Thursday, August 25, 2011
Creamy Ricotta and Farro Quiche
1 c Farro
1 T Salt
3 c Water
2 T fine dry bread crumbs
2 T unsalted butter
2 cloves garlic, chopped
2 15-oz containers whole milk Ricotta
1 large egg
2 large egg yolks
2/3 c finely grated Parmigiano-Reggiano
1/4 c coarsely chopped flat leaf parsley
1/2 t black pepper
1/2 t ground nutmeg
In medium sauce pan, combine Farro, salt, and water. Bring to boil. Reduce heat to low boil. Cook farro until tender, about 10 minutes. Drain and cool to room temp.
Put a rack in middle of oven. Preheat oven to 375°F. Butter a 9-inch glass pie plate or other shallow ovenproof dish and lightly coat with bread crumbs, knocking out excess.
Melt butter in a small heavy skillet over low heat. Add garlic and cook, stirring, for 1 minute. Transfer garlic and butter to medium bowl. Stir in farro, ricotta, egg, egg yolks, Parmigiano-Reggiano, parsley, 3/4 t salt, pepper, and grated nutmeg until well combined.
Spoon mixture into dish and bake until quiche is just set and top is pale golden, 35 to 45 minutes. Transfer to rack to cool slightly.
Serve warm, cut into wedges.