Ricotta and Ground Turkey Quiche

Hey everyone Stephanie here. So the other day became somewhat hectic. I was literally running around all day doing errands and to top it off, I had to somehow do all of that, get to work at 7 P.M. and I didn't get off till almost 2 AM. Then the next day also involved some running around.

Well in all that chaos and it was also crazy outside since everyone has to go do their Thanksgiving shopping, I said to Antoinette, "You know that bariatric ricotta bake you make? What if we get a pie crust, add some ground turkey, omit the red sauce and kind of turn it into a quiche?" She really liked the idea so we bought all the things we needed which was 3 things, and we got to work.

I was actually very surprised and very pleased with how it turned out. It was light and airy and somehow the turkey kind of got a breakfast sausage taste to it. Not as in sweet but it tasted like breakfast at 7 PM. All in all it was simple, tasty and if in a rush, the prep time was quick. I made two one with crust, one without. Both ways was very good.

Here is the recipe and I hope you enjoy.

Ricotta and Ground Turkey Quiche

Ingredients: (TT= To taste)

• One pre-made pie crust
• 2 Tbsp Italian seasoning divided
• 8oz of Ricotta cheese
• 1 Cup mozzarella cheese (I use the block and cut it into pieces)
• 1/2 lb ground turkey
• Half an onion, small dice
• 4 garlic cloves, minced
• 1 Tbsp olive oil
• 4 eggs
• 3 Tbsp grated Parmesan cheese
•  TT Salt and Pepper  

Directions: Preheat oven at 375 degrees F.

1.  In a saute pan, heat up 1 tbsp of olive oil. Once its hot, add the onion and garlic and saute for about 30 sec. Add the ground turkey, 1 tbsp of Italian seasoning, salt, pepper and cook all the way through.
2. While the turkey cooks, in a large bowl, add  the ricotta cheese, salt, pepper, italian seasoning, salt, pepper, parmesan cheese and 4 eggs. Mix well until everything is incorporates. 
3. Once the turkey is cooked, remove from heat. Dock the pie crust, add some of the turkey, ricotta mix, and some of the mozzarella. Keep layering until pie crust is filled almost to the rim
4. Place in oven and cook for 40 minutes. Crust should be golden brown on top edges.
5. Serve and enjoy.

If you don't want it to the crust follow the same steps but omit the crust. The ricotta mix held everything together pretty well.