One thing I’m attempting to accomplish these days (and losing my mind is not one of them, believe it or not), is to continue to delve deep into the blog archives of my old site and re-do some of the recipes I haven’t made in years. Because for some reason, my cookbook binder is all askew and disorganized…… and that really, REALLY bothers me.
So today, aside from my bike ride, cleaning the house and shuttling Sabrina back and forth to a school sponsored art project, I’m going to try to make a short list of cooking/baking goals for this week.
Failing that, you can find me on my hammock by the pool with a fruity drink in my hand.
Ricotta Quiche – adapted from a recipe I’ve had for 10 years – original source unknown
I love the simplicity of this recipe – plus, it’s changeable and adaptable to whatever you have on hand. Leftovers are absolutely delicious cold.
- 1 lb. ricotta cheese
- 8 oz shredded mozzarella cheese
- 3 eggs
- coarse ground black pepper to taste
- 2 handfuls fresh arugula
- 1 zucchini, shredded and lightly squeezed to remove excess liquid
- 1 – 9″ pie crust – unbaked
Combine all ingredients in a large bowl and pour into crust. Bake at 350 degrees for one hour, or until center is set.