I’ve lived in many different places in my lifetime and I’ve collected recipes from each place I’ve lived and worked. In the late 1970’s I lived in Boston and worked at Beth Israel Hospital where I was first introduced to Spinach Ricotta Pie. The hospital cafeteria offered one vegetarian entrée daily and Spinach Ricotta Pie was one of the most popular vegetarian entrees on the menu. I know it was one of my favorites!
I obtained the recipe and have enjoyed it for many years. Later, I discovered the same recipe in The New Moosewood Cookbook by Mollie Katzen, originally published in 1977. This is a great vegetarian cookbook, truly a classic, and a wonderful source for meatless meals.
Spinach Ricotta Pie differs from a quiche somewhat because if has ricotta cheese as an ingredient. It’s a wonderful main entrée for brunch, lunch or dinner. Flavor intensifiers include basil, nutmeg and paprika. The recipe calls for 1 pound of fresh spinach but a 10-oz. box of frozen spinach may be used when fresh spinach is not available or for the sake of convenience. If using frozen spinach, cook the spinach in the microwave according to package instructions. Let it drain in a sieve/strainer until the excess moisture is removed and the spinach is cool enough to add to the egg and cheese mixture. (We don’t want scrambled eggs!)
I’m including the recipe for the crust because it’s a good one but feel free to use a purchased refrigerated crust if you desire.
Another recipe I collected when I lived in Boston was from a brochure published by Kraft Foods for Parmesan Frittata. This frittata is almost a meal in itself, with bacon, chopped cooked potatoes, eggs and parmesan cheese. In my example, I’ve added a croissant and some fresh pineapple with the Parmesan Frittata to make a tasty brunch meal. Of course it’s good any time of the day!
Eggs and cheese are such good sources of protein. I hope you’ll try one or both of these brunch or breakfast recipes.
Remember to savor the flavor,