Individual Quiche or Torta

As the cooler weather sets in - okay, except for Southern California where we have been having 90+ degree and smokey weather - I crave fat. Yes, I'm not embarrassed about these cravings. As my friend George used to say as I would be filling my tummy with fattening cheeses in the fall, "Jeni, you are putting on your winter layers!" Good thing I love George like a brother; it never bothered me, especially because it was true.

One of my "fat" cravings, besides cheese, this time of year are tortas. I make all different kinds, with various crusts and fillings, but this one is definitely the easiest. In reality, I don't think it is very fattening, but it satisfies that craving for something hearty and filling.

This recipe is for individual tortas, and these happen to be very much like a quiche. You can make as many of these as you like, one for each person, or multiply the ingredients for a larger baking dish to make one large torta. This is great to make when you have to use up leftovers like stale bread, cooked greens or other veggies, little bits of cheese, etc. You can also make this with fresh vegetables, either way works.

Individual Tortas or Quiche

ingredients for one 4" ramekin

bread (I prefer baguette or Italian Ciabatta) about 4-6 very thin slices

1/2 cup ricotta

1/8 cup Parmigiano Reggiano (or other hard cheese)
1 beaten egg

about 2/3 cup vegetables (leftover cooked greens, green beans, or freshly sliced zucchini - preferably use a mandolin to slice so that they are paper thin.)

salt and pepper

some small chunks of prosciutto or ham (optional)

Lightly coat ramekin with olive oil and line ramekin sides and bottom with the slices of bread. (The bread is also optional).

Mix the rest of the ingredients in a mixing bowl.

Pour filling in ramekin, making it very full.

Bake until golden brown, about 45 minutes.

This is delicious for lunch served with a little green salad and I highly recommend drinking rose with any egg dish!

Buon appetito!