Ricotta and Sausage Pie

Ricotta and Sausage Pie

The plan was to make quiche for brunch for a recent weekend away with friends. Plans change sometimes. As I assembled the ingredients, I decided to go in a different direction. Something denser, without the custard-like filling of a quiche. It was all about the ricotta at that point. So I put this together and served it for brunch. Everyone loved it and I was so happy with it I thought I would share the recipe with you. We didn’t have fresh herbs with us- I had forgotten to pick some before leaving- so I used dried, but I could see using fresh herbs instead. I know I will be making this again- perhaps with spinach and artichokes as the base next time.

Ricotta Sausage Pie

2 pie crusts, home made or store bought, recipe follows

2 c. shredded mozzarella cheese

1 lb. bulk breakfast sausage, cooked and crumbled

½ c. diced fresh tomatoes

½ c. diced sweet peppers

1 (15oz.) carton ricotta cheese

8 eggs

½ c. grated Asiago cheese

¾ c. half and half

Salt and pepper to taste

2 t. dried parsley or 2 T. fresh

1 t. dried basil or 1 T. fresh

Roll out crusts and fit into 9-inch deep dish pie pans. Divide mozzarella cheese, sausage and veggies between the two pans, sprinkling them evenly over the bottom. Combine remaining ingredients, beating until well mixed. Pour egg mixture over the sausage mixture in each pie pan, dividing evenly. Place pans on a baking sheet and bake in a 375 degree oven for 45 minutes, or until knife inserted off center comes out clean. Cool 10 minutes before serving. Makes 2.

Flaky Pie Crust

2 c. flour

1 t. salt

3/4 c. shortening, lard or coconut oil, chilled

1 T. cider vinegar

4-5 T. cold water

Combine flour and salt and cut in shortening, lard or coconut oil. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.

Fresh from the oven