Ricotta Hashbrowns Quiche 5fix Recipes

HASH BROWN QUICHE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.
• In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.
• Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.

RICOTTA HASHBROWNS QUICHE #5FIX

Steps:

• Place oven rack in the center and preheat to 350 degrees.
• Mix potatoes, one half onion dip and olive oil in a large bowl. Press it in bottom and sides of a 2 quart baking dish. Bake 15 minutes in preheated oven.
• In a lg. bowl mix ricotta, eggs and second half onion dip well.
• Pour egg mixture evenly over top potatoes.
• Place back in the oven and bake for 40 more minutes until center is firm.

RICOTTA, HAM AND SCALLION TART

Steps:

• Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.
• Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces.
• Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top.
• Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice.
• Photography by Antonis Achilleos

RICOTTA AND ARUGULA QUICHE

Steps:

• Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake about 8 minutes or until very lightly browned.
• Meanwhile, in medium bowl, beat eggs, half-and-half, ricotta, salt and pepper with whisk or fork until well blended.
• Alternately layer arugula and cheese in baked shell. Pour egg mixture over layers of arugula and cheese.
• Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool 5 minutes before serving. Cut into wedges. Store covered in refrigerator.

SPINACH-RICOTTA QUICHE

Steps:

• Melt butter in a skillet over medium heat; add onion and cook for 1 minute. Add spinach and cook, stirring occasionally, until starting to wilt, about 1 minute. Cover skillet and cook for 1 minute more, allowing condensation to build inside the skillet. Remove from heat, uncover, and stir.
• Preheat the oven to 375 degrees F (190 degrees C). Press pie pastry into a 9 1/2-inch deep-dish pie pan. Prick bottom and sides with a fork.
• Bake crust in the preheated oven for 10 minutes. Remove from oven and set aside.
• Combine eggs, ricotta cheese, cream, Parmigiano Reggiano cheese, basil, salt, and pepper in a blender or food processor. Blend until smooth.
• Spread spinach and onion mixture evenly over the crust. Pour egg mixture on top.
• Bake in the preheated oven until center of quiche is set and the top is lightly browned, about 40 minutes. Allow to stand for 10 minutes before serving.

HASH BROWN QUICHE

Steps:

• Press hash browns between paper towels to remove excess moisture. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Drizzle with butter. Bake at 425° for 25 minutes. , Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350°; bake for 25-30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

RICOTTA QUICHE

Steps:

• Preheat oven to 375°F. Shape 2/3 of the pastry into large ball; shape remaining pastry into small ball, pinching off small piece to use for decorating. Place larger ball on floured surface; roll out to 5-inch circle. Place on bottom of 9-inch springform pan; press pastry firmly onto bottom of pan to completely cover bottom of pan and about 1 inch up side of pan. Set aside.
• Separate 1 of the eggs; set egg white aside. Place egg yolk, remaining 3 whole eggs, the ricotta cheese, spinach, Parmesan cheese, mustard, onion and pepper in large bowl. Beat with electric mixer on medium speed until well blended. Stir in ham; spoon into crust.
• Place small ball of pastry on floured surface; roll into 9-inch circle. Place over filling; press lightly into top edge of pastry around side of pan to seal. Roll out remaining piece of dough; cut out leaf shapes from pastry with sharp knife. Arrange on top of pastry. Cut several slits in top of pie to allow steam to escape. Beat reserved egg white until foamy; brush over pastry.
• Bake 1 hour or until golden brown. Serve warm. Store leftover pie in refrigerator.

HASH BROWNS HAM QUICHE

Steps:

• Get out the excess moisture by pressing the hash browns between paper towels.
• Grease a 9-inch pie plate.
• Press hash browns onto the bottom and up the sides of the pie plate.
• Drizzle hash browns with melted butter.
• Bake, uncovered, at 425 degrees, for 20-25 minutes or til the edges are browned.
• Mix together the cheeses and ham; pour onto crust and spread evenly.
• In a bowl, mix together the eggs, cream, seasoned salt, and pepper; pour over ham/cheese.
• In a 350 degree oven, bake, uncovered for 20-25 minutes or until knife comes out clean.
• Let stand 10 minutes before cutting and serving.