Better Then Quiche, Ricotta Pie - Page 2

Mackenzie · 04-15-2007, 01:40 PM

I got all the ingredients and I'm making this for breakfast tomorrow! Can I portion it out and reheat in the microwave? I'm thinking it would be good for breakfast for 3 or 4 mornings!

Nigel · 04-15-2007, 02:13 PM

Quote:

Originally Posted by Mackenzie

I got all the ingredients and I'm making this for breakfast tomorrow! Can I portion it out and reheat in the microwave? I'm thinking it would be good for breakfast for 3 or 4 mornings!

that's what i've been doing, it tastes as good as the first day every time too

Tooter · 04-15-2007, 03:58 PM

Quote:

Originally Posted by Mackenzie

I got all the ingredients and I'm making this for breakfast tomorrow! Can I portion it out and reheat in the microwave? I'm thinking it would be good for breakfast for 3 or 4 mornings!

Yep, Just like Nigel said. As a matter of fact...I just made some yesterday. I sliced it up, wrapped it up and put it in the fridge. Everyone just takes a slice and heats it in the microwave. I always find (like Nigel) It tastes just as good as when it's fresh baked. If you are in a hurry, heat it up and then wrap it in a napkin or paper towel and take it with you.

Hannamom · 04-15-2007, 04:29 PM

I just ate the leftovers cold and it was great!

HANNAMOM

Mackenzie · 04-16-2007, 05:42 AM

Boy I really enjoyed this! I made it this morning and put in 8 slices of bacon (precooked in the microwave and cut up in small pieces), 15 oz. container of ricotta cheese, provolone cheese, parmesan cheese, tiny bit of salt, pepper, and the 4 eggs beaten. I also chopped a scallion with my kitchen scissors and mixed it in. I mixed it all up and baked it for 40 minutes on 350 degree oven. It is one of the best quiche recipes I have ever had!

So easy too! Definitely a keeper! Thanks for posting this recipe!

Xcali · 04-16-2007, 08:41 AM

Thank you for the great recipe.

I made this yesterday, added some ground turkey sausage and chopped spinach. Awesome!!

BB in MN · 04-17-2007, 05:31 PM

Quote:

Originally Posted by Hannamom

I just ate the leftovers cold and it was great!

HANNAMOM

Made this last night but I needed to cut down on the calories etc.

I used egg beaters southwestern, Kraft 2% milk cheedar cheese, and no onions. I added a couple of sprinkles of red pepper!

It is very good heated up but it is too grainy for me cold, which is odd becasue if it's good hot, it is even better cold!

Thanks for the recipe!

moneyhoney · 04-22-2007, 03:11 PM

Tooter - My son (who is 14) and I made this for lunch. I recommitted to LC and induction this morning and he is going to try and at least cut his carbs - maybe not complete low carb. It was wonderful. Your directions were clear and the endorsement were many. Thanks!
Kerry

BarbDe · 04-24-2007, 10:09 AM

OK, I am excited. This just came out of the oven. I used bulk breakfast sausage, spinach, onion, garlic, shredded some cheddar cheese and some parm. It smells WONDERFUL!

Tooter · 04-24-2007, 10:12 AM

I'll be right over!!!!!!! I'll bring a tossed salad and we'll have lunch! LOL

It looks Beautiful! I hope you enjoy!

BarbDe · 04-24-2007, 10:18 AM

OMG. This is soo good!! Thanks Tooter! My DS will love this as well!
Here it is cut so you can see the inside

Hannamom · 04-24-2007, 10:30 AM

Nice Barb! Gives me some ideas with some venison sausage my husband made this past winter.

HANNAMOM

BarbDe · 04-24-2007, 05:23 PM

I would like to introduce you to my 6 month old pound puppy Diesel.

So I am home today after having an epidural yesterday. Ate my pie, and went to lay down for a bit. Apparently I dozed off and Diesel helped himself to the rest of the pie!
DS was upset, he was looking forward to trying it. So.... I am making ANOTHER one tonight!
Dork Dog!

Hannamom · 04-24-2007, 07:29 PM

I guess that makes Diesel a low carber.

HANNAMOM

BarbDe · 04-24-2007, 07:51 PM

Yeah. At least he has good taste! LOL.
So I made a 2nd one with bacon in place of the sausage and I am liking it even better! Yummy! Definitely a keeper recipe!
And DS is happy to have breakfast for tomorrow!

