Ricotta Quiche

This is a great way of making the most of a little. I like to make these on a Friday when we are going to be out in the garden on Saturday. It takes the hassle out of finding something for lunch. I made some with egg and bacon and some with leeks but you can use an alternative such as smoked salmon or broccoli.I would normally use a mix of milk and cream but had some Ricotta left so the perfect way to use it up. Surprisingly for me the Ricotta is amazing to to cook with, everything ends up ‘souffled’. I just love it! Shame is that I took the picture once the quiches had cooled down and so the ‘souffle’ action was gone too. Never mind you there’s always the next time.
For the pastry, this can be made from scratch by hand, or in a food processor or ready made using something like ‘Jus-Rol’.

To put this dish together you will need the following.

Short Crust Pastry
4oz Plain Flour Sieved
2oz Fat (could be butter or mix of butter/lard or something like Trex) at room temperature
A pinch of salt
2 tbsp Ice cold water (Add one at a time)

Sieve the flour and salt into a bowl
Cut the fat into small pieces and add to the flour
Rub the fat into the flour very softly and lifting it to a height which lets the air into it as it drops back into the bowl from your fingers, continue to do this until the fat has been blended into the flour. A few little bits of fat left doesn’t matter and wont affect the end result.
Sprinkle the cold water in (one tablespoon at a time) and using a knife cut through until a dough is formed then using your fingers bring it together to a ball.
Alternatively you could put it all into a food processor and whizz to bread crumb stage then add the water one tablespoon at a time and whizz again until a ball of dough is formed.

Or you could just buy a pack of ready made Jus-Rol or similar.

Wrap in cling film or grease proof paper and leave in the fridge for around 20 to 30 minutes.
While the pastry is ‘resting’ prepare the filling.

1 small onion chopped
3 rashers Bacon chopped into small pieces (I used back rashers but you could use ham, boiled bacon or leave it out and use 2/3 medium sized leeks instead)
Oil/Butter just enough to saute the onion and bacon/leeks  if used
3 Eggs
3 rounded tbsp Ricotta cheese
2oz Mature Cheddar Cheese or similar strong hard cheese
salt and pepper to taste (a pinch of salt and a couple of turns on the pepper mill)
A dash of milk

Preheat the oven to 220C or 425F or Gas mark 7
Prepare the quiche dishes by add a smear of oil/butter and then dust with flour to stop them sticking
Roll the pastry out to fit the quiche dish/es

Add the oil or butter to a pan and heat
Add the onion and bacon or leeks and saute until the onion is soft
Take off the heat and let them cool
Add the eggs to a bowl and whisk
Add the ricotta
Add the salt and pepper
Whisk together and add a dash of milk
Add the onion and bacon to the quiche dish/es evenly
Add the egg and ricotta mix
Add the grated cheese evenly over the top
Cook small quiches for less time so say 10 to 15 minutes  and for one large quiches cook for 20 to 25 minutes until golden brown if needed add a few minutes more.

This is lovely served with a mixed leaf green salad

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