I've made this about twenty times, now, using a basic recipe and adding whatever I have around at the time as additional ingredients. I slice the pie into 6 wedges and freeze the wedges in foil packets, so.. 6 quick microwaved small breakfasts.
A ricotta torte can be sweet or savory. So far I've made only savory ones. I'm working up to making a sweet one with dried fruit but keep making one more savory one.
I've also substituted small curd cottage cheese (less expense) for ricotta and it worked fine, though I ended up thinking next time I'd put the cottage cheese in a blender for a few seconds. Anyway, I used the same amount (15 or 16 oz.)
I'll give the basic recipe (which is modified from two online recipes) that I use now, and variations on a theme.
The Pie Crust
This is an olive oil crust; I suppose you can substitute canola, etc. I've not had to "grease" the pie plate as a prep for adding the pie dough.*
I used the recipe from this site, but added to it so I made sure to have enough dough to fill the pie plate and sides easily.
That's a good food blog if you don't know it, on a lot of people's favorite list besides mine.
My version, and with US measurements -
4 oz whole wheat flour, 4.8 oz all purpose - x 1.25 = 11 total ounces flour
yesterday I used 5.5 oz. of all purpose, 3.0 of spelt, 2.5 of whole wheat; this turned out well, but I need to change it into fractions of cups to make it easier to measure than ounces - I have a scale but I'd rather use measuring cups.
1.25 tsp salt
1.25 tsp dried herbs - (pinch of garlic flakes, not quite a tsp of curry powder - your choices may vary)
75 ml olive oil
150 ml cold water
grease pan lightly if not non stick coat (I suppose it's a good idea overall; I use my old glass pie plates, haven't had a problem with the oil dough sticking.)
combine flour salt herbs
add oil, mix with fork (well, for me it doesn't mix well until you start to add the water)
add water, mix until just absorbed
knead lightly in bowl until dough in a ball
turn dough on work surface
sprinkle a little flour on the ball and rolling pin
each time you roll it, add a little four underneath and on dough if seems getting sticky
do not overwork
put dough in pan, refrigerate 30 minutes
add filling, bake until done at 350-375. (test with fork that it's not all wiggly in center)
This is pretty much from this site:
(I let the crust stay cold, that's quite important with an olive oil crust, but if you are using a packaged regular crust bring it to room temp.)
1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
3 tablespoons butter
1 medium onion, chopped
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 15-ounce container ricotta cheese
8 ounce mozzarella cheese, grated
1 cup grated Parmesan cheese
3 large eggs, beaten to blend
copying the filling instructions part:
Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Mix in spinach, salt, pepper and nutmeg. Sauté until all liquid from spinach evaporates, about 3 minutes.
I use olive oil instead of butter to saute the onions; I use fresh spinach if available. I also often substitute kale or chard, and I parboil those first from fresh before draining and chopping, saving the stems or tossing them. I've added canned artichoke quarters, cut up. Yesterday I used kale, spinach, some leftover spicy cauliflower, and frozen peas, besides the onions. Some basil and parsley and a splurch of chile pepper, no nutmeg. I'm starting to like using extra large eggs.
Combine ricotta, mozzarella and Parmesan cheeses in large bowl. Mix in eggs. Add spinach mixture; blend well.
I almost never have ricotta, mozzarella, and parmesan in the refrigerator at the same time, what am I, rich? I've even only used ricotta, and might have added a fourth egg. I once added some cheddar, or other cheese, different but also good.
Spoon cheese mixture into pie crust. Bake until filling is set in center and brown (slightly brown only)
on top, about 40 minutes. Let stand 10 minutes. Cut pie into wedges.
I've never had the filling spill over, it doesn't "grow" that much. So far.
*I've been thinking on how to make this gluten free (change flours, rice, garbanzo/fava, maybe others), but can't easily see how to make it dairy free and work, unless just using egg whites instead of whole eggs counts as dairy free for those who can't eat dairy. I've no idea how egg whites work with, say, firm tofu
I'll post back when I get up to making a sweet ricotta torte - I suppose there are endless possible variations there too. Have to wait until I have more room in my small freezer.
Adds with a sentimental sigh, I ate my first slice of spinach ricotta torte in Venice (It) on a cold March day, us buying slices from a bakery, warmed up if I remember, and sitting on a bench somewhere. We never did go out to dinner that day, it was so filling. Thicker than the one I make now.
So, any other ricotta torte recipes, or breakfast pie recipes?
Invention is the better part of valour, y'know...