Ingredients
- 1 pie shell
- 500 g ricotta
- 1/2 cup maple syrup
- 3 eggs
- 1 tsp vanilla
- 1 tbsp flour
- 1/2 tsp lemon zest
- pinch salt
Method
- Whisk ricotta, maple syrup, eggs, vanilla, flour, zest and salt smooth.
- Pour into pie shell.
- Bake at 160°C 40–45 min until just set with slight centre jiggle.
- Cool then chill before slicing.
Conversion and rationale
Original sweetener (classic version): 2/3 cup sugar
Conversion used: Sugar → 1/2 cup maple syrup; add 1 tbsp flour to firm the custard against added liquid; oven −15°C for a smooth set.
Why Quebec maple syrup: Maple lends a delicate caramel depth to the creamy filling and brings trace minerals; a Québec-grown sweetener for a classic sweet quiche.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →