Tuscan Quiche and Butternut Squash Soup on the Weekend Diner

Tuscan Quiche

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