Ricotta and broccoli rabe pie from Dessert Person: Recipes and Guidance for Baking with Confidence (page 305) by Claire Saffitz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any other olives for Castelvetrano olives.

  • MonicaMadeIt on January 03, 2022

    This was a LOT of work. I enjoyed the end result but the pastry was challenging. I had never made an olive oil crust before, so wasn't sure what to expect. it has kind of a sandy texture, not unpleasant but it's definitely not flaky. We had the quiche for dinner last night about 20 minutes after it finished baking, and it was missing something flavor-wise. My husband and I put hot sauce on it. This morning, I had a room-temperature slice and it tasted better. I guess that's why we are instructed to let it cool completely before serving, but who has time for that? Also, I couldn't find broccoli rabe so used 2 crowns of broccoli that were chopped small and roasted at 425 deg for 15 minutes. otherwise followed the recipe.

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