Ingredients
- 1 pastry shell
- 2 cups ricotta cheese
- 3 eggs
- 120 ml Quebec maple syrup
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Method
- Beat eggs and maple syrup until fluffy.
- Whisk in ricotta, vanilla, and heavy cream.
- Pour mixture into the pastry shell.
- Bake at 160°C for 35-40 minutes until the center is just set.
Conversion and rationale
Original sweetener (classic version): 100 g white sugar
Conversion used: 120 ml maple syrup; reduced cream by 2 tbsp to balance liquid ratio.
Why Quebec maple syrup: Maple syrup transforms a savory ricotta base into a creamy, elegant dessert 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 →