RECIPE

Ricotta & Pea Quiche

A light, fresh quiche that celebrates simple, seasonal ingredients. The creamy filling of ricotta and eggs is perfectly balanced by a crisp, buttery pastry, while whipped ricotta, bright green peas, and a touch of lemon zest add a fresh finish. Delicious served warm, but equally enjoyable at room temperature for lunch, a picnic, or a light dinner.

ACTIVE TIME 30 minutes

TOTAL TIME 2 hours

SERVES 8 pieces

DIFFICULTY 3.0

Ingredients

For the pastry
250 g wheat flour
125 g cold butter, diced
1 tbsp apple cider vinegar
¼ tsp salt
1–3 tbsp ice-cold water (if needed)

For the filling
5 eggs
150 ml cream
100 g ricotta

For the topping
100 g ricotta
Peas (fresh or frozen), to taste
Zest of 1 lemon

Other requirements:
Pie dish of 26 cm.

Method

Read full method +

1. Make the pastry

Combine the flour and salt in a bowl. Rub the cold butter into the flour until the mixture resembles coarse crumbs. Add the apple cider vinegar and mix until the dough starts to come together. If needed, add ice-cold water, one tablespoon at a time, until the dough just holds together.

You can also make the pastry in a stand mixer using the paddle attachment. Mix the dry ingredients first, then the butter until crumbly, before briefly mixing in the vinegar and any additional water.

2. Chill the dough

Shape the dough into a flat disc, wrap it, and chill for at least 30 minutes.

3. Preheat the oven

Preheat the oven to 180°C (355°F).

4. Line the tart tin

Roll out the pastry and line a 26 cm (10-inch) tart tin. Press the pastry well into the edges and lightly prick the base with a fork.

5. Prepare the filling

Whisk together the eggs and cream, then fold in the ricotta until smooth. Season with salt and freshly ground black pepper if desired.

6. Fill the quiche

Pour the filling into the prepared tart shell.

7. Bake

Bake for 40–45 minutes, or until the filling is set and lightly golden. Allow the quiche to cool until just warm or completely cold.

8. Prepare the topping

Blanch the peas for 1–2 minutes in boiling water, then immediately rinse them under cold water to preserve their vibrant green color.

Whip the ricotta until light and creamy, then fold in the lemon zest.

9. Finish

Spread the whipped ricotta evenly over the cooled quiche and top with the blanched peas.

10. Serve

Slice into wedges and serve at room temperature. Perfect on its own or alongside a crisp green salad.

Tip:

Fresh peas are wonderful in spring, but frozen peas work beautifully year-round. Blanching them briefly keeps them sweet, tender, and beautifully vibrant.