Better Then Quiche, Ricotta Pie - Page 3

LoveMyGSDs · 04-26-2007, 06:59 AM

Quote:

Originally Posted by Kisal

in the door. "Hi, Mom! Uhhh ... what are you doing?"

"I'm looking for a pork roast!" I snapped. Then I looked up and saw that he had his girl friend with him, whom I had not met before. I was sooo embarrassed!

Thank goodness the young woman had a great sense of humor, and we all had a good laugh about it after I explained the situation.

(I eventually found the platter under my bed. Sheesh!

)

Sorry for the thread jack!

That's too funny!

SkeeterN · 04-26-2007, 11:36 AM

I got a Tooter Pie in the oven. I halved everything and added sausage instead of bacon, green pepper and onion. Can't wait till it's finished.

LoveMyGSDs · 04-26-2007, 11:47 AM

I made one last night, according to the recipe. I was going to add spinach, but realized I was out.

I really liked it, but I thought it needed tomato sauce, so I'm going to put 1/4 cup of tomato sauce on each slice. YUMMY!

Tooter · 04-26-2007, 02:27 PM

Quote:

Originally Posted by LoveMyGSDs

I made one last night, according to the recipe. I was going to add spinach, but realized I was out.

I really liked it, but I thought it needed tomato sauce, so I'm going to put 1/4 cup of tomato sauce on each slice. YUMMY!

Ya know...I always wondered about doing it like a pizza with just adding the sauce on the side. I'd put sausage, peppers, onions and mushrooms in it. I'll have to try that.

Kisal · 04-26-2007, 05:23 PM

I'm going to make this this evening, except I'm going to bake it in muffin tin (like Dottie's Egg Muffins.) One "muffin" will be just about right for me, and will make a nice alternative to (or accompaniment to) the Banana Nut Flax muffins I made a few days ago, using Whitelighter's recipe. (YUM!!!! Are those ever good!

)

LoveMyGSDs · 04-27-2007, 09:06 AM

Quote:

Originally Posted by Tooter

Ya know...I always wondered about doing it like a pizza with just adding the sauce on the side. I'd put sausage, peppers, onions and mushrooms in it. I'll have to try that.

I'm going to have some over the weekend and try it with 1/4 cup of a lc spaghett sauce. I'm sure it will be so yummy!

bprieto · 05-01-2007, 05:49 PM

I made (close to) the original recipe but exchanged the Ricotta for about 10-12 oz of cream cheese. Everyone loves it even leftover.

Thanks Tooter, I'm looking forward to using the Ricotta just as soon as I get to the grocery store.

BP

sungoddess · 05-01-2007, 08:09 PM

Thanks Tooter. Your Tooter pie was the hit of our potluck!!

Sleepy · 05-18-2007, 06:29 AM

Ive been making this once a week since you first posted it on the board and want to say thank you. Its become a staple at our house, great for any meal. Its fantastic and there are some many alternatives as to what you can put in it. My favorite is cut up sausage links and vadilia onions

Tooter · 05-19-2007, 07:11 AM

Quote:

Originally Posted by Sleepy

Ive been making this once a week since you first posted it on the board and want to say thank you. Its become a staple at our house, great for any meal. Its fantastic and there are some many alternatives as to what you can put in it. My favorite is cut up sausage links and vadilia onions

I'm so glad that you like this. It's one of my favorite recipes.

keywstdame · 05-21-2007, 04:49 AM

Tooter, I add my compliments for this pie to the others. I've made many a quiche before but not with ricotta. It adds a unique flavor that my family loves. I use the basic recipe and open the fridge and see what else is available. It is adaptable to almost everything. Thanks for the post.

Kevinpa · 05-21-2007, 05:16 AM

I was in a hurry 1 morning and didn't have the bake time so I took a portion of the base recipe, threw in a green onion, bacon and muchrooms.

Ever since I make Better Than Scrambled Ricotta Eggs.

Thanks tooter.

Tooter · 05-21-2007, 05:36 AM

Quote:

Originally Posted by keywstdame

Tooter, I add my compliments for this pie to the others. I've made many a quiche before but not with ricotta. It adds a unique flavor that my family loves. I use the basic recipe and open the fridge and see what else is available. It is adaptable to almost everything. Thanks for the post.

Thank you, Keywstdame! I have actually made this for non lowcarbers with a pie crust and they go crazy over it. You are right, it is adaptable to almost everything. I have even made it with Garden fresh sliced tomatoes on top and it was awesome.

KevinPA, gotta love Ricotta!! It's a staple in my fridge now. lol Now, we need to work on a "Sweet" Ricotta Pie/cake. I just know it would make a killer "Cheese Cake", Italian Love cake type thing...I just haven't taken the time to make one up. Got any ideas? *Hint, hint, hint* lol

heather2578 · 05-30-2007, 09:09 PM

Thanks for the recipe.

I tweaked it tonight using browned ground beef and some cheddar thrown in. I love it with the ricotta way more than regular cheeseburger quiche recipes I've tried. I ate way more than 1/6 of the recipe though....very yummy!

woofie47 · 05-31-2007, 01:29 AM

I was going to fix this over the weekend, but forgot to buy some ricotta. But I had a whole container of large curd cottage cheese that I bought by mistake, so I tried it and it's delicious. I like cottage cheese better than ricotta in lasagne, so figured it was worth a try.

it was!

Thanks Tooter

mary

robirdstx · 05-31-2007, 04:30 AM

I hadn't thought about using cottage cheese instead of ricotta! Great idea for a sub. I don't have the ricotta but I do have some cottage cheese leftover from last week's lasagna, so I made a half batch and the little pie is in the oven right now. Can't wait to taste it!

dogsrus · 05-31-2007, 05:52 AM

I tried this yesterday and took it to dh office for lunch. Everyone raved about it and dh said recipe was a keeper.

Thanks for the recipe.

robirdstx · 05-31-2007, 07:55 AM

Quote:

Originally Posted by robirdstx

I hadn't thought about using cottage cheese instead of ricotta! Great idea for a sub. I don't have the ricotta but I do have some cottage cheese leftover from last week's lasagna, so I made a half batch and the little pie is in the oven right now. Can't wait to taste it!

Well I tasted it and it was very good!

However, I had to bake it an additional 8 minutes and the center, though set, was still a little soft. I think the texture would probably be better using the ricotta, so I'll try it that way next time. Thanks for the recipe Tooter!

cgarza · 05-31-2007, 08:40 AM

I made the original recipe and added 3/4 C CARBQUIK.
It turned out great!

heather2578 · 06-05-2007, 12:44 PM

*bump*

HaleysNana · 06-05-2007, 01:44 PM

Sooooo....where is this mini-pecan pie recipe?????

Tish437 · 06-05-2007, 03:48 PM

Has anyone tried these in muffin tins? If so, how did you adjust the temp/time? (Thx.)

dogsrus · 06-05-2007, 03:56 PM

Yes I have abd I cook it in my oven @350 for 30 min. they come out wonderful and are already portioned for me.

Tish437 · 06-05-2007, 04:37 PM

Thanks Dogs-R-Us. It's the same, then, as in a casserole dish. I'm going to try this.

Tooter · 06-05-2007, 07:39 PM

Quote:

Originally Posted by HaleysNana

Sooooo....where is this mini-pecan pie recipe?????

Tooter's Mini pecan pies

2 Tablespoons butter
1 1/4 cup of almond flour
4 oz (half of an 8 oz package) of cream cheese

Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.

Filling

1 egg
1/4 cup of Splenda
1/2 cup of Diabetisweet
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon Black Strap Molasses
Dash of salt
3/4 cup of chopped pecans

Beat egg, sweetner, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
Bake for 25 minutes or until Golden brown.

Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.

Enjoy!

Hannamom · 06-05-2007, 08:00 PM

Tooter

Is this an original recipe that you created? Wow! This looks great! Thanks.

HANNAMOM

Tooter · 06-05-2007, 08:13 PM

Quote:

Originally Posted by Hannamom

Tooter

Is this an original recipe that you created? Wow! This looks great! Thanks.

HANNAMOM

Yep. It is good. When I say "Small" muffin tins...I mean the mini ones. Can you believe this recipe turned out my first shot at it? I got lucky.

Oh and I didn't have the Brown Diabetisweet So that is why I used the "Regular" and added Black Strap Molasses to it (Trying to answer questions before they are asked).

No, you can't use Splenda instead of the Diabetisweet (Another question that is asked alot) Why? Splenda will not thicken up and the Diabetisweet will.

I hope that helped.

Hannamom · 06-05-2007, 08:25 PM

Thanks for your quick reply Tooter. You have quite the talent at creating recipes. I'll have to try this soon. HANNAMOM

robirdstx · 06-22-2007, 08:25 AM

Quote:

04-26-2007, 11:36 AM	#62
SkeeterN Way too much time on my hands! Join Date: Jun 2004 Location: West Central Ohio Posts: 10,262 Gallery: SkeeterN Stats: 160/115 Age 49 Height 4'11 WOE: 4 years on Atkins	I got a Tooter Pie in the oven. I halved everything and added sausage instead of bacon, green pepper and onion. Can't wait till it's finished.

04-26-2007, 11:47 AM	#63
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 made one last night, according to the recipe. I was going to add spinach, but realized I was out. I really liked it, but I thought it needed tomato sauce, so I'm going to put 1/4 cup of tomato sauce on each slice. YUMMY!

04-26-2007, 05:23 PM	#65
Kisal MAJOR LCF POSTER! Join Date: Nov 2006 Location: Oregon Posts: 1,015 Gallery: Kisal Stats: 350/236.6/160 WOE: Atkins '72 Start Date: October 15, 2004/Atkins '72 on 6/31/08	I'm going to make this this evening, except I'm going to bake it in muffin tin (like Dottie's Egg Muffins.) One "muffin" will be just about right for me, and will make a nice alternative to (or accompaniment to) the Banana Nut Flax muffins I made a few days ago, using Whitelighter's recipe. (YUM!!!! Are those ever good! )

05-01-2007, 05:49 PM	#67
bprieto Senior LCF Member Join Date: Mar 2006 Location: Way Out There (Just Left of Center!) Posts: 809 Gallery: bprieto Stats: BM Huh??/BMI 26.1/BMI 21.7 WOE: Modified - OWL Start Date: Re-inducted 12/30/07	I made (close to) the original recipe but exchanged the Ricotta for about 10-12 oz of cream cheese. Everyone loves it even leftover. Thanks Tooter, I'm looking forward to using the Ricotta just as soon as I get to the grocery store. BP

05-01-2007, 08:09 PM	#68
sungoddess MAJOR LCF POSTER! Join Date: Oct 2005 Posts: 1,401 Gallery: sungoddess Start Date: not soon enough	Thanks Tooter. Your Tooter pie was the hit of our potluck!!

05-18-2007, 06:29 AM	#69
Sleepy Blabbermouth!!! Join Date: Feb 2004 Posts: 7,001 Gallery: Sleepy Start Date: The beginning of the end 1/1/2008	Ive been making this once a week since you first posted it on the board and want to say thank you. Its become a staple at our house, great for any meal. Its fantastic and there are some many alternatives as to what you can put in it. My favorite is cut up sausage links and vadilia onions

05-21-2007, 04:49 AM	#71
keywstdame Junior LCF Member Join Date: Oct 2006 Posts: 44 Gallery: keywstdame	Tooter, I add my compliments for this pie to the others. I've made many a quiche before but not with ricotta. It adds a unique flavor that my family loves. I use the basic recipe and open the fridge and see what else is available. It is adaptable to almost everything. Thanks for the post.

05-21-2007, 05:16 AM	#72
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I was in a hurry 1 morning and didn't have the bake time so I took a portion of the base recipe, threw in a green onion, bacon and muchrooms. Ever since I make Better Than Scrambled Ricotta Eggs. Thanks tooter.

05-30-2007, 09:09 PM	#74
heather2578 Big Yapper!!!! Join Date: Mar 2006 Location: Orlando Posts: 9,744 Gallery: heather2578 Stats: WT:325/205+(pregnant)/180? Size:26/16/12 WOE: Sugar is PURE EVIL!!!! Start Date: June 6, 2005	Thanks for the recipe. I tweaked it tonight using browned ground beef and some cheddar thrown in. I love it with the ricotta way more than regular cheeseburger quiche recipes I've tried. I ate way more than 1/6 of the recipe though....very yummy!

05-31-2007, 01:29 AM	#75
woofie47 Senior LCF Member Join Date: Sep 2006 Location: western NC mountain Posts: 123 Gallery: woofie47 Stats: 183/130/120 5'1 WOE: original Atkins/EFGT Start Date: Atkins in 1979, EFGT 11/06	I was going to fix this over the weekend, but forgot to buy some ricotta. But I had a whole container of large curd cottage cheese that I bought by mistake, so I tried it and it's delicious. I like cottage cheese better than ricotta in lasagne, so figured it was worth a try. it was! Thanks Tooter mary

05-31-2007, 04:30 AM	#76
robirdstx Senior LCF Member Join Date: Dec 2004 Location: League City, Texas Posts: 356 Gallery: robirdstx Stats: 148/143.5/130 - 5' 6.5" WOE: eat less, move more	I hadn't thought about using cottage cheese instead of ricotta! Great idea for a sub. I don't have the ricotta but I do have some cottage cheese leftover from last week's lasagna, so I made a half batch and the little pie is in the oven right now. Can't wait to taste it!

05-31-2007, 05:52 AM	#77
dogsrus Senior LCF Member Join Date: Apr 2007 Location: GA Posts: 80 Gallery: dogsrus Stats: 233/208/130 WOE: adkins Start Date: april 2007	I tried this yesterday and took it to dh office for lunch. Everyone raved about it and dh said recipe was a keeper. Thanks for the recipe.

05-31-2007, 08:40 AM	#79
cgarza Senior LCF Member Join Date: Nov 2002 Location: Garland, TX Posts: 291 Gallery: cgarza WOE: Atkins Start Date: July 2002; Jan 2005	I made the original recipe and added 3/4 C CARBQUIK. It turned out great!

06-05-2007, 12:44 PM	#80
heather2578 Big Yapper!!!! Join Date: Mar 2006 Location: Orlando Posts: 9,744 Gallery: heather2578 Stats: WT:325/205+(pregnant)/180? Size:26/16/12 WOE: Sugar is PURE EVIL!!!! Start Date: June 6, 2005	bump

06-05-2007, 01:44 PM	#81
HaleysNana The Cute WIT Join Date: Jan 2003 Location: In the Land of Detox! Posts: 8,669 Gallery: HaleysNana WOE: Sugar Free...one day at a time! Start Date: 4/12/04	Sooooo....where is this mini-pecan pie recipe?????

06-05-2007, 03:48 PM	#82
Tish437 Senior LCF Member Join Date: Mar 2006 Posts: 142 Gallery: Tish437	Has anyone tried these in muffin tins? If so, how did you adjust the temp/time? (Thx.)

06-05-2007, 03:56 PM	#83
dogsrus Senior LCF Member Join Date: Apr 2007 Location: GA Posts: 80 Gallery: dogsrus Stats: 233/208/130 WOE: adkins Start Date: april 2007	Yes I have abd I cook it in my oven @350 for 30 min. they come out wonderful and are already portioned for me.

06-05-2007, 04:37 PM	#84
Tish437 Senior LCF Member Join Date: Mar 2006 Posts: 142 Gallery: Tish437	Thanks Dogs-R-Us. It's the same, then, as in a casserole dish. I'm going to try this.

06-05-2007, 08:00 PM	#86
Hannamom Senior LCF Member Join Date: Jul 2003 Location: NJ Posts: 981 Gallery: Hannamom WOE: Atkins Start Date: May 2003	Tooter Is this an original recipe that you created? Wow! This looks great! Thanks. HANNAMOM

06-05-2007, 08:25 PM	#88
Hannamom Senior LCF Member Join Date: Jul 2003 Location: NJ Posts: 981 Gallery: Hannamom WOE: Atkins Start Date: May 2003	Thanks for your quick reply Tooter. You have quite the talent at creating recipes. I'll have to try this soon. HANNAMOM