Quiche Lorraine Recipe With Ricotta

Pour over the bacon and cheese.

Quiche lorraine recipe with ricotta. Melt butter in a skillet over medium heat. Finally mix together the eggs and double cream in a jug. Drain on paper towels then chop coarsely.

Beat 5 large eggs a 284ml carton of single cream and 150ml milk together with a fork then add 140g finely grated gruyère cheese a generous grating of nutmeg and plenty of seasoning. Perfect for breakfast lunch or brunch or serve it with a salad for a light dinner. This easy vegetarian quiche recipe is made with spinach ricotta cheese eggs tomatoes and basil.

Meanwhile in medium bowl beat eggs half and half ricotta salt and pepper with whisk or fork until well blended. Step 2 place bacon in a large skillet and fry over medium high heat until crisp. Quiche lorraine is a simple tart with a flaky pastry crust and a rich custard filling jammed with smoky bacon and creamy cheese.

Pour egg mixture over layers of arugula and cheese. In a bowl mix the ricotta cheese till smooth and spread into the bottom of the baked pastry case. Heat 1 tbsp olive oil in a frying pan and fry 6 chopped rashers of bacon for a minute or so until lightly cooked.

Place chopped spinach into large bowl along with ricotta parmesan and seasonings. Add spinach and cook stirring occasionally until starting to wilt about 1 minute. Alternately layer arugula and cheese in baked shell.

Sprinkle the thyme over the top and trim the edges of the pastry. Bake for 30 40 minutes or. Add onion and cook for 1 minute.