The quiche with eggs, ricotta, and peas is a classic creamy and nutritious savory tart that can be served in slices as an appetizer or, in larger slices with perhaps a slice of pecorino or parmesan, as an idea for a tasty and informal meal!
In the nutritional guidelines, you will find the quantities for 6 servings with a 7.9-inch mold. This is what I used ↓
As you can see, this type of savory tart with frozen peas ricotta is quite tall, and if you want, you can also use a 8.6-inch mold with the possibility of obtaining a greater number of servings.
Once again, a photo sparked the idea, and since we’re approaching Easter, eggs are definitely a key ingredient, making this a themed recipe.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have launched a recipe channel available to everyone and free on WhatsApp with no notifications and no sound. You can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
QUICHE WITH EGGS, RICOTTA, AND PEAS
The cuisine of ASI
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- 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
- 4 eggs
- 7 oz mascarpone
- 1 cup ricotta
- 1 cup frozen peas
- 1 onion
- 4 tablespoons grated parmesan
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste pepper
- to taste chopped parsley
Tools
- Molds
- Pans
- Parchment Paper
Steps
A simple and tasty little recipe that starts…
1) Boiling 3 eggs starting from cold water and counting about 7-8 minutes from the boil. Then put them under running water to cool and proceed with the other steps of the savory quiche.
2) In a pan, I place the extra virgin olive oil, and when it’s hot, I add the finely chopped onion and continue cooking for 3-4 minutes, stirring everything.
3) Add the frozen peas, season with salt and pepper and cook, adding hot water to finish cooking.
4) Let it cool and preheat the oven to 356°F in static mode.
5) In the same pan for cooking the onion base, I add the mascarpone, ricotta, egg yolk, and grated parmesan. Taste and add salt if needed BUT only if necessary haha!
6) At this point, you can choose… BAKE THE QUICHE IN WHITE FIRST, meaning after arranging the puff pastry on the pan lined with parchment paper, prick it well and bake for about 15 minutes. It will still puff up a little even if we’ve pricked it, but… that’s okay! THEN pour the filling, decorate with halved boiled eggs, and return to the oven for about 35 more minutes.
7) OR we can pour the creamy filling we just made into the puff pastry shell placed in the tart pan, add the halved boiled eggs, and proceed directly to one single baking!
8) Personally, I followed the latter technique (so to speak) because I thought that anyway the filling is very moist, and the puff pastry shell would soften in any case, so I considered the taste that this brings but… you choose what appeals to you most, as always!
9) After baking, it would be useful to cool the quiche with peas, eggs, and ricotta on a rack, adding a little chopped parsley, and then… we are ready for tasting!
10) It is delicate and tasty, perfect as a snack, a one-dish meal, or in slices, as a colorful appetizer!
Enjoy your meal!
I SUGGEST OTHER EASY SAVORY TART RECIPES
RETURN TO THE HOME FOR NEW AND TASTY RECIPES FROM THE BLOG The cuisine of ASI
Do you like my recipes? Then follow me on your favorite social network! You can find me on INSTAGRAM PINTEREST YOU TUBE TWITTER and on the blog page on Facebook so you don’t miss any recipes or specials and comment with me on the various preparations!!!
Copyright 2022© Annalisa Altini, All rights reserved.
Annalisa advises …
1) The cream of the filling based on creamy cheeses like mascarpone and ricotta is also ready to be enriched so….
2) – we can add diced bacon or speck first cooked in a pan with a little bit of fat;
3) – we can choose to add some pecorino that gives a stronger taste to the filling;
4) – no parsley and use fennel or dill.
