Small: Make in a pie tin or tart pan.
Large: Double all ingredients and make in a large casserole dish.
1 Frozen Deep Dish Pie Crust
4 Whole eggs
1 ½ Cups Heavy Cream
½ Cup Milk
Salt and Fresh Ground Pepper to taste
½ Cup Ricotta Cheese
4 Oz Bacon or Pancetta, cooked crisp and crumpled
¼ Cup Fresh grated Parmesan Cheese
1/8 Cup Fresh chopped Italian Parsley.
Preheat oven to 350. I a large mixing bowl, combine eggs, cream, milk, and pepper and mix until everything is smooth and well incorporated.
Spoon Ricotta cheese into the bottom of the crust and top with the crisp crumpled bacon, grated cheese, and parsley.
Pour custard over all ingredients. Bake until top is golden brown, about 35 to 40 minutes.
Let cool and serve.
Butternut Squash Soup
4 TBSP Butter
1 Medium Onion, peeled and diced.
Salt and pepper To Taste
1 Medium Butternut Squash, roasted and cooled.
1 Cup Flour
3 Cups Chicken Broth
1 Cup Cream
Cayenne Pepper To Taste
In a large pot, sauté the diced onion in butter until golden brown, season with salt and pepper; this should take about 10 minutes.
Add the roasted butternut squash and the flour and stir until well incorporated.
Mix in the broth, bring to a boil, reduce to a simmer, and cook for 20 minutes.
Puree the mixture with an immersion blender or a stand blender until smooth.
Add the cream, cayenne pepper, and honey and simmer until the desired consistency has been reached.
Taste and adjust seasoning if necessary. Garnish with chopped parsley or chives.