CRUSTLESS TOMATO QUICHE
Make and share this Crustless tomato Quiche recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
- Layer onion, then tomato slices over cheese.
- Sprinkle basil over tomatoes.
- Beat together eggs with milk, salt and pepper.
- Slowly pour egg mixture over tomatoes.
- Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.
CAMILLE'S CRUSTLESS RICOTTA PIE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 21 g, Cholesterol 100.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 11.2 g, SaturatedFat 4.4 g, Sodium 123.7 mg, Sugar 17.1 g
RICOTTA PIE (OLD ITALIAN RECIPE)
This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.
Provided by Misty
Categories World Cuisine Recipes European Italian
Time 3h
Yield 24
Number Of Ingredients 13
Steps:
- Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
- Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
- Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
- Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
- Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g
CRUSTLESS SPINACH RICOTTA QUICHE
This dish is great, especially if your a fan of spinach like I am. The dill weed adds a nice "spring-like" flavor
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Grease a 9" pie dish.
- Steam the fresh spinach until just wilted.
- (Or thaw frozen spinach and steam for about 5 minutes).
- Press the water out of the cooked spinach and set aside.
- Heat the oil in a small skillet and cook the onions until soft but not brown.
- Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
- Add the prepared spinach, tomatoes, and onions.
- Mix thoroughly and place mixture into the pie pan.
- Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.
- Let the quiche cool for 5 or 10 minutes before serving.
Nutrition Facts : Calories 134.4, Fat 8.8, SaturatedFat 4.3, Cholesterol 76.2, Sodium 214.6, Carbohydrate 6.1, Fiber 2, Sugar 1.8, Protein 8.9
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