Low Carb Friends

Low Carb Friends (http://www.lowcarbfriends.com/bbs/)
-   Low Carb Recipe Help & Suggestions (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/)
-   -   Better Then Quiche, Ricotta Pie (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/485749-better-then-quiche-ricotta-pie.html)

Tooter 04-01-2007 05:17 PM

Better Then Quiche, Ricotta Pie
 
I remember the first time I ever tired a Quiche. I was disappointed. It just seemed so bland. It wasn't what I expected at all.

This recipe I made up so that it would taste the way I always "wanted" it to.




Better then Quiche, Ricotta pie

Pre-heat oven to 350*

Spray an 8 X 8 Glass pan with Pam.




4 eggs
15 oz container of ricotta
2 cups of Mozarella cheese
1/4 cup of grated parmensan cheese
Small onion chopped and cooked in butter
salt and pepper (add to the onions as you cook in butter)
6 slices of cooked bacon
2 table spoons of dried parsley flakes

Mix the eggs, Mozarella, parmensan, Parsely flakes and ricotta. Cook the onions in butter (salt and pepper to taste) until the onions become translucent. Add to the egg and cheese mixture. Cook up 6 slices of bacon. Dry on a paper towel and crumble them. Add this also to the mixture. Spoon the mixture into the prepared glass pan. Bake at 350* for about 1/2 hour. Until the top is a light brown and the "Pie" is firm. Slice into 6 servings.


I have also made this in the Giant Muffin tins (got the Idea from one of George Stella's books). These refridgerate very well and they re-heat beautifully in the microwave.

Great for breakfast and it's a wonderful dinner if you just have a salad with it.

Silver Spice 04-01-2007 05:18 PM

Oh this sounds sooooooo good! Thank you for the idea.

LeighDear 04-01-2007 05:24 PM

Sounds GREAT, Tooter!

I'm tired of my regular quiche recipe....I love to make them to take to work for lunch....Your's sounds like a terrific alternative!

Tooter 04-01-2007 05:38 PM

Thank you Silver spice and Leighdear.

I have made this with an almond crust...But frankly, I don't want the added carbs and it really doesn't need a crust.

Please feel free to "Play" with this recipe. I have taken out the bacon and onions and Used hamburger and Shredded Cheddar Cheese instead of the Mozarella.

Pretty much the "Base" recipe would be

4 eggs
15 oz Ricotta cheese
2 Cups of any kind of Shredded Cheese
1/4 cup Parmensan


You could do sasage, green pepper, onions and mushrooms. Really anything you liked.

LeighDear 04-01-2007 06:10 PM

Awsome!....

As soon as I saw your recipe, my brain was thinking chopped, drained spinach, bacon and swiss cheese....*LOL*

I actually lived in Italy for 2 years and LOVE Ricotta...never thought of using it in a savory pie though.....I bet the texture is velvety & fabulous!

Nigel 04-01-2007 06:19 PM

This sounds real good. I'm going to make a batch for breakfast tomorrow.

Tooter 04-01-2007 06:21 PM

Quote:

Originally Posted by LeighDear (Post 8408322)
Awsome!....

As soon as I saw your recipe, my brain was thinking chopped, drained spinach, bacon and swiss cheese....*LOL*

I actually lived in Italy for 2 years and LOVE Ricotta...never thought of using it in a savory pie though.....I bet the texture is velvety & fabulous!

It is!:up:

Xcali 04-01-2007 11:11 PM

Any special type of Ricotta? Brand?

TIA :D

Tooter 04-02-2007 03:08 AM

Quote:

Originally Posted by Xcali (Post 8409181)
Any special type of Ricotta? Brand?

TIA :D

Nope, any will do. I usually buy the store brand because it is cheaper.

Conevery 04-02-2007 04:25 AM

Sounds Yummy!

CarolynF 04-02-2007 05:13 AM

Thanks, Tooter..

I needed a recipe for a ladies potluck luncheon tomorrow..so I'm going to make this..I'm going to double the recipe and put it in a 9 x 13 and probably cook it a bit longer..;)

sligh 04-02-2007 06:27 AM

I always think I'm going to love quiche - I really WANT to love it - but I never do. So thanks for another chance at loving it. I'm going to try it today.

Roni 04-02-2007 06:43 AM

Yum! I've been needing some breakfast ideas and this looks great. I'm going to put the ingredients on my shopping list. Thanks, Tooter! :up:

momov2boys 04-02-2007 07:28 AM

Quote:

Originally Posted by Tooter (Post 8408180)
Thank you Silver spice and Leighdear.
Pretty much the "Base" recipe would be

4 eggs
15 oz Ricotta cheese
2 Cups of any kind of Shredded Cheese
1/4 cup Parmensan

You just made my morning, Tooter!

I was wondering what to do with the 15 oz Ricotta I have left over (from making your amazing cheesesteak manicotti).

Thank you, Thank you!!!
:notwrthy:

theredhead 04-02-2007 08:02 AM

Thanks for posting this. I've developed an allergy to eggs and can seem to tolerate no more than 1/2-1 at a time. This would make a great breakfast pie and I've been wishing for quiche.

cherrytt_too 04-02-2007 06:32 PM

I will definately need to try this one soon!

