Ricotta & Mozzarella Quiche
by
Gui Bomfim
A delicious Ricotta & Mozzarella Quiche that is super versatile! It can be served at cocktail parties, brunches and breakfasts, and even for lunch served with a salad or grilled vegetables.
- Level
Intermediate
- Cooking
1h+
- Overral
2h+
- Ready
Grated Mozzarella Cheese
150gRicotta
100gGrated Parmesan Cheese
50gGrated Parmesan Cheese
to tasteCherry Tomato
1 cupPicked Basil
to tasteHeavy Cream
200mlMilk
250mlEgg
1All-Purpose Flour
15gAll-Purpose Flour
to dustSalt
1tsp
Shortcrust Dough
All-Purpose Flour
320gDiced Butter
200gEgg
1Baking Powder
½tspSalt
½tbsp
Equipment
Kitchen Scale
Blender
Rolling Pin
Pie Pan
Stand Mixer
Paddle Attachment
Grated Mozzarella Cheese
150gRicotta
100gGrated Parmesan Cheese
50gGrated Parmesan Cheese
to tasteCherry Tomato
1 cupPicked Basil
to tasteHeavy Cream
200mlMilk
250mlEgg
1All-Purpose Flour
15gAll-Purpose Flour
to dustSalt
1tsp
Shortcrust Dough
All-Purpose Flour
320gDiced Butter
200gEgg
1Baking Powder
½tspSalt
½tbsp
Equipment
Kitchen Scale
Blender
Rolling Pin
Pie Pan
Stand Mixer
Paddle Attachment
Ricotta & Mozzarella Quiche
Gui Bomfim
Place 320g of all-purpose flour ½tbsp of salt and ½tsp of baking powder in a stand mixer bowl
Set the stand mixer with the paddle attachment and add 200g diced butter while mixing on low speed
Mix until a sand texture is obtained
Add 1 egg and mix until all ingredients are combined into a smooth dough. Avoid over kneading to prevent elasticity
Transfer to a work surface and make a disk shape
Wrap the dough in cling film and refrigerate for at least 20m before use. The shortcrust dough is ready
Add 250ml of milk and 200ml of heavy cream to the cup of a blender
Add 1 egg and 50g of grated parmesan cheese
Add 15g of all-purpose flour and put the lid on
Blend on maximum speed until homogeneous
Add 150g of grated mozzarella
Add 100g of ricotta and 1tsp of salt
Blend on maximum speed until homogeneous
Open a freezer bag on a working surface and sprinkle with some all-purpose flour
Place the Shortcrust Dough on top of it and work with your hands to flatten the dough into a round disk. Fold the freezer bag over it
Roll out the dough with a rolling pin to 0.5cm thick
Uncover one side of the dough and transfer it to the mold with the freezer bag side facing up
Gently press down the sides to even out the thickness and remove the freezer bag. Trim any excess dough
Preheat the oven to 180°C
Halve 1 cup of cherry tomatoes
Pour the cheese cream into the opened dough
Arrange the cherry tomatoes over the cream to start decorating
Finish decorating with picked basil leaves to taste
Grate some parmesan cheese to taste in top of it
Bake the quiche for 30m until completely cooked and golden brown. The ricotta & mozzarella quiche is ready
Enjoy!