Best 4 Ricotta And Arugula Quiche Recipes

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Ricotta and arugula quiche is a delectable dish that combines the creamy richness of ricotta cheese with the peppery tang of arugula. It is a versatile recipe that can be served for breakfast, lunch, or dinner and is perfect for any occasion. Whether you are looking for a quick and easy weeknight meal or an impressive dish for a special gathering, this quiche is sure to satisfy your taste buds. With just a few simple ingredients and a little bit of time, you can create a culinary masterpiece that is both delicious and visually appealing.

Check out the recipes below so you can choose the best recipe for yourself!

RICOTTA AND ARUGULA QUICHE



Ricotta and Arugula Quiche image

Using Pillsbury pie crust as the base, this peppery quiche is a light and tasty choice for breakfast, brunch or dinner.

Provided by By Arlene Cummings

Categories     Breakfast

Time 1h5m

Yield 8

Number Of Ingredients 7

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
5 eggs
1 cup half-and-half
1 cup whole-milk ricotta cheese
Salt and fresh ground black pepper to taste
1 cup coarsely chopped fresh arugula (or baby spinach)
2 cups shredded Italian cheese blend or mozzarella cheese (8 oz)

Steps:

  • Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake about 8 minutes or until very lightly browned.
  • Meanwhile, in medium bowl, beat eggs, half-and-half, ricotta, salt and pepper with whisk or fork until well blended.
  • Alternately layer arugula and cheese in baked shell. Pour egg mixture over layers of arugula and cheese.
  • Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving. Cut into wedges. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving

RICOTTA AND WALNUT RAVIOLI WITH ARUGULA



Ricotta and Walnut Ravioli with Arugula image

Peppery arugula lightens this substantial vegetarian pasta dish in which slightly tannic walnuts play a key role in pairing perfectly with red wines like merlot.

Provided by Food Network Kitchen

Time 2h10m

Yield About 30 ravioli

Number Of Ingredients 13

1 1/2 cups toasted walnuts halves
3/4 cup ricotta
Zest of 1 lemon
Freshly ground pepper
1 stick unsalted butter
3 cloves garlic, minced
1 tablespoon fresh lemon juice
2 cups baby arugula
1/2 cup grated Parmesan
1 1/4 cups all-purpose flour, plus more for dusting
2 large egg yolks
1 1/2 tablespoons olive oil
Kosher salt

Steps:

  • 1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with flour. Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
  • 2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
  • 3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.
  • 4. Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates.

PASTA WITH ASPARAGUS, ARUGULA AND RICOTTA



Pasta With Asparagus, Arugula and Ricotta image

This recipe works best if you use thin asparagus and peppery wild arugula, available at some farmers' markets.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 15m

Yield Serves four

Number Of Ingredients 8

3/4 pound thin asparagus, woody ends snapped off, cut into 1-inch lengths
Salt
3/4 pound penne, fusilli or bow-tie pasta
1/2 cup fresh ricotta
2 tablespoons extra virgin olive oil
A generous handful of baby arugula or wild arugula leaves, rinsed and spun dry (about 1 ounce, or 1 cup tightly packed)
Freshly ground pepper
1/3 cup freshly grated Parmesan

Steps:

  • Bring a large pot of water to a boil, and add a generous amount of salt. Add the asparagus. Cook pencil-thin asparagus for two minutes, three to four minutes if stems are medium-thick. Transfer to a bowl of ice-cold water. Drain and set aside.
  • Place the ricotta in a large pasta bowl.
  • Bring the water back to a boil, and add the pasta. Cook al dente, following the directions for timing on the package but checking a minute before the suggested cooking time. Stir 1/3 cup of the pasta cooking water into the ricotta. Drain the pasta and toss at once with the olive oil and ricotta, the arugula, asparagus and Parmesan. Serve hot.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 8 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 5 grams, Sodium 513 milligrams, Sugar 4 grams

ARUGULA AND BACON QUICHE



Arugula and Bacon Quiche image

Categories     Cheese     Dairy     Egg     Pork     Breakfast     Brunch     Bacon     Arugula     Fall     Shower     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 16

Crust
1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled solid vegetable shortening, cut into small pieces
4 tablespoons (about) ice water
Filling
6 bacon slices, cut into 1/2-inch pieces
1/2 cup chopped shallots
8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)
2 teaspoons balsamic vinegar
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup shredded Gruyère cheese (about 2 1/2 ounces)

Steps:

  • For crust:
  • Blend flour and salt in processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch. Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with fork. Freeze crust 30 minutes. (Can be made 1 day ahead. Cover and keep frozen.)
  • Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.
  • For filling:
  • Cook bacon in heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and sauté until tender, about 2 minutes. Add arugula and sauté until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.
  • Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt and pepper in large bowl to blend. Stir in cheese. Pour mixture into crust.
  • Bake quiche until filling is slightly puffed and golden, about 35 minutes. Let stand 10 minutes. Cut into wedges.

Tips:

  • For the perfect crust, use a combination of all-purpose flour and whole wheat flour. This will give the crust a slightly nutty flavor and a crispy texture.
  • If you don't have heavy cream, you can substitute it with milk or half-and-half.
  • Use fresh ricotta cheese for the best flavor and texture. If you can't find fresh ricotta, you can use part-skim ricotta cheese, but the quiche will be less creamy.
  • Arugula can be a bit bitter, so if you're not a fan of bitter greens, you can use spinach or kale instead.
  • Don't overcook the quiche. The center should be just set, but still slightly wobbly.

Conclusion:

This Ricotta and Arugula Quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. The combination of creamy ricotta cheese, peppery arugula, and crispy crust is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this quiche a try!

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