Saturday, May 21, 2016

Mother's day Quiche/pie

Mother's day is a long time past, so this should tell you that i am still cooking - a lot and even writing things down, but not posting...why?  I have no clue, but this was  one part of a mother's day brunch that i helped put together.  Hopefully, more will follow.

This was a not so meat heavy take on a classic Italian Easter pie!

 

§       1 pie crusts and shells (8 inch)
§       1/4 lb Italian sausage, sweet or hot. but crumbled and cooked
§       1 lb ricotta cheese
§       3 ounces mozzarella cheese, cut in strips
§       3 ounces mozzarella cheese, shredded
§       2 eggs, beaten
§       6 ounces fresh spinach, cut in strips
§       1 eggs, hard boiled and sliced
§       1/2 tablespoon plus enough to top the pie of Italian parsley, minced
§       1/8 cup each grated Romano and parmesan cheese
§       1/8 teaspoon salt
§       1/8 teaspoon black pepper

 



combine ricotta, the Romano and parmesan cheeses, salt, pepper, parsley, shredded mozzarella and beaten eggs
Fill the pie crusts as follows:
cover the bottom with a layer of the ricotta mixture
layer half of the spinach
cover with ricotta mixture
egg slices
top with sausage
Bake the pie for 15 minutes in preheated (400°) oven
then lower oven temperature to 325°F
continue to bake for 30 minutes
remove from the oven and quickly add the strips of mozzarella in a star formation with a circle in the center
continue baking for 15-20 minutes
remove aand top with minced parsley
Serve warm or cold.