Ricotta, Lemon, And Arugula Quiche

Name: Ricotta, Lemon, And Arugula Quiche
Prep time: 2 h 28 min
Cook time: 2 h 28 min
Total time: 2 h 28 min
Yield: 1
Cuisine: Mediterranean, French, European
Ingredients: 1 serving Arugula Salad; 57 grams 1/2 cups (about baby arugula; 2 teaspoons coarse salt; 2 larges eggs; 1 serving Tart Dough; 340 grams fresh ricotta cheese; 2 Tbsps freshly grated lemon zest; 355 milliliters milk; 1 teaspoons freshly ground pepper

Ricotta, Lemon, And Arugula Quiche might be just the Mediterranean recipe you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 998 calories, 63g of protein, and 65g of fat per serving. This recipe serves 1. This recipe covers 46% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 28 minutes. Head to the store and pick up lemon zest, pepper, tart dough, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

On a lightly floured work surface, roll out dough to 1/4 inch thick.

Ingredients you will need

Dough

Roll

Cut out a 12-inch circle. Fit circle into cake ring, pressing dough onto baking sheet and up sides of ring; trim dough flush with top edge of ring. Prick bottom all over with a fork. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet