Sausage, Kale and Ricotta Quiche

Name: Sausage, Kale and Ricotta Quiche | Taylor Farms
Prep time: 1 hr 20 mins
Cook time: 1 hr 20 mins
Yield: 8
Cuisine: American
Ingredients: 1 Tbsp olive oil; 1 lb. ground Italian turkey sausage; 3 cups of Taylor Farms Chopped Kale, with any hard rib pieces removed; 2 pie dough disks (pre-made is okay); 15 eggs; 1 cup half and half; 1 tsp salt; 1/2 tsp pepper; 8 ounces ricotta cheese; 1 cup grated parmesan cheese

Who doesn’t love a good quiche? Well, perhaps maybe some out there don’t, but they’re probably not even reading this, so they don’t count. This innovative quiche recipe from our friend The College Housewife combines the rich and creamy flavor of ricotta cheese with the robust tastes of Italian turkey sausage and hearty Taylor Farms Chopped Kale. You’ll get a dish loaded with protein that’s perfectly acceptable to enjoy any time of day—even as a midnight snack.

That said, if you’re currently reading this at midnight, you may want to find something quicker, as this will take you roughly an hour and twenty minutes from start to finish. But we think it’s worth the wait, especially when considering the fact that most of your “labor” with this dish is simply waiting on it to bake.

Total TIME

1 hr 20 mins

SERVINGS

Ingredients

1 Tbsp olive oil
1 lb. ground Italian turkey sausage
3 cups of Taylor Farms Chopped Kale, with any hard rib pieces removed
2 pie dough disks (pre-made is okay)
15 eggs
1 cup half and half
1 tsp salt
1/2 tsp pepper
8 ounces ricotta cheese
1 cup grated parmesan cheese

Directions

Preheat oven to 400°F. Line a medium-sized casserole dish (9×13) with two pie dough disks. Trim and crimp edges.
Heat a medium cast iron skillet with olive oil on medium heat. Add in turkey sausage and cook for 8-10 minutes, stirring frequently, until cooked through. Add in kale and stir together with sausage. Add in 2-3 tablespoons of water and place a lid on pan for 2 minutes. Kale will steam and wilt. Stir together once more and remove from heat.
In a large bowl, whisk together eggs, half and half, salt, and pepper. Gently stir in kale and sausage mixture. Pour egg mixture into prepared dough-lined casserole dish. Dollop egg mixture evenly with ricotta cheese.
Bake quiche for 45 minutes. Remove from oven and top with parmesan cheese, and return quiche to oven. Bake for an additional 10-15 minutes or until the top is golden brown and the middle of the quiche has just set. Cool for ten minutes before slicing and serving.

Ri-whatta?

Ricotta cheese is one of those foods that many have enjoyed for years without fully knowing what it actually is. This belovedly versatile cheese is an Italian dairy product made traditionally from the leftover whey from cheese production, although many modern versions often use whole or skim milk instead. It has a creamy, slightly grainy texture and a mild, slightly sweet flavor. Best enjoyed fresh, ricotta can be used in savory dishes like lasagna or stuffed shells, or in sweet dishes like cheesecake or cannolis. Just like magic, it adapts to the main flavors of the dish it’s used in.

Easy Homemade Ricotta Cheese

You may be surprised to learn how easy ricotta is to make at home. And no, you don’t have to be an expert cheese monger or culinary expert to do so.

You will need:

4 cups whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

Directions:

Pour the milk, cream, and salt into a saucepan and heat it over medium heat until it reaches a temperature of about 185-195°F. Be sure to stir it occasionally to prevent the bottom from scorching.
Once it’s hot enough, remove the saucepan from the heat and add the lemon juice. Stir gently to combine and let the mixture sit for 5 minutes. The acid from the lemon juice will cause the milk to curdle, creating small cheese curds. Science!
In the meantime, line a colander with a few layers of cheesecloth and set it over a large bowl.
After 5 minutes, pour the mixture into the lined colander and let it drain for at least an hour or until it reaches your preferred consistency. (The longer it drains, the thicker the ricotta will be.)
Once drained, the cheese in the cheesecloth is your homemade ricotta! It can be used right away or stored in the fridge for up to a week.

One quick note: Homemade ricotta won’t be exactly the same as traditional ricotta, which is made from whey, but it has a similar taste and texture and can be used in the same ways, including this recipe.

Great. What Else Can I Do with My Ricotta?

Ricotta cheese is perfectly at home in both sweet and savory dishes. It’s a key ingredient in Italian dishes like stuffed shells, and ravioli, and it can also be spread on toast or used in dips. For sweet dishes, you can use it in cheesecakes, cannolis, or mixed with honey and fruit. For breakfast, ricotta can also be used as a protein-packed addition to pancakes or scrambled eggs. Enjoy!