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