The quiche with ricotta, eggs and peas is a creamy savory tart that’s easy to prepare, perfect as an appetizer, main course or quick dinner — maybe add a slice of pecorino or Parmesan for a tasty, informal meal!
In the nutritional information you’ll find the quantities for 6 servings using an 8-inch pan — this is the one I used below ↓
As you can see, it’s quite tall — this kind of savory tart with frozen peas, cow’s ricotta and if you like you can also use a 8.7-inch (22 cm) pan, which will of course yield more portions.
This time a photo sparked the idea, and since Easter is coming chicken eggs are certainly a key ingredient — so this is a seasonal-themed little recipe.
This quiche with ricotta, eggs and peas is perfect to make in spring when peas are in season!
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I opened a recipes channel on WhatsApp that’s open and free for everyone — no notifications and no sound. You can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll read one sweet and one savory recipe!
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QUICHE WITH RICOTTA, EGGS AND PEAS
La cucina di ASI
- Difficulty: Very easy
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, All seasons
- Energy 372.63 (Kcal)
- Carbohydrates 20.77 (g) of which sugars 3.28 (g)
- Proteins 11.28 (g)
- Fat 28.10 (g) of which saturated 11.31 (g)of which unsaturated 11.16 (g)
- Fibers 1.69 (g)
- Sodium 655.15 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 package puff pastry sheet
- 4 eggs
- 200 g mascarpone (about 7 oz)
- 250 g cow's ricotta (about 9 oz / ~1 cup)
- 200 g frozen peas (about 7 oz / ~1 1/4 cups)
- 1 onion
- 4 tbsp grated Parmesan
- 1 tbsp extra-virgin olive oil
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools
- Molds
- Pans
- Baking paper
Steps
Simple and tasty little recipe to start…
1) Boil 3 eggs starting from cold water and count about 7–8 minutes from the boil. Then put them under running cold water to cool and proceed with the other steps for the savory quiche.
2) In a pan heat the extra-virgin olive oil and, when hot, add the finely chopped onion and cook for 3–4 minutes, stirring.
3) Add the frozen peas, season with salt and pepper and cook, adding hot water as needed to finish cooking.
4) Let cool and preheat the oven to 356°F (180°C) in conventional mode.
5) In the same pan you used for the onion base add the mascarpone, the ricotta, an egg yolk, and the grated Parmesan. Taste and add salt only if needed.
6) At this point you can choose… BLIND-BAKE THE QUICHE FIRST: after lining the pan with the puff pastry sheet and the parchment paper, prick it well with a fork and bake for about 15 minutes. It will puff a bit even if you pricked it — that’s fine! THEN pour in the filling, decorate with the halved hard-boiled eggs and bake again for another about 35 minutes.
7) OR you can pour the very creamy filling straight into the pastry shell placed in the pan, add the halved hard-boiled eggs and proceed with a single baking stage.
8) I personally used the latter technique because I thought the filling is very moist and the pastry shell would soften anyway, so I chose flavor — but you pick whichever option tempts you most!
9) After baking it’s useful to cool the quiche with peas, eggs and ricotta on a rack, sprinkle a little chopped parsley and then it’s ready to taste!
10) It’s delicate and tasty — great as a snack, a main course or sliced as a colorful appetizer!
Enjoy your meal!
I SUGGEST OTHER VERY EASY SAVORY TART RECIPES
RETURN TO HOME FOR NEW AND TASTY RECIPES FROM THE BLOG La cucina di ASI
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Annalisa suggests …
1) The creamy filling made with soft cheeses like mascarpone and ricotta is ready to be enriched, so feel free to add extras…
2) – you can add small cubes of pancetta or speck pre-cooked in a pan with a little fat;
3) – you can choose to add pecorino for a stronger flavor to the filling;
4) – skip the parsley and use fennel fronds or dill instead.
