A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Crustless Ricotta Quiche
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- #100628
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Quiche Base
1/4 pound butter, at room temperature
1/3 cup sugar
6 eggs
1 1/2 cup sour cream
1/2 cup orange juice
1 cup flour
2 teaspoons baking powder
Ricotta Filling
8 ounces cream cheese, softened
1 pound whole milk ricotta cheese
2 egg yolks
1 tablespoon sugar
1 tablespoon vanilla extract
directions
For Quiche Base: Preheat your oven to 350 degrees F. Butter a 13" x 9" pan and set aside.
With an electric mixer, cream butter and sugar until pale and fluffy. Add eggs, one at a time, and beat until well-blended.
Slowly blend in sour cream and orange juice. Sift together flour and baking powder and stir into the batter. Set aside.
For Filling: In a separate bowl, whip the cream and ricotta cheeses until well-combined. Stir in egg yolks, sugar, and vanilla.
Pour half of the quiche base batter into the pre-greased pan. Drop tablespoons of filling mixture onto the batter, spacing them as evenly as possible. Top with remaining batter.
Bake for 50-60 minutes, or until center of mixture is set.
added by
mary01
nutrition data
Nutritional data has not been calculated yet.
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