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Ricotta Quiche

February 10th, 2013 by Shannon Blackburn

Ricotta QuicheTopping:
1-1/2 cups all-purpose flour
½ cup sugar
½ cup (one stick) butter
1 tsp ground cinnamon

Filling:
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

Warm Strawberry Sauce:
1/3cup sugar
1 cup frozen strawberries
2 T butter

Garnish:
Fresh Berries

Sauce: Heat the fruit with sugar for approximately 30 minutes until slightly thickened.

Topping: Mix flour, sugar, butter and cinnamon in food processor.  Heat oven to 350 degrees.

Filling: 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 for one hour.

Can be made ahead and refrigerated.  Serve at room temperature.  Top with Fresh Berries and Sauce.

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