Tooter · 04-24-2007, 08:07 PM

How could you be mad at a beautiful face like that!

sungoddess · 04-24-2007, 09:52 PM

It's coming out of the oven right now. Made with spinach, green onion, cheddar cheese, parmesan, and bacon. Mmmmmm it smells delicious!!

LoveMyGSDs · 04-25-2007, 07:00 AM

I'm making one tonight with onion, spinach and bacon. I can't wait!

Diesel has good taste and he's adorable!

soon · 04-25-2007, 08:40 AM

when you add the bacon do you cook it first or can you put it in raw?

Tooter · 04-25-2007, 08:55 AM

Quote:

Originally Posted by soon

when you add the bacon do you cook it first or can you put it in raw?

Cook it first.

BarbDe · 04-25-2007, 09:13 AM

Yeah, definitely cook it first.
I then sauteed the onion and spinach in some of the bacon grease.
This stuff is so good, better leftover I think, and even good cold!!

Quote:

Originally Posted by LoveMyGSDs

Diesel has good taste and he's adorable!

Thanks! We love him. Although I didn't think he was so adorable when my PIE was missing!! ;-)

LoveMyGSDs · 04-25-2007, 09:27 AM

Quote:

Originally Posted by BarbDe

Yeah, definitely cook it first.
I then sauteed the onion and spinach in some of the bacon grease.
This stuff is so good, better leftover I think, and even good cold!!

Thanks! We love him. Although I didn't think he was so adorable when my PIE was missing!! ;-)

I had a meatloaf go missing once....fun stuff!

tim964 · 04-25-2007, 09:29 AM

Ok, not to be "Debbie Downer" (or maybe in my case it would be David Downer), but I'm wondering if anyone has done a nutritional analysis of this recipe? For me (currently in induction), it seems kind of high in carbs and was wondering if anyone could verify or else correct me on my calculations. Using Tooter's original recipe and assuming 6 servings in the 8 x 8 pan, I get the following per serving:

397.7 calories, 29.7 fat, 6.4 carbs, .2 fiber, 26.4 protein, and an effective carb count of 6.2.

I'm still going to make it this weekend, I'm not an egg eater and breakfasts are difficult. I'm hoping that by making it this weekend, SO will eat a large portion so that I am not tempted to eat it too many days in a row!

Tim

LoveMyGSDs · 04-25-2007, 09:32 AM

Quote:

Originally Posted by tim964

Ok, not to be "Debbie Downer" (or maybe in my case it would be David Downer), but I'm wondering if anyone has done a nutritional analysis of this recipe? For me (currently in induction), it seems kind of high in carbs and was wondering if anyone could verify or else correct me on my calculations. Using Tooter's original recipe and assuming 6 servings in the 8 x 8 pan, I get the following per serving:

397.7 calories, 29.7 fat, 6.4 carbs, .2 fiber, 26.4 protein, and an effective carb count of 6.2.

I'm still going to make it this weekend, I'm not an egg eater and breakfasts are difficult. I'm hoping that by making it this weekend, SO will eat a large portion so that I am not tempted to eat it too many days in a row!

Tim

I didn't check the counts, but will shortly.

No matter the counts, I would not eat this on induction. There is too much cheese and you should be getting the majority of your carbs from veggies during induction. I would save this for after your two weeks are up.

LoveMyGSDs · 04-25-2007, 09:38 AM

This is what I got for the whole thing:

Total: 2457
Fat:206g 1850cal
Sat:108g 972cal
Poly:13g 121cal
Mono:73g 659 cal
Carbs:32g 121cal
Fiber:2g 0cal
Protein:120g 478cal

I assumed medium slices of bacon (not thick, not thin) and 2 tbls of butter to cook the onion in.

tim964 · 04-25-2007, 09:55 AM

Thanks Stacie - those numbers are pretty close to what I have. I've been "on induction" for several months - maybe I just need to change what I am calling the stage I am on. I still shoot for 20 or fewer ECC per day, but I can definetely fit this ricotta pie into that!

Tim

LoveMyGSDs · 04-25-2007, 10:26 AM

Quote:

Originally Posted by tim964

Thanks Stacie - those numbers are pretty close to what I have. I've been "on induction" for several months - maybe I just need to change what I am calling the stage I am on. I still shoot for 20 or fewer ECC per day, but I can definetely fit this ricotta pie into that!

Tim

If you've been on it for a few months, then I would just up your carbs to 25 grams per day and include this.

BarbDe · 04-25-2007, 01:57 PM

Isn't ricotta on the dairy rung anyway?

