Ricotta and Herb Quiche Recipe

Learn how to make the best homemade Ricotta and Herb Quiche with this easy baking recipe. A buttery, flaky pastry shell filled with creamy ricotta cheese, fresh herbs, and a light custard creates a foolproof savory tart perfect for brunch or dinner. The secret is blind baking the crust for the crispiest base!

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

55 mins

Serves:

1 quiche (8 slices)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry crust:</li> <li class="ingredients-single-item">200g all-purpose flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">250g ricotta cheese</li> <li class="ingredients-single-item">100g grated Gruyère cheese (or Emmental)</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">150ml double cream</li> <li class="ingredients-single-item">100ml whole milk</li> <li class="ingredients-single-item">2 tbsp fresh chives, finely chopped</li> <li class="ingredients-single-item">2 tbsp fresh basil, chopped</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves</li> <li class="ingredients-single-item">1 garlic clove, minced</li> <li class="ingredients-single-item">¼ tsp freshly grated nutmeg</li> <li class="ingredients-single-item">½ tsp salt</li> <li class="ingredients-single-item">¼ tsp freshly ground black pepper</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin or quiche dish</li> <li class="equipment-single-item">Baking beans or rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Food processor (optional)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by making the pastry. Place the flour and salt in a large bowl or food processor. Add the cold cubed butter and rub in using your fingertips (or pulse in the processor) until the mixture resembles fine breadcrumbs. The cold butter creates pockets of steam during baking, resulting in a flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the egg yolk with 2 tablespoons of ice-cold water. Gradually add to the flour mixture, stirring with a knife until the dough just comes together. Add the remaining water only if needed – the dough should be firm but not sticky. Shape into a disc, wrap in cling film, and chill for at least 30 minutes. This resting time relaxes the gluten, preventing shrinkage during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 190°C (170°C fan/375°F). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making it large enough to line your tart tin with some overhang. Carefully transfer to the tin, gently pressing into the corners without stretching. Trim the excess, leaving a slight overhang to allow for shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Prick the base several times with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until the base is lightly golden. This crucial step ensures your crust stays crisp despite the wet filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the pastry case is baking, prepare your filling. In a large bowl, whisk the eggs until well combined. Add the cream, milk, salt, pepper, and nutmeg, whisking until smooth. The nutmeg adds a subtle warmth that complements the herbs beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a separate bowl, mix the ricotta with the minced garlic, chopped herbs, and half of the grated Gruyère. Stir gently until just combined – the ricotta should maintain some texture rather than becoming completely smooth. This creates pockets of creamy richness in the finished quiche. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Spread the ricotta mixture evenly over the base of the baked pastry case. Carefully pour the egg mixture over the ricotta, allowing it to settle naturally. Sprinkle the remaining Gruyère on top. The cheese will form a beautiful golden crust as it bakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Reduce the oven temperature to 180°C (160°C fan/350°F). Place the quiche on a baking sheet (to catch any potential leaks) and bake for 30-35 minutes until the filling is set around the edges but still has a slight wobble in the center. A gentle wobble indicates the perfect custardy texture; overbaking will make it rubbery. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and allow to cool for at least 15 minutes before serving – this resting time helps the filling to set completely for cleaner slices. The quiche can be enjoyed warm or at room temperature. Garnish with additional fresh herbs just before serving for a beautiful presentation and fresh flavor boost. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Ricotta and Herb Quiche?

The key ingredients are ricotta cheese, Gruyère, eggs, double cream, fresh herbs (chives, basil, thyme), and pastry ingredients (flour, butter, egg yolk). The herbs and nutmeg provide aromatic depth, while the cheese mixture creates a creamy, indulgent texture.

How to cook Ricotta and Herb Quiche at home?

Learn how to cook Ricotta and Herb Quiche by first blind baking a buttery pastry case until golden. Meanwhile, prepare a creamy filling by combining whipped eggs with cream, ricotta, fresh herbs and cheese. Pour this into your pre-baked crust and bake at 180°C for 30-35 minutes until set with a slight wobble in the centre for that perfect custardy texture.

What's the secret to preventing a soggy quiche base?

The key to a crisp quiche base is blind baking the pastry case first. Line the pastry with parchment, fill with baking beans, and bake for 15 minutes, then another 5 minutes without the beans. This creates a waterproof barrier that prevents the wet filling from making the base soggy.

Can you freeze a homemade quiche with ricotta?

Yes, quiche freezes beautifully! Cool completely, then wrap individual slices or the whole quiche in cling film and foil. Freeze for up to 3 months. Defrost in the refrigerator overnight, then reheat in a 180°C oven for 15-20 minutes until piping hot throughout.

What herbs work best in a cheese and egg tart?

Classic herbs like chives, thyme, basil, and dill complement dairy beautifully. Chives add mild onion notes, thyme brings earthy warmth, basil offers sweet, peppery complexity, and parsley adds freshness. Tarragon, oregano, and rosemary also work well, but use these stronger herbs more sparingly.

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