Better Then Quiche, Ricotta Pie - Page 4

decodiana · 06-28-2007, 03:38 PM

Tooter,

In the first post on this thread, you mentioned making them in the giant muffin tins. How long would you bake it?

TIA.

mamagiff · 06-28-2007, 08:38 PM

I finally made this yesterday and it was a hit!

Tooter · 06-29-2007, 06:10 AM

Quote:

Originally Posted by Kissa

Hi Tooter, thanks for these great recipes.

I live in the UK, could you tell me more about Diabetisweet? I have never heard of it. We get very little lo carb food and this sounds so interesting.

Many thanks, you look wonderful by the way!

Diabeti sweet Is "Isomalt" type sweetner. I can get it here in the "States" at Walmart.

Netrition has both the White and the Brown. I don't know if they ship to the UK or not.

Isomalt looks feels and tastes like Sugar and measures the same. Yes, there are sugar alcohals in it, but in my recipe you really aren't using alot of it. It's the diabetisweet that thickens the filling and makes it come out like the full sugar pecan pie.

If they don't have "Diabetisweet" in the UK...Do a search for an Isomalt Artifical sweetner Subsitute. You might have one that is just another "brand" name.

I hope that helped.

Tooter · 06-29-2007, 06:13 AM

Quote:

Originally Posted by decodiana

Tooter,

In the first post on this thread, you mentioned making them in the giant muffin tins. How long would you bake it?

TIA.

Gosh, I'm trying to remember. I believe it was between 20 and 30 minutes. Just check on it and when it starts to brown and the center is firm, you will know it is done.

I only did this about 2 times. I found it was easier, quicker and less clean up to just make it in the 8 X 8 casserole dish, slice it and then store the left overs (and nuke individual slices) when we wanted them.

They do look really pretty, though, in the large muffin tins.

I hope that helped.

Tooter · 06-29-2007, 06:15 AM

Quote:

Originally Posted by mamagiff

I finally made this yesterday and it was a hit!

I'm so glad you liked it. I LOVE this recipe. It was another one of those deals where I got lucky and the "first try" at making the recipe came out perfect.

Kissa · 06-29-2007, 11:35 AM

Thank you so much Tooter. Love your suggestions.

virgobaby · 07-01-2007, 01:56 PM

Oh my Tooter!

Is this ever good! I added some three pepper and onion frozen veggie mix to this and it was awesome. I heated the veggies in a skillet to defrost them first because they have a lot of water in them. Drained off the excess liquid and added to the mix. Quick, yummy, and EASY!

Can't wait to try the leftovers cold. I love cold pizza, chicken, salmon. etc. and I'm hoping this too. I don't eat microwaved foods so I like things that don't always have to be heated.

Plus the possibilites for adding to the 'base' recipe are endless - a real winner!

Thanks!

Terri

Tooter · 07-02-2007, 05:41 AM

Quote:

Originally Posted by virgobaby

Oh my Tooter!

Is this ever good! I added some three pepper and onion frozen veggie mix to this and it was awesome. I heated the veggies in a skillet to defrost them first because they have a lot of water in them. Drained off the excess liquid and added to the mix. Quick, yummy, and EASY!

Can't wait to try the leftovers cold. I love cold pizza, chicken, salmon. etc. and I'm hoping this too. I don't eat microwaved foods so I like things that don't always have to be heated.

Plus the possibilites for adding to the 'base' recipe are endless - a real winner!

Thanks!

Terri

Terri, you could probably wrap it up in foil and put it on "Low" in a toaster oven or regular oven.

I even like this COLD. I'm so glad you like it. You are right, the possibilities are endless with adding to the "Base".

babydollsea · 07-02-2007, 08:48 AM

Tooter,

I finally got around to making this wonderful recipe THANK YOU! It is fabulous! I used only 4 slices of bacon and it was so flavorful! You are a wonderful Cook! Thanks again for sharing your recipes!

Marla

bigmomma · 07-02-2007, 04:06 PM

just wanted to add, i tired this last night subbing veggies (peppers & mushrooms) for the bacon and low-fat cheese (only 1 cup) for the mozzerella and it was still OUTRAGEOUSLY good! Soooo creamy & rich, even with the lower fat subs...for lunch today I topped it with a healthy scoop of doctored-up spagehetti sauce (with turkey italian sausage) it was probably one of the best lc meals I've ever eaten!...a million thanks, Tooter!!

Tooter · 07-02-2007, 04:21 PM

Wow, Thank you, Babydollsea and Bigmomma. You certainly made my day.

wifezilla · 07-03-2007, 08:30 AM

I made this last night. Despite not having some of the ingredients, and not checking the SIZE of my carton of ricotta, I still managed to make it work. This is WAY better than quiche!

Double Batch with Ground Turkey

8 eggs
30 oz container of ricotta
4 cups of Italian Shredded cheese blend
1/2 cup of grated parmensan cheese
I TBSP minced garlic
salt, pepper, and a dash of dill
1 lb browned ground turkey
2 tsp of dried ground fennel

Crush the fennel with a mortar and pestle and add to the ground turkey OR use a tube of ground turkey sausage. Everything else is the same as the original directions.

I cooked these in a mini bundt pan and a muffin tin. So I ended up with 6 Ricotta Bundts and 6 Ricotta muffins. The bundts are meal size, the muffins are snack size.

rexsreine · 07-03-2007, 11:30 AM

Wifezilla, maybe this has been answered before,but do you think your version would freeze?

Thanks!
Ginny

wifezilla · 07-03-2007, 11:36 AM

Update: That little hole in the middle is perfect for filling with fresh, homemade salsa. :::Burp!:::

I now have over a weeks worth of very tasty breakfast already done. Based on the calorie analysis earlier in the thread (and doubled because I doubled the recipe...divided by 9 servings...blah blah blah), my breakfast (ricotta pie and salsa) was about 600 calories and I am stuffed! Thanks again Tooter for starting this whole thread!

P.S. Forgot to add that I did put 1/4 cup of flax in mine to boost the fiber content.

P.P.S. As for the freezing, I put the small ones in the freezer. I can test it tomorrow and let you know how it turned out

Tooter · 07-03-2007, 12:20 PM

Quote:

Originally Posted by wifezilla

Update: That little hole in the middle is perfect for filling with fresh, homemade salsa. :::Burp!:::

I now have over a weeks worth of very tasty breakfast already done. Based on the calorie analysis earlier in the thread (and doubled because I doubled the recipe...divided by 9 servings...blah blah blah), my breakfast (ricotta pie and salsa) was about 600 calories and I am stuffed! Thanks again Tooter for starting this whole thread!

P.S. Forgot to add that I did put 1/4 cup of flax in mine to boost the fiber content.

P.P.S. As for the freezing, I put the small ones in the freezer. I can test it tomorrow and let you know how it turned out

OMG, I never EVEN thought about putting flax into this (and I thought I was the flaxseed queen). Thanks for the great idea!!

jackieba · 07-04-2007, 06:44 AM

If you make the quiche in muffin tins, do you need to line the muffin cups to get them out easily?

Tooter · 07-04-2007, 07:59 AM

Quote:

Originally Posted by jackieba

If you make the quiche in muffin tins, do you need to line the muffin cups to get them out easily?

No, I didn't line them. Just spray them with Pam or Oil them slightly. That's all you have to do to "prepare" the pan or tins.

oreo2 · 07-04-2007, 03:47 PM

Do you think this would work with cottage cheese?

Tooter · 07-04-2007, 10:09 PM

Quote:

Originally Posted by oreo2

Do you think this would work with cottage cheese?

Others in this thread had tried it with the cottage cheese. I think it was too runny and didn't have the texture and richer flavor that the Ricotta would have.

I have not tried it with cottage cheese myself, though. I'd stick with the Ricotta, the results are worth it.

wifezilla · 07-06-2007, 10:29 AM

Freezer test update:

The ricotta pie (muffin sized) that I put in the freezer came out just fine. A slight change in texture, but no loss of flavor. Took about 3 minutes to get them nice and hot. No weird separation or anything. I say go ahead and freeze em!

123Nkechi · 02-15-2008, 10:56 AM

PhillyDude · 04-04-2008, 10:30 AM

Just came acroos this recipe! I love ricotta cheese so am defiantely going to give this a try. Thanks for sharing Tooter!

wifezilla · 04-04-2008, 10:55 AM

You'll love it!

Alison Jean 71 · 08-01-2008, 07:33 AM

bumping again. I have a huge container of ricotta. I am going to double the recipe. Has anyone made this lately?

wifezilla · 08-01-2008, 09:24 AM

It's been near 100º where I am lately. Anyone tries to turn on my oven and I will kill them!

