Ricotta, Lemon, and Arugula Quiche

By July 1, 2010Uncategorized

Image by http://www.flickr.com/photos/58234324@N00/

All-purpose flour, for dusting

Pre-made pie crust (store bought or can use your own recipe)

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 arugula leaves

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.

Adapted from www.marthastewart.com.


Author Terra

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