Ricotta, Lemon and Arugula Quiche

Martha Stewart Living

Makes 4 servings / one 8-inch quiche

    Tart Dough                                    
    Flour for dusting                                             
    12 ounces ricotta cheese                                      
    1 1/2 cups milk                                               
    2 large eggs                                                  
    1 1/2 tablespoons lemon zest                                  
    1 1/2 teaspoons salt                                          
    3/4 teaspoon pepper                                           
    1 1/2 cups baby arugula                                       

Set an 8-inch cake ring (with 2-inch sides) on a rimmed baking sheet lined with parchment paper.

On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out a 12-inch circle. Fit circle into cake ring, pressing dough onto baking sheet and up sides of ring; trim dough flush with top edge of ring. Prick bottom ail over with a fork. Freeze until firm, about 30 minutes. Preheat oven to 400°.

Line tart shell with parchment paper, and fill with pie weights or dried beans-Bake until dough starts to feel firm on edges, about 2O minutes. Remove parchment and weights; continue baking until pale golden brown, about 15 minutes.  Let cool completely on a wire rack. Leave oven on.

Whisk ricotta, milk, eggs, zest, salt, and pepper in a large bowl Stir in arugula. Pour mixture into tart shell; bake until puffed and pale golden brown, about 45 minutes. Let cool at least 30 minutes before serving.

MY NOTE: DO NOT overfill pie shell!  If you spill egg mixture over sides of quiche, the outside of the shell will burn!  Can substitute baby spinach for the arugula.

MXF