This recipe was inspired in part by a recipe for Vidalia Onion Pie that Grandma Mo recently sent and in part by my coworker who swears he’s going to become Pescatarian. (Fish-eating vegetarian.) After noshing on the barbecued pulled pork sliders last week, he emailed me and said he should eat pork more often and rethink the idea of becoming Pescatarian. To which I declared this week to be pork week. A different pork dish each day, is my goal. (I do not believe I actually have the time for a different pork dish each day, but we’ll see!)
- 1 Cornmeal Pie Crust
- 1/2 lb bacon ends and pieces
- 1/2 lb pork sausage
- 1 medium onion
- 4 eggs, lightly beaten
- 1 c. ricotta cheese
- 1/2 c. milk
- 1/2 c. shredded cheese (I used Colby)
- Preheat oven to 375 degrees F. Prepare the pie crust (do not bake).
- Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and pork sausage to the skillet with the bacon fat and saute until there’s no more pink in the sausage. Remove and set aside.
- In a large bowl whisk together ricotta, milk and eggs. Add salt, and pepper. Sprinkle bacon onto the bottom of the pie crust, then sausage. Pour egg mixture into the prepared crust. Sprinkle with cheese.
- Bake in the preheated oven for 40 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
The sweet-ish cornmeal crust makes for a good pairing with the savory meats.
I’m obsessed with buying bacon ends and pieces from the grocery store (significantly cheaper than buying strips of bacon), though I found that the Trader Joe’s ends and pieces are more strung together strips of bacon then the neatly chopped ends and pieces I bought at New Seasons.
As I was pulling this dish out of the oven, Sis said the celebrity chef I emulate with the recipes I make is Paula Deen. Hmm…