I WILL be making this again say....oh...October?

Tooter · 08-01-2008, 09:50 AM

Quote:

Originally Posted by wifezilla

It's been near 100º where I am lately. Anyone tries to turn on my oven and I will kill them!

I WILL be making this again say....oh...October?

GMTA

I was having a craving for this, but will wait for cooler weather.

pocahontas · 08-01-2008, 12:36 PM

I am seriously thinking about waking up early to make this before it gets too warm. DH has a hissy if I try to use the oven when it is warm.

I wont tell him otherwise he will somehow convince me that he can grill it!

wifezilla · 08-01-2008, 01:21 PM

Grilled Ricotta? LOLOL I would pay to watch that experiment!

07-03-2007, 08:30 AM	#102
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,351 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	I made this last night. Despite not having some of the ingredients, and not checking the SIZE of my carton of ricotta, I still managed to make it work. This is WAY better than quiche! Double Batch with Ground Turkey 8 eggs 30 oz container of ricotta 4 cups of Italian Shredded cheese blend 1/2 cup of grated parmensan cheese I TBSP minced garlic salt, pepper, and a dash of dill 1 lb browned ground turkey 2 tsp of dried ground fennel Crush the fennel with a mortar and pestle and add to the ground turkey OR use a tube of ground turkey sausage. Everything else is the same as the original directions. I cooked these in a mini bundt pan and a muffin tin. So I ended up with 6 Ricotta Bundts and 6 Ricotta muffins. The bundts are meal size, the muffins are snack size. __________________ *"And so, may Evil beware and may Good dress warmly and eat plenty of fresh vegetables." - The Tick* My blog about weight loss for people and pets http://wifezillasway.blogspot.com/ My new Low Carb Column! http://www.examiner.com/x-798-Denver-LowCarb-Examiner

06-28-2007, 03:38 PM	#91
decodiana Senior LCF Member Join Date: Jan 2006 Location: New Jersey Posts: 373 Gallery: decodiana Stats: 301/170/150 WOE: Protein Power	Tooter, In the first post on this thread, you mentioned making them in the giant muffin tins. How long would you bake it? TIA.

06-28-2007, 08:38 PM	#92
mamagiff Bike Tart Join Date: Apr 2003 Location: right down the road from Bong Recreation Area! Posts: 31,501 Gallery: mamagiff WOE: Switched to Atkins Start Date: 3/24/08	I finally made this yesterday and it was a hit!

06-29-2007, 11:35 AM	#96
Kissa Very Gabby LCF Member!!! Join Date: Sep 2006 Location: London UK Posts: 3,356 Gallery: Kissa Stats: 184/132/125 - 130 5' 4" WOE: Atkins Maintainance/Intuitive Eating Start Date: January 2001 restarted 1 September 2006 at 139 lbs	Thank you so much Tooter. Love your suggestions.

07-01-2007, 01:56 PM	#97
virgobaby Senior LCF Member Join Date: Jul 2003 Location: Columbus, OH Posts: 466 Gallery: virgobaby Stats: 170.0/125.0/120.0 5'4" WOE: Simeons Protocol Start Date: September 6, 2008	Oh my Tooter! Is this ever good! I added some three pepper and onion frozen veggie mix to this and it was awesome. I heated the veggies in a skillet to defrost them first because they have a lot of water in them. Drained off the excess liquid and added to the mix. Quick, yummy, and EASY! Can't wait to try the leftovers cold. I love cold pizza, chicken, salmon. etc. and I'm hoping this too. I don't eat microwaved foods so I like things that don't always have to be heated. Plus the possibilites for adding to the 'base' recipe are endless - a real winner! Thanks! Terri

07-02-2007, 08:48 AM	#99
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 409 Gallery: babydollsea WOE: Moderate carbs	Tooter, I finally got around to making this wonderful recipe THANK YOU! It is fabulous! I used only 4 slices of bacon and it was so flavorful! You are a wonderful Cook! Thanks again for sharing your recipes! Marla

07-02-2007, 04:06 PM	#100
bigmomma Senior LCF Member Join Date: Feb 2004 Posts: 209 Gallery: bigmomma	just wanted to add, i tired this last night subbing veggies (peppers & mushrooms) for the bacon and low-fat cheese (only 1 cup) for the mozzerella and it was still OUTRAGEOUSLY good! Soooo creamy & rich, even with the lower fat subs...for lunch today I topped it with a healthy scoop of doctored-up spagehetti sauce (with turkey italian sausage) it was probably one of the best lc meals I've ever eaten!...a million thanks, Tooter!!

