Ricotta & Tomato Quiche Recipe

Name: Ricotta & Tomato Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7/8 pound puff pastry ready - rolled; 1 cup ricotta sheep; 2 large eggs beaten; 5/8 cup Parmesan grated; 1 clove garlic, peeled & squeezed out; 1 bunch fresh basil washed, pad dry on kitchen paper & finely sliced; maldon sea salt; black pepper; olive oil : a soft & fruity olive oil, not a strong one!; 6 tomatoes ripe & lage, evenly sized: top & bottum horizontally cut off & then halved horizontally; salad A green, to serve with it, likea mix of fresh green; balsamic vinegar; sunflower oil

Servings: persons

7/8 pound puff pastry ready - rolled
1 cup ricotta sheep
2 large eggs beaten
5/8 cup Parmesan grated
1 clove garlic, peeled & squeezed out
1 bunch fresh basil washed, pad dry on kitchen paper & finely sliced
maldon sea salt
black pepper
olive oil : a soft & fruity olive oil, not a strong one!
6 tomatoes ripe & lage, evenly sized: top & bottum horizontally cut off & then halved horizontally
salad A green, to serve with it, likea mix of fresh green
balsamic vinegar
sunflower oil

1
Preheat the oven to 200u00b0C.
2
Roll the pastry out on a Silpat or on a baking tray covered with baking paper.
3
Prik the pastry several times with a fork.
4
Take a bowl & add the ricotta, the beaten eggs, the Parmesan cheese, the garlic & basil & season to taste with sea salt & black pepper. Beat until smooth. Taste again. It really has to taste good! Add a bit more grated Parmesan , if needed.
5
Spread the mix over the pastry base, leaving about a 2 cm border.
6
Arrange the tomatoes on top of the ricotta mix. Place them neatly together, pushing them down a bit. season lightly & drizzle with a bit of olive oil.
7
Bake for about 25 minutes until the filling has set & the pastry is golden brown.
8
Take it out of the oven & take the silpat away. Put it on a nice plate & cut up in slices.
9
Serve it with the green salad & cucumber slices & drizzle with the balsamic vinegar dressing.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 7/8 pound puff pastry ready - rolled, 1 cup ricotta sheep, 2 large eggs beaten, 5/8 cup Parmesan grated, and more.

Yes, Ricotta & Tomato Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta & Tomato Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions