Sorrel, Dill, Leek, and Ricotta Quiche

One of my fav. plants (shhhhhh - don't tell the others) of my farm is Sorrel. I LOVE its bright, tart, lemony taste! This quiche showcases it:

1 frozen deep dish pie crust* (you can make your own, but I usually make quiches as presents,
      and this comes with its own pan)
Softened butter
4 eggs, WELL beaten
1-1&1/2 cup half and half*
Half a bunch of sorrel, hand torn into small pieces
Half* a container of ricotta cheese, well drained
1 T. fresh snipped dill
1 leek, thinly sliced into rings*
1/2 -1 t. lemon pepper* or Mrs. Dash's Salt Free Lemon Pepper*
1 Roma tomato, thinly sliced
Lime salt* (I get this at Bartell)
A sprinkle of nutmeg*
A sprinkle of smoked paprika*

Thaw crust. Preheat oven to 375. Rub the softened butter all over bottom, sides, and top rim of crust. Using a fork, liberally poke all surfaces. Bake about 7 mins. til firm (WATCH!!). Let cool, and lower oven temp. to 325-350. Place sorrel, leeks, and ricotta in bottom of crust. In a large bowl, whisk eggs; add half and half, dill, and lemon pepper. Pour into pie crust. Sprinkle lightly with nutmeg and smoked paprika. Float tomato slices on top, and sprinkle lime salt on them. Bake 45 min. to one hour, or until toothpick inserted in the center comes out clean. Again, WATCH. When you begin to smell it, Check!!! Let cool on wire rack. It may be served warm or at room temp.

"Let all you do be done with Love." Watch out for each other today!!

Love,

MM