When quiches were big in the ’80s, along with florescent fashion and big hair, I made more than my share of them. I decided it was time for a Meatless Monday update with a southwest spin!
A ricotta filling turns the dish into something fresher and creamier – and turns the custard into a fluffy texture. You could use this ricotta custard base with so many vegetables. I like the combination of red bell, green bell and jalapeno peppers. I like roasting the peppers first to deepen their flavor and remove moisture.
And, Hip Hip Hooooo-Ray!!! Spring is on the way!
— posted by Donna
THREE PEPPER RICOTTA TART
1 red bell pepper
1 green bell pepper
1 – 2 jalapeno peppers
One pie crust, pressed into a tart pan
8 green onions, thinly sliced
15 ounces low fat ricotta cheese
3 large eggs
3 tablespoons light sour cream
2 ounces strong hard cheese, such as Parmesan, Pecorino Romano or Asiago, grated
1 teaspoon garlic powder
Preheat oven to 375 degrees.
Cut peppers into 1 inch strips and lay cut side down on a baking sheet. Spray with a little oil. Broil 6 inches from heat until pepper is lightly browned. Cool. Cut into 2 inch julienne pieces.
Mix together ricotta, eggs, sour cream, cheese and garlic powder. Pour into tart crust. Sprinkle on top the green onion pieces and pepper strips, patting them down into ricotta mixture.
Bake for 55 to 60 minutes, until puffed slightly and browned. Let stand 5 minutes before serving.
Other bloggers have done southwest spins on classic dishes: