Sunday, February 8, 2015
Crustless Tomato Ricotta Pie
This was described as a cross between a frittata and a quiche. I like both. Despite that, I found this to be eggy and I would cut down to two eggs, next time. The tomatoes gave life to the dish and it is a wonderful way to use tomatoes when you have a summer crop. I know, it is winter, but both hubby and I brought home tomatoes and there is a limit to how many I can use.
Crustless Tomato Ricotta Pie (adapted from Big Oven)
15 ounce Ricotta Cheese; part skim
1/4 cup Milk; low-fat
4 large Eggs
1 tablespoon Cornstarch
1/4 cup Parmesan Cheese, grated
1/2 cup Fresh Basil, chopped
1 dash Salt
1 dash Pepper
1 pound Tomato; sliced
Preheat over to 375.
In a large bowl, whisk ricotta, eggs, parmesan cheese, salt and pepper until blended.
In measuring cup, stir milk and cornstarch until smooth, then whisk into cheese mixture.
Stir in basil .
Pour mixture into nonstick 10-inch skillet with oven safe handle.
Arrange tomatoes on top, overlapping slices if necessary.
Bake pie 35 to 40 minutes or until lightly browned and set around edge with puffed center.