Mushroom Ricotta Cheese Tart aka Mushroom Ricotta Quiche

This simple, easy and effortless recipe makes a light and nutritious mushroom ricotta cheese tart that’s perfect for any brunch, lunch or dinner. The creamy cheese and mushroom filling baked in a homemade shortcrust pastry crust takes less than an hour and can be made ahead of time which makes entertaining a breeze.

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I think by now you are aware that I am a big fan of cheese, whether it’s a cheesecake or a savory cheese tart. Ricotta is a very good cheese to use when you want to keep things light because it usually doesn’t alter the texture of the recipe.

I love mushroom quiche and I love my Goats cheese tart so I decided to create this one based on those recipes. A little lighter than my classic mushroom quiche but delicious and packed with nutrition.

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Homemade or Store-Bought Pie Crust

If you have seen my long and detailed post about Homemade flaky Pie Crust 101 or Homemade Sweet Shortcrust Pastry 101, then you know how I feel about it. ys, I am passionate about using a homemade crust for pies, tarts or my quiches. Having said that, I am guilty of using store-bought pastry, when time, is not a luxury. I know that life can get busy and things just don’t work out. So while I do use homemade 90% of the time, I do always have a roll of puff pastry and shortcrust pastry tucked in the corner of my freezer. Just for that one day when – you know – I just don’t have time.

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Recipe – Mushroom Ricotta Cheese Tart (Save/Pin)

Tools

• Quiche/Pie Pan
• Baking Tray
• Chopping Boardand Kitchen Knives
• Pot
• Saute Pan
• Oven

This is delicious! you will love it.

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Ingredients 

Single Pie Crust  

• All-purpose flour – 180 grams
• Butter very cold – 120 grams  (1/2 stick or 1/2 cup / 4 oz )
• Salt – 3 grams (1/2 tsp)
• Chilled water / Ice water – 50 to 60 ml
• Sugar – 1 tbsp (optional)

To Saute Mushrooms 

• Mushrooms – cleaned and sliced (approx 2 cups or 200 grams)
• Onions chopped – 1/4 cup
• Garlic grated- 1 small
• Herbs  – cilantro or parsley – 1/4 cup
• Salt & pepper to taste

Ricotta Cheese Mixture  

• Ricotta cheese  250 gram (1 cup)
• Fresh cream – 15% or more – 120 ml  (1/4 cup )
• Parmesan cheese (grated) – 1/4 cup
• Eggs -large 3 nos
• Dried thyme (optional) – 1 tsp
• Salt and pepper to taste

Method

Make the Pie Crust / Pastry 

Learn to make the best pie crust in my detailed step by step tutorial – Homemade Flaky Pie Crust 101 

• Cut butter into cubes and keep chilled.
• Place the flour and salt in a bowl.
• Add butter to the flour and cut with a pastry blender, a fork or your hands until you have a coarse breadcrumb consistency.
• Add a few tablespoons of water until you can make a dough.
• Gather the pastry into a disc and chill in the fridge.
• Once chilled roll into a sheet on a lightly dusted worktop.
• Drape over a rolling pin and place over a 9″ Pie pan – trim off excess.
• Prick the base with the tines of a fork and let chill in the fridge while you preheat the oven.
• Preheat the oven at 190 C / 380 F – pre-bake the quiche shell for 10 minutes or until the pastry is lightly colored.

Saute Mushrooms 

• In a skillet heat oil, add garlic and onions. Saute until the onions are translucent.
• Add in the chopped mushrooms, salt, and pepper.
• Cook until the water from the mushrooms has evaporated.
• Add Chopped Parsley and set aside to cool.

Prepare the Ricotta Cheese mixture.

• In a bowl add the Ricotta, eggs, cream, thyme, salt, and pepper.
• Whisk to combine.

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Assemble Tart

• Combine mushrooms and Parmesan together.
• Add the mushrooms mixture to the bottom of the pre-baked tart.
• Pour the cheese mixture over the mushrooms.
• Use a fork to help the cheese mixture settle into the mushrooms.

Bake Tart

• Bake on the center rack in the oven for 25 to 30 minutes at 170 C / 340 F or until the top are set and slightly golden.
• Cool for at least 10 minutes before you cut into it.