DixieMoon 04-03-2007 11:08 AM

Thanks Tooter that loooks great! I'm thinking of adding some chopped ham and 'shrooms!

BABSY 04-03-2007 02:21 PM

is it the canned parm or the shredded

CarolynF 04-03-2007 03:06 PM

I doubled this recipe and it fits nicely in a 9 x 13 without overflowing it. I thought it was very good..I just put some bacon in it..I do think I will put some shredded cheddar in it next time for more flavor..and add some cooked sausage.

It does make a great firm base for lots of possibilities..

Tooter 04-03-2007 05:27 PM

Quote:

Originally Posted by BABSY (Post 8419663)
is it the canned parm or the shredded

Canned.

Roni 04-04-2007 10:53 AM

Tooter, I made this for breakfast and it was delicious! You're right, it's much better than quiche. The only thing I did was add some Penzey's Sandwich Sprinkle seasoning in place of plain salt. It smelled so good while it was baking! Next time I might sub Swiss cheese for the mozzarella and add some chives or green onions. There are so many possibilities. Thanks for sharing! :clap:

Tooter 04-05-2007 04:22 AM

Quote:

Originally Posted by Roni (Post 8424471)
Tooter, I made this for breakfast and it was delicious! You're right, it's much better than quiche. The only thing I did was add some Penzey's Sandwich Sprinkle seasoning in place of plain salt. It smelled so good while it was baking! Next time I might sub Swiss cheese for the mozzarella and add some chives or green onions. There are so many possibilities. Thanks for sharing! :clap:

You are most Welcome! I'm so glad you enjoyed it.

Nigel 04-08-2007 01:15 PM

Thank you for this recipe Tooter. I'm so glad to have something that I can nuke up in a hurry for breakfast and I really don't like the way nuked eggs taste, but this recipe is the bomb!!
I made big Texas muffin size and two of them fill me up. I was so happy that they taste just as good reheated. I like it esp. cuz it doesn't have any eggy taste. This is the best recipe I've tried. :clap:

Tooter 04-09-2007 02:11 AM

Quote:

Originally Posted by Nigel (Post 8442033)
Thank you for this recipe Tooter. I'm so glad to have something that I can nuke up in a hurry for breakfast and I really don't like the way nuked eggs taste, but this recipe is the bomb!!
I made big Texas muffin size and two of them fill me up. I was so happy that they taste just as good reheated. I like it esp. cuz it doesn't have any eggy taste. This is the best recipe I've tried. :clap:

Thank you, Nigel. I'm so glad you enjoyed it. It's one of my favorite recipes (The other would be the mini pecan pies) lol.

Nigel 04-09-2007 10:15 AM

LOL, I have your mini pecan pie recipe as the next item to try on my list.
We just finished up the last of the ricotta muffins this morning and they were just as good as the first day I made them. :)

Bfranke 04-09-2007 10:19 AM

I am back on the wagon today....eating Ricotta Pie for breakfast (Yum!), made some Chocolate Bark w/Coconut oil (Dbl Yum!), will be eating tuna salad w/romaine, and chicken breast w/vegetables. I had been allowing myself more and more leeway with carbs, and they came back to bite me!
Bette

Bfranke 04-12-2007 04:12 PM

I made Ricotta Pie today. (For the second time) I used 8.5 oz of chopped left over Easter ham, and a big pkg of frozen broccoli in a Dbl batch in a 9" X 13" pan. I cut it into 12 servings of a little over 300 calories each. Carbs are negligible. I individually wrapped these, so that is 12 meals, all ready to reheat. I sampled, and it is very good.
This is a good recipe. I made lots of quiche when I first did Atkins, back in 96, but I got mighty tired of it. So, this was the first I had made in a long while and it hit the spot
Thanks for the recipe.
Bette

Nigel 04-12-2007 04:20 PM

Ummm, adding broccoli sounds great. I'm going to do that next time. These are so convienent too!

Hannamom 04-12-2007 06:19 PM

Tooter

A brillant recipe!! I made it for dinner tonight and everyone loved it.

I bet there are a lot of variations you could do with this. Maybe I'll add some mushrooms and saute them with the onions and butter. I was also thinking about making it a sweet pie...maybe splenda, cinnamon and or SF maple syrup.

Maybe we should call it Tooter Pie!!!

Thanks again!

HANNAMOM

Tooter 04-13-2007 04:25 AM

Quote:

Originally Posted by Hannamom (Post 8465990)
Tooter

A brillant recipe!! I made it for dinner tonight and everyone loved it.

I bet there are a lot of variations you could do with this. Maybe I'll add some mushrooms and saute them with the onions and butter. I was also thinking about making it a sweet pie...maybe splenda, cinnamon and or SF maple syrup.

Maybe we should call it Tooter Pie!!!

Thanks again!

HANNAMOM

Thank you, Hannamom! I had been thinking about a sweet pie from this too, but never got around to making it. If you try it, please let us know how it comes out. I'm sure if we turned this into a sweet pie, it would come out like a SUPER rich cheesecake.


All times are GMT -7. The time now is 07:53 AM.