An alternative main dish to pizza and focaccia is this savory pie with goat ricotta. In this case, I added Belgian endive and zucchini, but of course it can vary depending on the season.
A unique quiche, the crust is made with buckwheat and oat flour, with very little oil and just a pinch of salt.
Very quick to prepare with this savory pie with goat ricotta, ready on the table in 35 minutes.
Why did I use goat ricotta? Because goat ricotta, although slightly richer in lipids than cow ricotta, is qualitatively superior because it comes from grass-fed animals and not industrially raised ones.
The goat ricotta is undoubtedly tastier, and we know that sheep’s milk is more digestible because its fat particles are tiny compared to those of cow’s milk, thus better digestible in the stomach.
Here are some recipes for quiches, rolls, and gnocchi that might interest you:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: Spring, Autumn, Spring, Summer
Ingredients for Savory Pie with Goat Ricotta
These amounts are for a 9-inch quiche.
- 3/4 cup buckwheat flour
- 3/4 cup oat flour
- 1/3 cup water
- 2 tbsps extra virgin olive oil
- 1 pinch sea salt
- 1 pinch thyme
- 7 oz goat ricotta
- 1 egg (organic cat A)
- 2 zucchini
- 1 head Belgian endive
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh herbs
- 1 pinch sea salt
- 1 pinch garlic powder
Tools
- 1 Pie Dish
- 1 Pan
- 1 Beater
- 1 Grater
Steps to Prepare Savory Pie with Goat Ricotta
In the blender, pour the buckwheat and oat flour with a pinch of salt and thyme. Add water emulsified with the oil, blend until you have a soft dough. Check the dough’s consistency anyway; sometimes you might need another tablespoon of flour, depending on the types of flour you use.
Remove from the blender, make a ball, and move it into a bowl. Cover and proceed with the filling.
Meanwhile, wash, trim, and grate the zucchini with a large-hole grater. Squeeze them well and set aside.
Wash and chop the Belgian endive. In a pan, pour a tablespoon of oil, the chopped endive, garlic powder, salt, and cook for about ten minutes. In the last minutes, add the zucchini to flavor.
advice and storage
The savory pie with goat ricotta can be stored in the refrigerator for a couple of days. Naturally, I recommend varying the filling according to the season.
