The Painted Apron

Take out Tuesday, Savory Ricotta Pie

Posted by the Painted Apron on September 18, 2012 · 2 Comments 

Heading into the Holiday season things get pretty busy in my studio.  Take out Tuesday began last spring when I was helping my son and his family while his wife was on bed rest expecting their second child.  I  cooked them a meal every Tuesday while I babysat for their son Super Boy.  Now New Baby has arrived and he is a fat and healthy 4 month old so I am going to take some needed time to focus on the hectic next few holiday months.  I will still feature recipes on Tuesday that are good for travel,  pot luck suppers and gift giving, and most will be do-ahead and freezer friendly.  [See the Plan B Menus part of the Sept. 9, 2012 post.]

Take out Tuesday this week features Savory Ricotta Pie.  This was on my Bucket List this month as Leek Quiche…well, things happen and yes, that was the inspiration, but I didn’t have any leeks and I did have some leftover ricotta so here’s what developed…  You know it’s going to be good when the casserole gets all brown from oozy,runny yumminess…[ put a baking sheet under your dish]

This is basically a classic Quiche Lorraine with the addition of Ricotta cheese.

I used the refrigerated pie crust dough from Pillsbury, it is such a time saver.  I recommend pre-baking your crust before filling, it prevents it from getting soggy.  I skipped that step however, because I wanted to see if it makes a difference…it does! Next time I will pre-bake!  The mustard does help though, it forms a barrier between the liquid filling and the dough, plus adds flavor.  So plop some [1-2 T] in the crust and spread it around.

Next add some dollops of ricotta

then top with sauteed onions, bacon, mushrooms

and CHEESE. Use sharp white cheddar, it’s so good and gives it a rich, tangy flavor.

and pour the well seasoned egg mixture over all

doesn’t this look good?

I can’t wait…

If you want to hold this for baking later, just prep everything but don’t pour the liquid into the crust until just before baking.

Serve it with a green salad and you have a lovely brunch, luncheon or supper dish, or you can cut it into squares and serve it for an appetizer.

I am going to freeze the leftovers for a cozy Sunday breakfast some time soon

Here’s the recipe:

.

.

.

.

.

.

.

.

.

.

This was on my Bucket List this month as LEEK QUICHE, but it turned into

SAVORY RICOTTA PIE

bacon, mushrooms, onion and creamy ricotta cheese baked in a flaky crust for a savory brunch or dinner pie

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Brunch, Main Course

Ingredients

  

• 1 unbaked pie shell
• 2 T good quality mustard
• 4-6 oz. lite Ricotta cheese
• 8-10 slices bacon
• 1 large sweet onion diced
• 8 oz. sliced mushrooms
• 1 1/2 cups shredded swiss cheese
• 1 1/2 c light cream [half n half]
• 3 eggs
• S&P
• dash cayenne
• scant tsp of freshly grated nutmeg

Instructions

 

• Pre-bake pie shell according to package directions.
• Fry bacon on medium low until crisp, reserve drippings in pan.
• Add diced onion to pan increase heat to medium and saute in drippings until translucent.
• Drain onion well on paper towels.
• Add mushrooms to skillet and increase heat again, to medium high and saute until juices have released and mushrooms have turned golden.
• Spread mustard on bottom of pie shell. Dollop spoonfuls of ricotta into pie shell in a semi even layer. Crumble bacon into shell with onions on top of Ricotta layer and top with mushrooms.
• Beat eggs and combine with cream and seasonings. Pour over all. Bake at 325 and bake until set, top golden & firm, 55-65 minutes. Let quiche rest 10 min. before cutting. Serves 4-6

Keyword bacon, mushrooms and onion pie, galette, quiche, ricotta pie

Enjoy!