Ricotta Breakfast Quiche

Shirley Dittloff

Ricotta Breakfast Quiche

Makes 2 quiches, 8 servings each. Recipe is from Shirley Dittloff.

For Topping:

11/2 cups flour

1/2 cup sugar

1/2 cup butter or margarine

1 tsp. cinnamon

For Filling:

3/4 cup butter or margarine

3/4 cup sugar

6 eggs, extra large to jumbo

1 tsp. orange extract

1 tsp. vanilla extract

2 lbs. ricotta cheese

2 pie crusts (bought or homemade) in pans

1 egg white, beaten

1. Make topping by mixing flour, sugar, 1/2 cup butter and cinnamon in food processor. Set aside to use as pie topping.

2. For filling, cream butter and sugar. Add eggs, one at a time, and mix in with electric mixer. Mix in orange and vanilla extracts. Add ricotta and mix well again.

3. Brush the two pie crusts with the beaten egg white and then pour filling into them. Sprinkle the topping on. Bake for 1 hour at 375 degrees. Let quiches cool for at least 10 minutes before serving.