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
- 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.
- 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.
- While baking, in a large bowl, whisk together ricotta, eggs, lemon zest, salt and pepper. Fold in greens and fava beans.
- Pour mixture into pie pan. Sprinkle with parmesan cheese. Bake in oven until puffy and brown, about 45 minutes.