Mushrooms Ricotta Cheese Tart, Mushroom Ricotta Quiche, Cheese Tart, Ricotta Tart, Ricotta cheese Tart, Mushroom Quiche,

Mushrooms Ricotta Cheese Tart

A perfect treat to any brunch, lunch or dinner. This light and nutritious mushroom ricotta cheese tart is simple, easy and a party pleaser. Use store-bought or homemade crust; the filling is so simple and easy that this tart can be ready in less than an hour.

5 from 12 votes

Print Pin Rate

Course: brunch, Dinner, Lunch

Cuisine: French, Italian

Adjust Servings Here: 8 servings

Calories: 322kcal

Author: Veena Azmanov

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Ingredients

Single Pie Crust  

• 180 grams All-purpose flour
• 114 grams Butter very cold
• 3 grams Salt
• 50 ml Chilled water / Ice water
• 1 tbsp Sugar optional

To Saute Mushrooms 

• 200 grams Mushrooms cleaned and sliced
• 1/4 cup Onion chopped
• 1 tsp Garlic minced
• 1/4 cup Herbs  - Cilantro or Parsley
• 1 tsp Salt
• 1/2 tsp Pepper

Ricotta Cheese Mixture  

• 250 grams Ricotta Cheese
• 120 ml Fresh cream 15% or more
• 1/4 cup Parmesan Cheese grated
• 3 Eggs large
• 1 tsp Dried thyme optional
• Salt and Pepper to taste

Metric - US customary

Instructions

 

Make the Pie Crust / Pastry 

• Learn to make the best pie crust in my detailed step by step tutorial - Homemade Flaky Pie Crust 101 
• Cut butter into cubes and keep chilled.
• Place the flour and salt in a bowl.
• Add butter to the flour and cut with a pastry blender, a fork or your hands until you have a coarse breadcrumb consistency.
• Add a few tablespoons of water until you can make a dough
• Gather the pastry into a disc and chill in the fridge.
• Once chilled roll into a sheet on a lightly dusted worktop.
• Drape over a rolling pin and place over a 9" Pie pan - trim off excess.
• Prick the base with the tines of a fork and let chill in the fridge while you preheat the oven.
• Preheat the oven to 190 C/380 F -
• Line the pastry with parchment paper and add some pie weight or dried beans
• Pre-bake the quiche shell for 10 to 12 minutes or until the pastry is lightly colored
• Reduce the oven temperature to 170C/340 F

Saute Mushrooms  

• In a skillet heat oil, add garlic and onions. Saute until the onions are translucent.
• Add in the chopped mushrooms, salt, and pepper.
• Cook until the water from the mushrooms has evaporated.
• Add Chopped Parsley and set aside to cool. 

Prepare the Ricotta Cheese mixture.

• In a bowl add the Ricotta, eggs, cream, thyme, salt, and pepper.
• Whisk to combine.  

Assemble Tart

• Combine Mushrooms and Parmesan together 
• Add the mushrooms mixture to the bottom of the pre-baked tart.
• Pour the Cheese mixture over the mushrooms.
• Use a fork to help the cheese mixture settle into the mushrooms

Bake Tart

• Bake on the center rack in the oven for 25 to 30 minutes at 170 C / 340 F or until the top is set and slightly golden.
• Cool for at least 10 minutes before you cut into it.

Nutrition Information

Serving: 130g | Calories: 322kcal | Carbohydrates: 21.6g | Protein: 10g | Fat: 21.9g | Saturated Fat: 13.1g | Polyunsaturated Fat: 8.3g | Monounsaturated Fat: 0g | Trans Fat: 0.5g | Cholesterol: 131mg | Sodium: 301mg | Potassium: 0mg | Fiber: 0.9g | Sugar: 2.5g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

Looking for more savory pies, tart and quiche recipes?

I love making these too. Take a look at some of my wonderful pies, tarts and quiche recipe here on the blog, such as the best mushroom quiche recipe, Red pepper onion and goats cheese tarts, crustless swiss chard quiche, crustless kale artichoke ricotta quiche, artichokes and goats cheese quiche, grilled eggplant and onion quiche. 

A Collection of Pies, Quiches, and Tarts made using a Perfect Pie Crust Recipe and Tutorial

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