I made this on Saturday as another way to put off preparing for said presentation. I began by making the ricotta cheese. Yup, you read that right. It's super easy-give it a try.
|Fresh Ricotta (with one egg added)|
Then I mixed in all the other ingredients: rest of eggs, prosciutto, mozzarella, pecorino, and a handful of freeze-dried salad herbs because I didn't have parsley. I actually did have parsley, but didn't find it until after the fact.
I rolled out the bottom crust into a somewhat-round circle. I really need to get one of those pie crust measuring mat things.
I placed it into the pie plate and patched as necessary. Then I rolled out the top piece and sliced it with a ravioli cutter my Critic had in the utensil drawer. I knew I loved him for a reason :)
And My Critic Says: Not my cup of tea. Too quiche-y.
I on the other hand liked it a lot! Then again I do like quiche. I loved the sweet crust and the savory filling. It was perfect for breakfast the next morning, and I plan to share it with 2 friends; Amy and Abi :)
For the recipe, please visit Emily of Capitol Region Dining and Raelynn of The Place They Call Home. Check back in two weeks for Lemon Pound Cake, which I'm really looking forward to!