Ricotta Quiche With Lemon-Garlic Sauce
Source: Paramount Citrus
Ingredients
Zest of 1 lemon
Juice of 1 lemon
1 pie crust
2 cups ricotta
1/3 cup grated parmesan cheese
2 eggs, beaten
2 teaspoons fresh thyme leaves, chopped
Salt and pepper to taste
¼ cup extra virgin olive oil
2 cloves garlic, crushed
2 tablespoons fresh basil, chopped
Directions
• Preheat oven to 400°F.
• Zest a lemon using a zester or a fine grater; set aside.
• Juice a lemon with a citrus reamer or juicer; set aside.
• In a large bowl, combine ricotta and parmesan cheeses, lemon zest, eggs, thyme, salt and pepper until blended.
• Pour the cheese mixture into the pie crust.
• Bake for 20-25 minutes or until lightly browned on top and a little puffy.
• Meanwhile, in a small bowl whisk together olive oil, fresh lemon juice, garlic, basil, salt and pepper to taste.
• Slice cake and serve warm with the lemon-garlic sauce.
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Appetizer Ricotta Quiche
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