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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This experiment grew out of a neighbor's gift of excess ricotta from cooking for our block party. The tomato and extra spice adds a nice kick to the custard. I'd also like to play with the spice mixture when I make this again. I think you could eliminate the heat and add a bunch of dried or fresh herbs. This could also be made in a pie or quiche crust, but I like the simplicity and ease of cleanup of baking in the skillet. This is also a good recipe to double - bake one in the skillet and put the other filling in a pie shell and freeze. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
3 garlic cloves, chopped |
1/4 teaspoon salt |
1 (10 ounce) package frozen chopped spinach, thawed |
1/3 cup sun-dried tomato, chopped |
1 teaspoon chili powder |
1/2 teaspoon red pepper flakes |
1 teaspoon ground black pepper |
2 tablespoons tomato paste |
8 ounces mozzarella cheese, grated |
3/4 cup parmesan cheese, grated |
4 large eggs |
2 cups ricotta cheese |
Directions:
1. Preheat the oven to 350.
2. In a large cast iron skillet on medium heat, cook the onions, garlic and salt until they begin to caramelize. Meanwhile, mix the mozzarella, half the Parmesan, the ricotta and the eggs in a mixing bowl.
3. To the skillet, add the spinach, sun dried tomatoes, the tomato paste and the spices. Cook until the liquid from the spinach is dried out.
4. Add the spinach mixture to the cheese mixture and combine well. Put it back into the skillet, smooth the top and top with the remaining Parmesan.
5. Bake for around 40 minutes. The top should be crispy and golden brown.
6. Allow 10 minutes rest before cutting and serving.
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