The recipe called for one of the pizza crusts that come in a tube, my budget and self worth wouldn't let me even think of purchasing one of those when I have a perfectly good, easy and yummy pizza crust recipe myself. The use of a pizza crust with a tart/quiche was new to me, and lent an interesting texture to the final outcome. I do think that next time I will try using my flaky pastry crust that I typically use with quiche instead. To me the pizza crust dominated the filling.
- 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
- 1/2 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 up sides of a 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.