savory ricotta + fava bean quiche

This quiche is so flavorful and delicious, it’s difficult to have  just one slice. It’s hard to mess up ricotta and eggs, you could add just about any ingredient to the mix, but I’ve used fava beans for texture and a mix of leafy greens. The lemon zest really makes this so don’t omit it!

I used a 9-inch tart pan with a removable bottom but had some crust and filling leftover, so I would recommend using a 10-inch pie pan with some depth.

ricotta + fava bean quiche

makes about 10 slices


  • 1-1/2 cups flour, extra for surface
  • 8 tablespoons salted cold butter, cut into cubes
  • 6 tablespoons cold water
  • 12 ounces ricotta cheese
  • 2 eggs
  • 1 tablespoon lemon zest
  • 1-1/4 teaspoons salt
  • 3/4 teaspoon freshly cracked pepper
  • 1-1/2 cups tightly packed baby greens, such as arugula, chard and spinach
  • 1 cup shelled fava beans, coarsely chopped
  • 3 tablespoons grated parmesan cheese


  1. In a food processor, combine flour and butter. Pulse until the mix resembles coarse cornmeal. Slowly add water and continue pulsing until dough comes together and is wet. Remove dough to a floured surface. Roll out dough to fit your pan. Carefully press dough into pan, adjusting sides as needed. With a fork, pierce the  bottom of the crust in several places.Place in freezer 30 minutes. Preheat oven to 425°F.
  2. Once frozen, place a square of aluminum foil over crust; fill with pie weights, dry beans or rice. Bake 15 minutes. Remove aluminum foil and pie weights; bake 5 more minutes. Remove from oven and reduce heat to 400°F.
  3. While baking, in a large bowl, whisk together ricotta, eggs, lemon zest, salt and pepper. Fold in greens and fava beans.
  4. Pour mixture into pie pan. Sprinkle with parmesan cheese. Bake in oven until puffy and brown, about 45 minutes.

7 thoughts on “savory ricotta + fava bean quiche

  1. Pingback: Fresh Fava Bean – Arugula Pesto/Spread « Fresh Force

  2. Yum, this looks so nice! I am very tempted to try, but pastry is something which I’ve not yet mastered. It always goes soggy, even with blind baking.
    Once again, lovely photos x

    • You should try it! I’m not confident when it comes to pastry either, but the food processor did all the work. It could’ve been flakier but I think I processed it too long. The key is to leave the butter as piecey as possible (so I’ve heard) because this creates air pockets (or flakiness) in the crust. Roll it out just enough and let science do the rest.

      Thanks for your comment!

  3. Hurrah for a vegetarian food blog! I only gave up meat (but not fish/seafood) in February and I’m running out of recipes to try already – best wishes for the Freshly Pressed (I wouldn’t have found you otherwise) x

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