Ingredients
- 1 pastry crust
- 2 cups ricotta cheese
- 1/2 cup Quebec maple syrup
- 2 eggs
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
Method
- Beat ricotta and maple syrup together until creamy.
- Whisk in eggs, lemon zest, and vanilla.
- Pour the cheese mixture into the pastry crust.
- Bake at 160°C (325°F) for 30-35 minutes until edges are set.
Conversion and rationale
Original sweetener (classic version): 1/2 cup powdered sugar
Conversion used: Replaced powdered sugar with 1/2 cup maple syrup; reduced baking temperature to preserve cheese texture.
Why Quebec maple syrup: Transforms a traditional dessert quiche into a sophisticated Quebecois treat with natural sweetness.
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 →