Sweet Ricotta Quiche with Fresh Berries what a glorious beginning to the day when combined with sausage and hearty cups of coffee. It’s enough to make you swoon. The second B in Bed and Breakfast is a sacred time in our daily ritual and we strive to make it memorable for you. We are often asked where our recipes come from and the answer is a combination of childhood memories, magazines, the internet, friends and best of all, our guests. It is, however, the childhood memories that make for the best recipes.
When I was a little girl growing up in small town Massachusetts, neighbors seemed friendlier than the those of today. Life seemed, and surely must have been, simpler. When breakfast was over, out the door we would scamper, ready to explore for the day with not a care that a stranger lurking would do us harm. Our parents didn’t worry either – they knew someone was keeping an eye on us. There was no possibility of getting away with anything and anyone’s mom could spank you. Holidays were extended beyond family and into the homes of your neighbors with comings and goings throughout the day.
Easter Sunday was one such shared holiday. We spent the hours after Mass visiting with primarily two families: the Rausa Family and the Crawford Family. What these two families had in common were lots of stepladder children and an Italian Heritage. Mr. Rausa was my dad’s very best friend and many holidays found us all in one or the others kitchen sharing food and drink. Easter, however, will forever be the holiday of the Crawford family for Mrs. Crawford made the best ever Easter Pie. a sweet ricotta quiche. This recipe is not what I remember from my childhood, but its inspiration is deeply rooted in that time. This Ricotta Quiche has become a favorite at the inn but is served more often than just for a holiday.
Tips: We make these Ricotta Quiche pies the day before and allow them to come to room temperature prior to serving. Cut each pie into 8 servings. Top with Fresh Berries and zigzag the Berry Sauce over the Ricotta Quiche and the plate. Serve with sausage links or thick cut bacon. Garish side of plate with mint, fanned strawberry or thin orange slice. Now go relax with YOUR guests.
Sweet Ricotta Quiche:
1-1/2 cups all-purpose flour
½ cup sugar
½ cup (one stick) butter
1 tsp ground cinnamon
Mix flour, sugar, butter and cinnamon in food processor. Set aside.
¾ cup butter
¾ cup sugar
6 eggs, extra large to jumbo
1 tsp orange extract
1 tsp vanilla extract
2 lbs ricotta cheese
2 9-inch uncooked pie crusts
1 egg white, beaten
Set oven to 350.
In the mixer, cream softened butter and sugar for five minutes at medium high speed. Reduce speed to low and add eggs, one at a time until incorporated. Mix in orange extract and vanilla extract. Add ricotta and mix well again.
Brush pie crusts with egg white and pour in the filling. Sprinkle on the topping. Bake the ricotta quiche for one hour.
Allow to cool. Cover and refrigerate. Make Berry Sauce and refrigerate.
1/3 cup sugar
1 cup frozen strawberries or triple berries
Heat the fruit with sugar for approximately 30 minutes until slightly thickened. Strain if necessary to remove seeds. Pour into nozzle-tip plastic bottle. Cover and refrigerate until ready to use.
Fresh Berries Topping:
There is not an exact science to prepping the berries. Simply choose your favorites. We use sliced strawberries, blue berries and blackberries. Sprinkle with brown sugar – again the amount depends on the tartness of your fruit. Let marinate while prepping your plates for service. Toss and top the sliced pie. Drizzle with the berry sauce.