Herbed Ricotta Tart

This very delicious-looking Cooking Light recipe, with an enticing photo to accompany it, has been sitting in my “to make” pile for a year now. Yes, I have a pile of magazine pages waiting to be organized in my personal recipe book, one of the many projects on my to-do list. Last Sunday seemed like the perfect day to try this treat; I needed something flavorful, easy and substantial. Since the recipe called for refrigerated pizza dough, I figured I could handle it. After (maybe) a little too much wine at our friends’ wedding the night before, I wasn’t up for anything too challenging; it was in Sonoma, can you blame me!?!

A short 45 minutes after I started mixing together fresh herbs and creamy cheese, I pulled my new, gorgeous quiche dish (thanks to my darling sisters!) from the oven and was quite impressed by the fact that it looked exactly like the magazine photo. Mark and I enjoyed a piece with a light side salad while I challenged him to find another wife that whipped up gourmet lunches for two on a Sunday afternoon (okay, other than my mom and sisters). Truth be told, this was a simple, no-fuss recipe that required little more than a trip to the market for fresh herbs. But no one needs to know that ;)

Herbed Ricotta Tart

1 (11-ounce) can refrigerated pizza crust dough

Cooking spray
2 cups thinly sliced green onions
1 1/3 cups part-skim ricotta cheese
1/2 cup thinly sliced fresh chives
2 tablespoons minced fresh dill
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 tablespoons finely grated fresh Parmigiano-Reggiano cheese

1. Preheat oven to 375°.
2. Unroll dough, and press into bottom and sides of a quiche dish or 9-inch round removable-bottom tart pan coated with cooking spray.
3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced fresh chives, minced fresh dill, salt, freshly ground black pepper, eggs, and egg white. Pour onion mixture into prepared crust; sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes. Cut into 6 wedges.

Each piece is about 250 calories

While reheating a piece of quiche for lunch at the office, I spotted some fancy hot sauce and added a few dashes once it was ready. The extra kick was great, and of course the added bonus is that spice makes you feel a bit fuller. I definitely got a few envious glances from those pulling out their PB&Js and canned soup. Of course the two extra pieces went in the freezer, saved for Mom & Dad Swanson to try on their trip out next week!