An alternative one-dish meal to pizza and focaccia is this savory quiche with goat ricotta. In the dough I added Belgian endive and zucchini; you can vary the vegetables according to the season.
A distinctive quiche: the shortcrust is based on buckwheat and oat flours, with very little oil and just a pinch of salt.
Very quick to prepare — with this savory quiche with goat ricotta, it is ready to serve in 35 minutes.
Why did I use goat ricotta? Because goat ricotta, although slightly richer in lipids than cow ricotta, is qualitatively superior when it comes from animals raised on pasture rather than industrially.
Goat ricotta is undoubtedly more flavorful, and we know that goat (and sheep) milk can be easier to digest because the fat particles are smaller compared to cow’s milk, so they are processed more easily in the stomach.
Here are a few related recipes — quiches, rolls, gnocchi — that you might find interesting:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Spring, Autumn, Spring, Summer
Ingredients — Savory Quiche with Goat Ricotta
These quantities are for a quiche about 8.7/9.4 in (approximately a 9-inch) pan.
- 3.5 oz (about 3/4 cup + 1 tbsp) buckwheat flour
- 3.5 oz (about 3/4 cup + 1 tbsp) oat flour
- 1/3 cup (about 2.7 fl oz) water
- 2 tbsp extra virgin olive oil
- 1 pinch sea salt
- 1 pinch thyme
- 7 oz (about 3/4 cup) goat ricotta
- 1 egg (organic, category A)
- 2 zucchini
- 1 head Belgian endive
- 1 tbsp extra virgin olive oil
- 1 tbsp aromatic herbs (fresh)
- 1 pinch sea salt
- 1 pinch garlic powder
Tools
- 1 Quiche pan
- 1 Frying pan
- 1 Hand mixer
- 1 Grater
Steps to prepare Savory Quiche with Goat Ricotta
In a blender, pour the buckwheat and oat flours with a pinch of salt and the thyme. Add the water emulsified with the oil and blend until you have a soft dough. Check the dough’s consistency — you may need another tablespoon of flour depending on the flours you use.
Remove from the blender, shape into a ball and transfer to a bowl. Cover and proceed with the filling.
Meanwhile, wash, trim and grate the zucchini with a coarse grater. Squeeze them well and set aside.
Wash and chop the Belgian endive. In a skillet, pour 1 tablespoon of oil, add the chopped endive, garlic powder and salt, and cook for about ten minutes. In the last minutes add the zucchini to flavor together.
Tips and storage
The savory quiche with goat ricotta can be stored in the refrigerator for a couple of days. Of course, I suggest varying the filling according to the season.
