Better Then Quiche, Ricotta Pie

Tooter · 04-01-2007, 05:17 PM

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

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!

Xcali · 04-01-2007, 11:11 PM

Any special type of Ricotta? Brand?

TIA

Tooter · 04-02-2007, 03:08 AM

Quote:

Originally Posted by Xcali

Any special type of Ricotta? Brand?

TIA

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!

momov2boys · 04-02-2007, 07:28 AM

Quote:

Originally Posted by Tooter

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!!!

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

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!

Tooter · 04-05-2007, 04:22 AM

Quote:

Originally Posted by Roni

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.

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.

Tooter · 04-09-2007, 02:11 AM

Quote:

Originally Posted by 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.

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

04-01-2007, 05:17 PM	#1
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,443 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.

04-01-2007, 05:18 PM	#2
Silver Spice Very Gabby LCF Member!!! Join Date: Jan 2007 Location: Southern Polk County ~ Florida Posts: 3,070 Gallery: Silver Spice	Oh this sounds sooooooo good! Thank you for the idea.

04-01-2007, 05:24 PM	#3
LeighDear Very Gabby LCF Member!!! Join Date: Dec 2000 Location: Kissimmee, Florida Posts: 4,210 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!

04-01-2007, 05:38 PM	#4
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,443 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.

04-01-2007, 06:10 PM	#5
LeighDear Very Gabby LCF Member!!! Join Date: Dec 2000 Location: Kissimmee, Florida Posts: 4,210 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!

04-01-2007, 06:19 PM	#6
Nigel MAJOR LCF POSTER! Join Date: Nov 2006 Posts: 1,152 Gallery: Nigel	This sounds real good. I'm going to make a batch for breakfast tomorrow.

04-01-2007, 11:11 PM	#8
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.	Any special type of Ricotta? Brand? TIA

04-02-2007, 04:25 AM	#10
Conevery Senior LCF Member Join Date: Sep 2006 Posts: 116 Gallery: Conevery Stats: 265/189/135 WOE: Very Low Carb Start Date: January 2006	Sounds Yummy!

04-02-2007, 05:13 AM	#11
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,508 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You 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..

04-02-2007, 06:27 AM	#12
sligh Senior LCF Member Join Date: May 2003 Location: Chicago Posts: 955 Gallery: sligh Stats: 190/137/145 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.

04-02-2007, 06:43 AM	#13
Roni Way too much time on my hands! Join Date: Feb 2001 Location: Ohio Posts: 15,177 Gallery: Roni Stats: 5'2" - 154/140.5/120 WOE: Generic Low Carb Start Date: August, 2003	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!

04-02-2007, 08:02 AM	#15
theredhead MAJOR LCF POSTER! Join Date: Oct 2004 Location: Fort Worth, TX Posts: 1,080 Gallery: theredhead Stats: 219/189/139 WOE: Atkins/CALP 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.

04-02-2007, 06:32 PM	#16
cherrytt_too MAJOR LCF POSTER! Join Date: Jun 2005 Location: somewhere sunny Posts: 2,575 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!

04-03-2007, 11:08 AM	#17
DixieMoon Senior LCF Member Join Date: Jan 2004 Posts: 872 Gallery: DixieMoon Stats: 240/236/140 WOE: EFGT Start Date: 1/14/08	Thanks Tooter that loooks great! I'm thinking of adding some chopped ham and 'shrooms!

04-03-2007, 02:21 PM	#18
BABSY Very Gabby LCF Member!!! Join Date: Apr 2004 Location: MCKINNEY,TX Posts: 3,314 Gallery: BABSY Stats: 236/149/179	is it the canned parm or the shredded

04-03-2007, 03:06 PM	#19
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,508 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You 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..

04-04-2007, 10:53 AM	#21
Roni Way too much time on my hands! Join Date: Feb 2001 Location: Ohio Posts: 15,177 Gallery: Roni Stats: 5'2" - 154/140.5/120 WOE: Generic Low Carb Start Date: August, 2003	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!

04-08-2007, 01:15 PM	#23
Nigel MAJOR LCF POSTER! Join Date: Nov 2006 Posts: 1,152 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.

04-09-2007, 10:15 AM	#25
Nigel MAJOR LCF POSTER! Join Date: Nov 2006 Posts: 1,152 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.

04-09-2007, 10:19 AM	#26
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,916 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

04-12-2007, 04:12 PM	#27
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,916 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

04-12-2007, 04:20 PM	#28
Nigel MAJOR LCF POSTER! Join Date: Nov 2006 Posts: 1,152 Gallery: Nigel	Ummm, adding broccoli sounds great. I'm going to do that next time. These are so convienent too!

04-12-2007, 06:19 PM	#29
Hannamom Senior LCF Member Join Date: Jul 2003 Location: NJ Posts: 978 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