07-02-2007, 04:21 PM	#101
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	Wow, Thank you, Babydollsea and Bigmomma. You certainly made my day.

07-03-2007, 11:30 AM	#103
rexsreine Senior LCF Member Join Date: Jun 2006 Location: Scottsdale,AZ Posts: 727 Gallery: rexsreine WOE: low carb	Wifezilla, maybe this has been answered before,but do you think your version would freeze? Thanks! Ginny

07-03-2007, 11:36 AM	#104
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,351 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	Update: That little hole in the middle is perfect for filling with fresh, homemade salsa. :::Burp!::: I now have over a weeks worth of very tasty breakfast already done. Based on the calorie analysis earlier in the thread (and doubled because I doubled the recipe...divided by 9 servings...blah blah blah), my breakfast (ricotta pie and salsa) was about 600 calories and I am stuffed! Thanks again Tooter for starting this whole thread! P.S. Forgot to add that I did put 1/4 cup of flax in mine to boost the fiber content. P.P.S. As for the freezing, I put the small ones in the freezer. I can test it tomorrow and let you know how it turned out

07-04-2007, 06:44 AM	#106
jackieba MAJOR LCF POSTER! Join Date: Dec 2005 Location: Tennessee Posts: 1,362 Gallery: jackieba WOE: Atkins Start Date: October 2005	If you make the quiche in muffin tins, do you need to line the muffin cups to get them out easily?

02-15-2008, 10:56 AM	#111
123Nkechi MAJOR LCF POSTER! Join Date: Jun 2007 Location: Girl Raised in the South (Carolina)! Posts: 1,137 Blog Entries: 20 Gallery: 123Nkechi Stats: Check out the countdown! WOE: LC or something like it... Start Date: Starting Over AGAIN!!! September 22, 2008	bump

07-04-2007, 03:47 PM	#108
oreo2 MAJOR LCF POSTER! Join Date: Aug 2003 Posts: 1,681 Gallery: oreo2 WOE: lc	Do you think this would work with cottage cheese?

07-06-2007, 10:29 AM	#110
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,351 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	Freezer test update: The ricotta pie (muffin sized) that I put in the freezer came out just fine. A slight change in texture, but no loss of flavor. Took about 3 minutes to get them nice and hot. No weird separation or anything. I say go ahead and freeze em!

04-04-2008, 10:30 AM	#112
PhillyDude Senior LCF Member Join Date: Dec 2006 Location: Lehigh Valley, PA Posts: 817 Gallery: PhillyDude WOE: Atkins Start Date: Started seriously on November 1st, 2006	Just came acroos this recipe! I love ricotta cheese so am defiantely going to give this a try. Thanks for sharing Tooter!

04-04-2008, 10:55 AM	#113
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,351 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	You'll love it!

08-01-2008, 07:33 AM	#114
Alison Jean 71 MAJOR LCF POSTER! Join Date: Feb 2004 Location: CA Posts: 2,123 Gallery: Alison Jean 71 Stats: 159/121/119 5'6" 37yrs WOE: Atkins Maintenance Start Date: January 3, 2004	bumping again. I have a huge container of ricotta. I am going to double the recipe. Has anyone made this lately?

08-01-2008, 09:24 AM	#115
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,351 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	It's been near 100º where I am lately. Anyone tries to turn on my oven and I will kill them! I WILL be making this again say....oh...October?

08-01-2008, 12:36 PM	#117
pocahontas Blabbermouth!!! Join Date: Jun 2002 Location: SAN DIEGO, CA Posts: 5,558 Gallery: pocahontas Stats: yikes! / ugh / happy WOE: Atkins Start Date: Which time?	I am seriously thinking about waking up early to make this before it gets too warm. DH has a hissy if I try to use the oven when it is warm. I wont tell him otherwise he will somehow convince me that he can grill it!

08-01-2008, 01:21 PM	#118
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,351 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	Grilled Ricotta? LOLOL I would pay to watch that experiment!