LoveMyGSDs · 04-25-2007, 01:58 PM

Quote:

Originally Posted by BarbDe

Isn't ricotta on the dairy rung anyway?

Yes, it's a fresh cheese (the 2nd rung).

04-25-2007, 09:29 AM	#53
tim964 Senior LCF Member Join Date: Jun 2006 Location: Twin Cities, MN Posts: 332 Gallery: tim964 WOE: Atkins Start Date: May 2006	Ok, not to be "Debbie Downer" (or maybe in my case it would be David Downer), but I'm wondering if anyone has done a nutritional analysis of this recipe? For me (currently in induction), it seems kind of high in carbs and was wondering if anyone could verify or else correct me on my calculations. Using Tooter's original recipe and assuming 6 servings in the 8 x 8 pan, I get the following per serving: 397.7 calories, 29.7 fat, 6.4 carbs, .2 fiber, 26.4 protein, and an effective carb count of 6.2. I'm still going to make it this weekend, I'm not an egg eater and breakfasts are difficult. I'm hoping that by making it this weekend, SO will eat a large portion so that I am not tempted to eat it too many days in a row! Tim Last edited by tim964 : 04-25-2007 at 09:30 AM.

04-25-2007, 09:38 AM	#55
LoveMyGSDs MAJOR LCF POSTER! Join Date: Jan 2007 Location: MD Posts: 2,217 Gallery: LoveMyGSDs Stats: original:240/150/150 (24/6/8) current: 194/178/150 WOE: Atkins (1999 version-total carbs) Start Date: original: 9/12/2001 current: 1/2/2007	This is what I got for the whole thing: Total: 2457 Fat:206g 1850cal Sat:108g 972cal Poly:13g 121cal Mono:73g 659 cal Carbs:32g 121cal Fiber:2g 0cal Protein:120g 478cal I assumed medium slices of bacon (not thick, not thin) and 2 tbls of butter to cook the onion in. Last edited by LoveMyGSDs : 04-25-2007 at 09:41 AM.

04-15-2007, 01:40 PM	#31
Mackenzie Blabbermouth!!! Join Date: Apr 2005 Posts: 5,070 Gallery: Mackenzie WOE: Lower Carb Start Date: Restart 9/13/05	I got all the ingredients and I'm making this for breakfast tomorrow! Can I portion it out and reheat in the microwave? I'm thinking it would be good for breakfast for 3 or 4 mornings!

04-15-2007, 04:29 PM	#34
Hannamom Senior LCF Member Join Date: Jul 2003 Location: NJ Posts: 981 Gallery: Hannamom WOE: Atkins Start Date: May 2003	I just ate the leftovers cold and it was great! HANNAMOM

04-16-2007, 05:42 AM	#35
Mackenzie Blabbermouth!!! Join Date: Apr 2005 Posts: 5,070 Gallery: Mackenzie WOE: Lower Carb Start Date: Restart 9/13/05	Boy I really enjoyed this! I made it this morning and put in 8 slices of bacon (precooked in the microwave and cut up in small pieces), 15 oz. container of ricotta cheese, provolone cheese, parmesan cheese, tiny bit of salt, pepper, and the 4 eggs beaten. I also chopped a scallion with my kitchen scissors and mixed it in. I mixed it all up and baked it for 40 minutes on 350 degree oven. It is one of the best quiche recipes I have ever had! So easy too! Definitely a keeper! Thanks for posting this recipe!

04-16-2007, 08:41 AM	#36
Xcali MAJOR LCF POSTER! Join Date: Sep 2006 Location: Chicago, IL Posts: 1,111 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.	Thank you for the great recipe. I made this yesterday, added some ground turkey sausage and chopped spinach. Awesome!!

04-22-2007, 03:11 PM	#38
moneyhoney Senior LCF Member Join Date: Sep 2005 Location: massachusetts Posts: 243 Gallery: moneyhoney Stats: 264/253/170 Start Date: again, again, and again	Tooter - My son (who is 14) and I made this for lunch. I recommitted to LC and induction this morning and he is going to try and at least cut his carbs - maybe not complete low carb. It was wonderful. Your directions were clear and the endorsement were many. Thanks! Kerry

04-24-2007, 10:09 AM	#39
BarbDe Very Gabby LCF Member!!! Join Date: Nov 2006 Location: SE Florida Posts: 3,296 Gallery: BarbDe Stats: Quit smoking 11/4/07; 9/22/08 216/210/170 WOE: Atkins Start Date: August 2004	OK, I am excited. This just came out of the oven. I used bulk breakfast sausage, spinach, onion, garlic, shredded some cheddar cheese and some parm. It smells WONDERFUL!

