Ricotta Cheese Quiche

L'Antro dell'Alchimista
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Ricotta Cheese Quiche Recipe
9
510
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Frozen puff pastry stands in for traditional pie crust (or pate brisee) in this quick quiche recipe. Thaw the pastry (and re-freeze any extra) according to the package instructions. The filling is an easier take on the usual custard, made by whisking together ricotta and robiola (or other mild, soft cheese), eggs, and cream, with diced ham and Parmesan folded in. Like all quiches, this one is equally good warm, at room temperature, or chilled, making it an excellent option for entertaining (or a packable lunch).

Ingredients

  • 1 sheet pastry dough (puff)
  • 250 grams ricotta cheese
  • 100 grams cheese (robiola, substitute a soft mild cheese)
  • 100 grams parmesan cheese (grated)
  • 2 eggs
  • 125 grams heavy cream (or milk)
  • 100 grams ham (cut into cubes)
  • salt
  • nutmeg

Directions

  1. Preheat the oven to 190C.
  2. Combine the ricotta cheese in a bowl with the robiola, eggs, and heavy cream. Add the parmesan cheese and the ham. Season to taste with salt and add a pinch of nutmeg.
  3. Roll out the sheet of puff pastry dough and place it in a wax paper-lined pie plate, pour the mixture inside the dough and bake for approximately 25 minutes.
  4. Remove the quiche from the oven and serve it warm.
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NutritionView more

510Calories
Sodium49%DV1180mg
Fat62%DV40g
Protein59%DV30g
Carbs2%DV6g
Fiber3%DV<1g

PER SERVING *

Calories510Calories from Fat360
% DAILY VALUE*
Total Fat40g62%
Saturated Fat24g120%
Trans Fat
Cholesterol240mg80%
Sodium1180mg49%
Potassium250mg7%
Protein30g59%
Calories from Fat360
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber<1g3%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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