Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 04-01-2007, 05:17 PM   #1
Way too much time on my hands!
 
Join Date: Jan 2004
Posts: 10,825
Gallery: Tooter
Stats: 5' 6" and 128 lbs
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.
Tooter is offline   Reply With Quote

Sponsored Links
Old 04-01-2007, 05:18 PM   #2
Guest
 
Join Date: Jan 2007
Location: The Center of Central Florida!
Posts: 3,449
Gallery: Silver Spice
WOE: no wheat
Start Date: October 24, 2010
Oh this sounds sooooooo good! Thank you for the idea.
Silver Spice is offline   Reply With Quote
Old 04-01-2007, 05:24 PM   #3
Blabbermouth!!!
 
LeighDear's Avatar
 
Join Date: Dec 2000
Location: Pensacola, Florida
Posts: 5,425
Gallery: LeighDear
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!
LeighDear is offline   Reply With Quote
Old 04-01-2007, 05:38 PM   #4
Way too much time on my hands!
 
Join Date: Jan 2004
Posts: 10,825
Gallery: Tooter
Stats: 5' 6" and 128 lbs
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.
Tooter is offline   Reply With Quote
Old 04-01-2007, 06:10 PM   #5
Blabbermouth!!!
 
LeighDear's Avatar
 
Join Date: Dec 2000
Location: Pensacola, Florida
Posts: 5,425
Gallery: LeighDear
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!
LeighDear is offline   Reply With Quote
Old 04-01-2007, 06:19 PM   #6
Very Gabby LCF Member!!!
 
Nigel's Avatar
 
Join Date: Nov 2006
Posts: 3,334
Gallery: Nigel
This sounds real good. I'm going to make a batch for breakfast tomorrow.
Nigel is offline   Reply With Quote
Old 04-01-2007, 06:21 PM   #7
Way too much time on my hands!
 
Join Date: Jan 2004
Posts: 10,825
Gallery: Tooter
Stats: 5' 6" and 128 lbs
Quote:
Originally Posted by LeighDear View Post
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!
Tooter is offline   Reply With Quote
Old 04-01-2007, 11:11 PM   #8
MAJOR LCF POSTER!
 
Xcali's Avatar
 
Join Date: Sep 2006
Location: Chicago, IL
Posts: 1,099
Gallery: Xcali
Stats: 203/132/128 (140 was original goal) * 5'8" * 41 *
WOE: Atkins
Start Date: 01/28/2000 **Recently changed goal wt. to 128 lbs.
Any special type of Ricotta? Brand?

TIA
Xcali is offline   Reply With Quote
Old 04-02-2007, 03:08 AM   #9
Way too much time on my hands!
 
Join Date: Jan 2004
Posts: 10,825
Gallery: Tooter
Stats: 5' 6" and 128 lbs
Quote:
Originally Posted by Xcali View Post
Any special type of Ricotta? Brand?

TIA
Nope, any will do. I usually buy the store brand because it is cheaper.
Tooter is offline   Reply With Quote
Old 04-02-2007, 04:25 AM   #10
Senior LCF Member
 
Conevery's Avatar
 
Join Date: Sep 2006
Posts: 159
Gallery: Conevery
Stats: 258/186/135
WOE: VSG/LC
Start Date: Feb 2010
Sounds Yummy!
Conevery is offline   Reply With Quote
Old 04-02-2007, 05:13 AM   #11
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,027
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
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..
CarolynF is online now   Reply With Quote
Old 04-02-2007, 06:27 AM   #12
Major LCF Poster!
 
Join Date: May 2003
Location: Chicago
Posts: 1,482
Gallery: sligh
Stats: 190/118/145
WOE: Atkins
Start Date: January 31, 2003
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.
sligh is offline   Reply With Quote
Old 04-02-2007, 06:43 AM   #13
Way too much time on my hands!
 
Roni's Avatar
 
Join Date: Feb 2001
Location: Ohio
Posts: 16,642
Gallery: Roni
Stats: 5'2" - 154/148/130
WOE: Nutrisystem
Start Date: September, 2011
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!
Roni is offline   Reply With Quote
Old 04-02-2007, 07:28 AM   #14
Very Gabby LCF Member!!!
 
Join Date: Apr 2006
Posts: 3,732
Gallery: momov2boys
Quote:
Originally Posted by Tooter View Post
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!!!
momov2boys is offline   Reply With Quote
Old 04-02-2007, 08:02 AM   #15
Major LCF Poster!
 
theredhead's Avatar
 
Join Date: Oct 2004
Location: Fort Worth, TX
Posts: 2,548
Gallery: theredhead
Stats: 229/150/145
WOE: Atkins/hCG/maintaining EASILY with JUDDD
Start Date: 09/04/03
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.
theredhead is offline   Reply With Quote
Old 04-02-2007, 06:32 PM   #16
Very Gabby LCF Member!!!
 
cherrytt_too's Avatar
 
Join Date: Jun 2005
Location: somewhere sunny
Posts: 3,056
Gallery: cherrytt_too
Stats: 299.5/258/175
WOE: Low Carb
Start Date: January 2, 2006
I will definately need to try this one soon!
cherrytt_too is offline   Reply With Quote
Old 04-03-2007, 11:08 AM   #17
Major LCF Poster!
 
DixieMoon's Avatar
 
Join Date: Jan 2004
Posts: 1,146
Gallery: DixieMoon
WOE: low carb
Start Date: 2/2011
Thanks Tooter that loooks great! I'm thinking of adding some chopped ham and 'shrooms!
DixieMoon is offline   Reply With Quote
Old 04-03-2007, 02:21 PM   #18
Very Gabby LCF Member!!!
 
BABSY's Avatar
 
Join Date: Apr 2004
Location: MCKINNEY,TX
Posts: 4,744
Gallery: BABSY
is it the canned parm or the shredded
BABSY is offline   Reply With Quote
Old 04-03-2007, 03:06 PM   #19
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,027
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
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..
CarolynF is online now   Reply With Quote
Old 04-03-2007, 05:27 PM   #20
Way too much time on my hands!
 
Join Date: Jan 2004
Posts: 10,825
Gallery: Tooter
Stats: 5' 6" and 128 lbs
Quote:
Originally Posted by BABSY View Post
is it the canned parm or the shredded
Canned.
Tooter is offline   Reply With Quote
Old 04-04-2007, 10:53 AM   #21
Way too much time on my hands!
 
Roni's Avatar
 
Join Date: Feb 2001
Location: Ohio
Posts: 16,642
Gallery: Roni
Stats: 5'2" - 154/148/130
WOE: Nutrisystem
Start Date: September, 2011
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!
Roni is offline   Reply With Quote
Old 04-05-2007, 04:22 AM   #22
Way too much time on my hands!
 
Join Date: Jan 2004
Posts: 10,825
Gallery: Tooter
Stats: 5' 6" and 128 lbs
Quote:
Originally Posted by Roni View Post
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!
You are most Welcome! I'm so glad you enjoyed it.
Tooter is offline   Reply With Quote
Old 04-08-2007, 01:15 PM   #23
Very Gabby LCF Member!!!
 
Nigel's Avatar
 
Join Date: Nov 2006
Posts: 3,334
Gallery: Nigel
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.
Nigel is offline   Reply With Quote
Old 04-09-2007, 02:11 AM   #24
Way too much time on my hands!
 
Join Date: Jan 2004
Posts: 10,825
Gallery: Tooter
Stats: 5' 6" and 128 lbs
Quote:
Originally Posted by Nigel View Post
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.
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.
Tooter is offline   Reply With Quote
Old 04-09-2007, 10:15 AM   #25
Very Gabby LCF Member!!!
 
Nigel's Avatar
 
Join Date: Nov 2006
Posts: 3,334
Gallery: Nigel
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.
Nigel is offline   Reply With Quote
Old 04-09-2007, 10:19 AM   #26
MAJOR LCF POSTER!
 
Bfranke's Avatar
 
Join Date: Jan 2003
Location: Michigan
Posts: 1,918
Gallery: Bfranke
Stats: 177.5/139.5/117.5
WOE: Modified Atkins/Exercise
Start Date: 12/26/05
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 is offline   Reply With Quote
Old 04-12-2007, 04:12 PM   #27
MAJOR LCF POSTER!
 
Bfranke's Avatar
 
Join Date: Jan 2003
Location: Michigan
Posts: 1,918
Gallery: Bfranke
Stats: 177.5/139.5/117.5
WOE: Modified Atkins/Exercise
Start Date: 12/26/05
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
Bfranke is offline   Reply With Quote
Old 04-12-2007, 04:20 PM   #28
Very Gabby LCF Member!!!
 
Nigel's Avatar
 
Join Date: Nov 2006
Posts: 3,334
Gallery: Nigel
Ummm, adding broccoli sounds great. I'm going to do that next time. These are so convienent too!
Nigel is offline   Reply With Quote
Old 04-12-2007, 06:19 PM   #29
Senior LCF Member
 
Hannamom's Avatar
 
Join Date: Jul 2003
Location: NJ
Posts: 979
Gallery: Hannamom
WOE: Atkins
Start Date: May 2003
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
Hannamom is offline   Reply With Quote
Old 04-13-2007, 04:25 AM   #30
Way too much time on my hands!
 
Join Date: Jan 2004
Posts: 10,825
Gallery: Tooter
Stats: 5' 6" and 128 lbs
Quote:
Originally Posted by Hannamom View Post
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.
Tooter is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 03:05 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.