Ricotta, Lemon and Arugula Quiche


  • All-purpose flour for dusting
  • Tart dough
  • 12 oz. fresh ricotta cheese
  • 1 ½ c. milk
  • 2 large eggs
  • 1 ½ tbsp. freshly-grated lemon zest
  • 1 ½ tsp. coarse salt
  • ¾ tsp. freshly ground pepper
  • 1 ½ c. arugula
  • Fresh herbs to taste


Set an eight-inch cake ring (with two-inch sides) on a rimmed baking sheet lined with parchment paper (or use a pie pan). On a lightly-floured work surface, roll out the dough to a quarter-inch thick. Cut out a 12-inch circle. Fit the circle into the cake ring, pressing the dough onto baking sheet and up the sides of the ring; trim the dough flush with the top edge of the ring. Prick the bottom all over with a fork. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees. Line the tart shell with parchment paper, and fill with the pie weights or dried beans. Bake until dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until crust is pale golden brown, about 15 minutes. Let cool completely on a wire rack. Leave oven on. Whisk ricotta, milk, eggs, zest, salt and pepper in a large bowl. Stir in arugula. Pour mixture into the tart shell. Bake until puffed and pale golden brown, about 45 minutes. Let cool at least 30 minutes before serving. Serve with an arugula salad.