04-24-2007, 10:12 AM	#40
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	I'll be right over!!!!!!! I'll bring a tossed salad and we'll have lunch! LOL It looks Beautiful! I hope you enjoy!

04-24-2007, 10:18 AM	#41
BarbDe Very Gabby LCF Member!!! Join Date: Nov 2006 Location: SE Florida Posts: 3,296 Gallery: BarbDe Stats: Quit smoking 11/4/07; 9/22/08 216/210/170 WOE: Atkins Start Date: August 2004	OMG. This is soo good!! Thanks Tooter! My DS will love this as well! Here it is cut so you can see the inside

04-24-2007, 10:30 AM	#42
Hannamom Senior LCF Member Join Date: Jul 2003 Location: NJ Posts: 981 Gallery: Hannamom WOE: Atkins Start Date: May 2003	Nice Barb! Gives me some ideas with some venison sausage my husband made this past winter. HANNAMOM

04-24-2007, 05:23 PM	#43
BarbDe Very Gabby LCF Member!!! Join Date: Nov 2006 Location: SE Florida Posts: 3,296 Gallery: BarbDe Stats: Quit smoking 11/4/07; 9/22/08 216/210/170 WOE: Atkins Start Date: August 2004	I would like to introduce you to my 6 month old pound puppy Diesel. So I am home today after having an epidural yesterday. Ate my pie, and went to lay down for a bit. Apparently I dozed off and Diesel helped himself to the rest of the pie! DS was upset, he was looking forward to trying it. So.... I am making ANOTHER one tonight! Dork Dog!

04-24-2007, 07:29 PM	#44
Hannamom Senior LCF Member Join Date: Jul 2003 Location: NJ Posts: 981 Gallery: Hannamom WOE: Atkins Start Date: May 2003	I guess that makes Diesel a low carber. HANNAMOM

04-24-2007, 07:51 PM	#45
BarbDe Very Gabby LCF Member!!! Join Date: Nov 2006 Location: SE Florida Posts: 3,296 Gallery: BarbDe Stats: Quit smoking 11/4/07; 9/22/08 216/210/170 WOE: Atkins Start Date: August 2004	Yeah. At least he has good taste! LOL. So I made a 2nd one with bacon in place of the sausage and I am liking it even better! Yummy! Definitely a keeper recipe! And DS is happy to have breakfast for tomorrow!

04-24-2007, 08:07 PM	#46
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	How could you be mad at a beautiful face like that!

04-24-2007, 09:52 PM	#47
sungoddess MAJOR LCF POSTER! Join Date: Oct 2005 Posts: 1,401 Gallery: sungoddess Start Date: not soon enough	It's coming out of the oven right now. Made with spinach, green onion, cheddar cheese, parmesan, and bacon. Mmmmmm it smells delicious!!

04-25-2007, 07:00 AM	#48
LoveMyGSDs MAJOR LCF POSTER! Join Date: Jan 2007 Location: MD Posts: 2,217 Gallery: LoveMyGSDs Stats: original:240/150/150 (24/6/8) current: 194/178/150 WOE: Atkins (1999 version-total carbs) Start Date: original: 9/12/2001 current: 1/2/2007	I'm making one tonight with onion, spinach and bacon. I can't wait! Diesel has good taste and he's adorable!

04-25-2007, 08:40 AM	#49
soon MAJOR LCF POSTER! Join Date: May 2002 Location: Texas Posts: 1,068 Gallery: soon Stats: restart 07 WOE: moderate lc & count calories	when you add the bacon do you cook it first or can you put it in raw?

04-25-2007, 09:55 AM	#56
tim964 Senior LCF Member Join Date: Jun 2006 Location: Twin Cities, MN Posts: 332 Gallery: tim964 WOE: Atkins Start Date: May 2006	Thanks Stacie - those numbers are pretty close to what I have. I've been "on induction" for several months - maybe I just need to change what I am calling the stage I am on. I still shoot for 20 or fewer ECC per day, but I can definetely fit this ricotta pie into that! Tim

04-25-2007, 01:57 PM	#58
BarbDe Very Gabby LCF Member!!! Join Date: Nov 2006 Location: SE Florida Posts: 3,296 Gallery: BarbDe Stats: Quit smoking 11/4/07; 9/22/08 216/210/170 WOE: Atkins Start Date: August 2004	Isn't ricotta on the dairy rung anyway?