Few dishes are tempting any time of day. For me, a good quiche is one of them - eggs, cheese and milk act as a frame for fresh flavors like scallions and herbs. The water bath method takes a little longer, but ensures that buttery creamy texture.
Prep time: 15 minutes
Cook time: 30 minutes
1/2 cup ricotta cheese
1/3 cup skim milk
1 bunch fresh scallions cleaned and chopped into 1/4 inch pieces - white, light green, and some of the dark green
1 TB prepared pesto (optional)
¼ tsp freshly ground black pepper
Salt to taste
1 cup fresh mozzarella balls (ovoline - egg size work best), sliced into pieces about 1/4 inch thick
Preheat your oven to 350F. Place a large baking pan with 1“ of water in the oven. This pan should be large enough to hold your pie plate in the water bath. Lightly spray a pie plate with canola oil.
Whisk the eggs in a mixing bowl, then whisk in the ricotta and milk. Stir in the scallions, pesto, pepper and salt. Pour this egg mixture in to the pie plate, and layer mozzarella slices across the top. Lower the pie plate into a large baking dish, and add sufficient water to the pan to reach a depth of an inch to an inch and a half. Gently place the baking dish in the oven, and cook for 20 minutes. At this point, test to make sure the quiche has set (the middle will be just firm). If it is still liquid, give it another 5-10 minutes, or until done.
Alternate cooking method: This can be cooked in the oven without the water bath – it will brown more, and cook more quickly. To do this, omit the water bath and test for doneness after 15 minutes instead of 20.
Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes