Camilles Crustless Ricotta Pie Food

CRUSTLESS SPINACH RICOTTA QUICHE

Steps:

• Preheat the oven to 350°F.
• Grease a 9" pie dish.
• Steam the fresh spinach until just wilted.
• (Or thaw frozen spinach and steam for about 5 minutes).
• Press the water out of the cooked spinach and set aside.
• Heat the oil in a small skillet and cook the onions until soft but not brown.
• Combine the ricotta cheese, eggs, dill, pepper, and nutmeg in a large bowl.
• Add the prepared spinach, tomatoes, and onions.
• Mix thoroughly and place mixture into the pie pan.
• Sprinkle Parmesan cheese over the top and bake for about 30-35 minutes.
• Let the quiche cool for 5 or 10 minutes before serving.

CAMILLE'S CRUSTLESS RICOTTA PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
• Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

LEMON & LIME RICOTTA PIE

Steps:

• Preheat the oven to 180C/350F degrees.
• Separate the eggs.
• Whisk the egg whites until firm.
• Combine the other ingredients and mix well.
• Fold in the egg whites
• Line a baking tin with parchment paper.
• Pour the mixture into the cake tin and bake for 25 minutes until firm and golden on top.
• Chill for at least 90 minutes and serve with berries of choice on top. (optional).
• Eat and enjoy!

RICOTTA PIE

Steps:

• To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt. Add the shortening and blend until the mixture resembles coarse crumbs. In a bowl, whisk together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough, wrapped in plastic, until firm.
• On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan. Crimp the edge, prick the bottom, and chill while making the filling.
• Preheat the oven to 350 degrees. In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon. Stir in the candied fruit and chocolate chips. Pour the filling into the pie shell.
• Bake the pie for 45 minutes, or until just set. Let cool and chill.

CRUSTLESS SPINACH AND RICOTTA QUICHE

Steps:

• Preheat oven to 170 C/350 F fan forced
• Prepare an 20-26 cm/8-10" flan or quiche pan by rubbing it liberally with butter on the base and up the sides.
• Mix the Parmesan cheese and almond meal together and sprinkle on the prepared pan, shaking the dish to evenly distribute all over.
• Beat the eggs well and whisk in the ricotta cheese and cream.
• Mix the spinach, diced onion, grated cheese, garlic, chives/spring onions and coconut flour (if using) into the egg mix, mixing well. Season with salt and pepper
• Pour into the prepared quiche pan, ensuring the ingredients are well dispersed over the surface of the pan. Move them around and poke bits in if need be.
• Bake for approximately 40-50 minutes or until cooked in the centre.