Tomato Ricotta Pie

{originally published in 2013 and updated in 2025}

This tomato-forward ricotta pie is light and in the same vein as a quiche but fluffier and was due for a refresh! It works well with really good tomatoes. I used a refrigerated pie crust making this come together so quickly.

Ricotta Tomato Pie
Ingredients (serves ~5-6)
1 pie crust, thawed
3-5 tomatoes, sliced
1 cup whole-milk ricotta
3 eggs
½ cup grated parmesan
¼ cup cream
1 tsp chopped garlic or 1/2 teaspoon garlic powder
salt & pepper

Directions:
Preheat oven to 350 degrees.
Gently unroll pie crust into a pie dish sprayed with non-stick spray, poking a few holes into the crust with a fork and bake for 10 minutes.
While crust is pre-baking, whisk together ricotta, eggs, parmesan, cream, garlic, salt and pepper.

Remove crust from oven and pour the cheese mixture in.
Lay the tomatoes over the top slightly overlapping.

Sprinkle with salt and bake for 30 minutes.
Let sit for at least 5 minutes before slicing. Serve warm, room temp, or cool.
Enjoy!

I liked that this was light but filling. It’s a summery dinner, lunch, brunch, or breakfast.

Add some fresh basil or oregano! A savory crumb crust would be good too! It freezes well but is best defrosted at room temperature.

Peach Crumble Parfait

This feels like you should eat by a pool at a fancy hotel one morning. I don’t gravitate toward sweet breakfast but this was perfect – so peachy with only a little sweet from the chia pudding, and granola and tart with the yogurt.

Peach Crumble Parfait
Ingredients:
(for 2 as breakfast meals, 4 as breakfast sides)
chia seeds + vanilla almond milk
2 peaches/nectarines
1/2 cup granola
1/2 cup Greek yogurt
optional: whipped cream

Directions:
Prepare the chia pudding as desired (I did 3 tablespoons chia seeds + 3/4 vanilla almond milk) and refrigerate for 1 hour to overnight.
Chop the nectarines.
Layer the bowls or glasses with chia pudding, granola, yogurt, and peaches.

Continue layering and top with whipped cream.
Enjoy!

It has such a balance of textures. I love the fruit serving, the protein and dairy of the yogurt, the granola is necessary for the crunch. When it is hot, this hits the spot.

Stuffed Biscuits with Sausage & Cheese

This is too easy for a recipe so let’s agree this is more of a how-to than a recipe, Ok?

Refrigerated biscuits are stuffed with sausages & cheese but add any favorites – bacon and egg, or crispy chicken and cheese, or apples and cheddar.

Stuffed Biscuits with Sausage & Cheese
Ingredients:

2 tubes of refrigerated biscuits
16 sausage patties
1 1/2 cups shredded cheddar cheese

Directions:
Preheat the oven to 325 degrees (as the package indicates).
Cook the sausages until fully cooked, or warmed through if cooked and frozen.
Peal apart each biscuit and stuff with cheese and sausage.

Pinch the other piece on top to close.
Bake for 12-15 minutes, as package instructs.

Enjoy!

We had these with Easter brunch and they were easy to assemble for a crowd. The kiddos would have enjoyed assembling if it wasn’t between them and an Easter egg hunt. I’ll have to have a few in the freezer for a hand-held breakfast on the go.

1 Pan Biscuits & Gravy

This is so good – and agreeably not the most beautiful. It is comforting and comes together so quickly for some egg, puffy biscuits, sausage, and brown butter gravy. It would be cuter in small ramekins or muffin cups.

Biscuits & Gravy Casserole - Baked

1 Pan Biscuits & Gravy
Ingredients (serves 4-6):

~8 sausage links
1 tube biscuits
2 eggs
1/4 cup flour
1/4 cup butter
1 cup milk
2/3 cup shredded cheese

Directions:
Preheat the oven to 350-degrees.
Cook the sausage until cooked through.
Remove sausage from the pan and add in the butter cooking over medium heat until the butter begins to brown and smell nutty. Add in the flour and cook for a minute. Reduce heat to low and whisk in the milk. Chop the sausage and add it into the gravy. Cook for about 3 minutes.

Chop the biscuits into 4-6 pieces and drop into a greased 9×9 baking dish.
Whisk the eggs and pour over the biscuit pieces.

Spoon the gravy on top.

Cover and bake for 20 minutes. It will puff and bubble up.
Uncover, top with cheese, and bake for another 10 minutes.

Biscuits & