SPRING
This is a foolproof make-ahead side dish for Easter dinner. Since it calls for premade pie crust, it’s also super-easy.
Serves 6
2 tablespoons unsalted butter
2 medium leeks (about 1 pound), trimmed, cleaned and very thinly sliced
1 cup cooked bacon, chopped, optional
1½ teaspoons fresh thyme, chopped, plus additional for garnish
Salt
8 ounces (just under 1 cup) ricotta cheese, preferably fresh
1 large egg
½ cup heavy cream
⅓ cup whole milk
1 prepared 9-inch pie crust
1. Melt butter in a large nonstick skillet over medium-low heat. Add leeks; cook 12 minutes, until golden and tender, stirring often. Add bacon, if desired. Remove from heat; stir in thyme and salt.
2. Preheat oven to 400°F. In a large bowl, whisk ricotta, egg, cream and milk. Fold in leek mixture. Scrape mixture into the pie crust and bake 30 to 35 minutes, until just set and golden. Serve warm or at room temperature.
TIP: For meat-lovers, stir into the leeks a cup of chopped, cooked bacon to add a punch of meaty, salty flavor. Want even more flavor? Sprinkle the pie with grated Parmesan before baking.