Crustless Tomato & Herb Quiche

 
Fast and delicious. The water bath gives this cheesy dish a smooth, velvety texture.

Prep time: 10 Minutes
Cook time: 30 minutes
Serves: 6-8

INGREDIENTS
5 eggs
1 cup ricotta cheese
1 cup shredded mozzarella
1/2 cup chopped parsley
2 TB finely minced fresh herbs, such as sage, basil, oregano, and dill
1/2 tsp freshly ground black pepper, or to taste
Salt to taste
1 large tomato, chopped into pieces about 1/2 inch across

DIRECTIONS
Preheat the oven to 350F. Whisk the eggs in a large bowl, then whisk in the ricotta and mozarella cheeses, the parsley, herbs, pepper, and salt. Scrape the mixture into a pie plate, and arrange the tomato pieces across the top (they will sink in). Place the pie plate into a large baking dish. Carefully fill the baking dish with warm water to about 2/3 of the way up the side of the pie plate, and slide into the oven. Bake for 30 minutes or until the eggs are set.

Can be served warm or cold.

Umbrian Enchiladas

Photo:
Tod Dimmick












Creamy Ricotta is a great frame for fresh herb flavors

Prep time:10 minutes
Cook time: 8 minutes
Serves: 4

3 TB olive oil
4 large whole wheat tortillas (12") or 6-8 small ones
1 cup ricotta cheese
1 cup shredded mozzarella
1 cup caramelized onions
1 cup roasted peppers, chopped into 1/2" pieces
1/2 fresh basil leaves, chopped
4-6 fresh sage leaves, chopped
1/2 tsp chili powder

Heat the olive oil in a large skillet over medium heat. Mix the ricotta, mozzarella, onions, peppers, and herbs in a bowl. Take about 1/4 of the cheese mixture and, with a two spoons or rubber spatulas, take about 1/4 of the cheese mixture and arrange in a narrow row on about 1/3 of the way in from one side of the tortilla. Take the small side of the tortilla over the filling, and continue to roll into a tube. Cook for about 8 minutes, turning several times to brown evenly. Divide between 4 plates and serve with sour cream.

Variations: These can be cooked in the oven in a covered container, 350F for 15-20 minutes. And go a little crazy with the herbs. I did not try cilantro, but I bet it would taste great.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Strawberry Ricotta Pie

Photo:
Tod Dimmick










Disclaimer (grin): This dish came about because I happened to have extra ricotta at the same time as an urgent need to make good use of Powisset strawberries. It was only after I made it that I realized "this is pretty darn good". Sooo... the recipe below is based on memory. I leave it to your good judgment to tweak as you feel appropriate.

This pie is just as good for breakfast as it is for dessert.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 8

1 pie crust, your favorite*
3 eggs
2 cups ricotta cheese
1 tsp vanilla
1/2 cup sugar
pinch salt
2 cups fresh strawberries, sliced

Preheat the oven to 350F. Arrange the pie crust in a pie plate. In a large bowl whisk the eggs, and mix in the ricotta, vanilla, sugar, and salt. Gently fold in the strawberries, and scrape mixture into the pie plate. Bake on the center rack for 30 minutes or until center is set and a toothpick comes out clean.

*The King Arthur Whole Grain Baking cookbook has a recipe for one of the best pie crusts I have ever tasted. It's an added bonus that it's whole wheat.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes