate until firm, at least 1 hour.
- Preheat the oven to 375°F. Have a 9-inch cast-iron skillet or heavy bottomed pie plate ready.
- Place the dough on top of a roughly 12-by-16-inch piece of parchment paper. Use a rolling pin to roll the dough into a circle with a 12-inch diameter. Transfer the parchment with the dough into the skillet or pie plate, pressing it down to fit snuggly. Dock the dough all over with the tines of a fork, then place a piece of parchment paper on top and fill it with pie weights. Transfer the skillet or pie plate to the oven and bake until the crust is beginning to set, about 15 minutes. Carefully remove the pie weights and continue to bake until the crust is lightly golden, about 15 minutes. Set aside.
- Meanwhile, make the filling: In the bowl of a food processor, combine the ricotta, cream, eggs, egg yolks, parsley, basil, lemon zest, salt, and pepper, and process until light green and very smooth. Pour the filling into the prepared quiche shell, then top with the arugula leaves, gently swirling with a fork to combine. Return the quiche to the oven to bake until set, about 30 to 35 minutes. Let cool until just warm, about 1 hour. Slice and serve.
Extra Egg Whites?
There’s no need to pitch an egg white when a recipe only calls for one of them. For either, add extras to egg dishes (like a frittata), swirl into a soup, or fry into leftover rice. If you just have one white, you can use it as a binder in homemade granola or use it to add a foamy, frothy head to a cocktail (like this vodka-based Morning Glory). If you have a few left over whites, consider making meringue (here’s a fancy dessert or you can just do the meringue part and bake them into cookies!).
