Quiche with ricotta and cherry
6 servings
75 minutes
Quiche with ricotta and cherry is a true embodiment of French gastronomic elegance. Its roots go back to the traditions of rural French cuisine, where open pies with various fillings became the region's hallmark. The delicate dough, infused with creamy notes, frames an airy filling of ricotta and sour cream, complemented by spicy garlic and aromatic basil. The juicy tartness of cherry adds brightness to the dish, while the golden baked crust provides textural delight. This quiche is perfect for a cozy breakfast, a light lunch, or as an elegant dish on a festive table.
1
Grind the flour with butter into crumbs, add the yolk, salt, water and knead an elastic dough. Place the dough in a mold about 20 cm in diameter and shape the edges.
- Wheat flour: 250 g
- Butter: 125 g
- Egg yolk: 1 piece
- Salt: pinch
- Water: 2 tablespoons
2
Prick the form with a fork and put it in the fridge for 20-30 minutes.
3
Preheat the oven to 180°C.
4
Grate the cheese. Mix ricotta, grated cheese, and sour cream until smooth. Add pepper, salt, and squeeze in garlic. Add dried basil or chopped fresh leaves.
- Hard cheese: 50 g
- Ricotta cheese: 350 g
- Sour cream: 150 g
- Ground black pepper: to taste
- Salt: pinch
- Garlic: 2 cloves
- Basil: to taste
5
Add eggs and mix well.
- Chicken egg: 3 pieces
6
Cut the cherries (it's better to take different colors - it looks nicer) in half.
- Cherry tomatoes: 250 g
7
Pour the filling into the mold. Arrange the halved cherries on top in a spiral or in rows, slightly pressing them down.
8
Bake for 35-40 minutes.