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Ricotta and Scallion Egg Pie

 
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Amarante




 
 
 
 

Post Fri, May 28 2021, 3:26 pm
Essentially this is just a quiche but the combination of the cheeses and roasted scallions elevated it a bit but still not weird enough to put anyone off with a timid palate. Smile

You could use any pie crust of course but I did make the one in the recipe. The additon of the cream cheese was like my rugelach dough which also uses cream cheese.

Since it can be served at room temperature, it's easy to make ahead.

Ricotta and Scallion Egg Pie

Excerpt From: The Editors of Food & Wine. “FOOD & WINE Best Potluck Recipes

Active 40 min
Total 4 hr 45 min

Makes 8 to 10 servings

PIECRUST

1¾ cups all-purpose flour plus more for dusting
½ tsp. kosher salt
1½ sticks unsalted butter, cubed
6 oz. cream cheese, cubed and chilled
2 Tbsp. ice water

FILLING

10 scallions, trimmed
1 Tbsp. extra-virgin olive oil
½ tsp. thyme leaves
Kosher salt
Freshly ground pepper
6 large eggs
1¼ cups heavy cream
1 cup whole milk
1 cup loosely packed baby spinach leaves
1 cup grated Gruyère cheese
1 cup ricotta cheese

1. Make the piecrust In a large bowl, whisk the 1¾ cups of flour with the salt. Using a pastry blender or your fingers, cut the butter and cream cheese into the flour until pea-size. Add the ice water and gently knead just until the dough comes together. Press into a disk, wrap in plastic and refrigerate until firm, at least 30 minutes.

2. On a lightly floured surface, roll out the dough to a 14-inch round. Ease into a 10-inch cast-iron skillet and trim the overhang to ½ inch. Fold the edge of the dough in over itself and, if desired, crimp it. Wrap in plastic and refrigerate for at least 30 minutes.

3. Preheat the oven to 350°. Line the piecrust with parchment paper and fill with pie weights or dried beans. Blind bake for about 1 hour, until the crust is set and lightly browned. Remove weights and parchment paper, transfer the skillet to a wire rack and let cool completely. Leave the oven on.

4. Make the filling On a rimmed baking sheet, toss the scallions with the olive oil and thyme. Season with salt and pepper. Roast for 10 minutes, until tender. Let cool. Reserve 3 whole scallions. Coarsely chop the remaining scallions.

5. Reduce the oven temperature to 325°. In a large bowl, whisk the eggs with the cream, milk and 2 teaspoons of salt. Stir in the chopped scallions, the spinach, Gruyère and ricotta. Pour the custard into the piecrust and arrange the reserved whole scallions on top. Bake for 45 to 55 minutes, rotating halfway through, until the filling is puffed and lightly browned. Transfer to a rack and let cool for at least 20 minutes. Serve the pie warm or at room temperature.
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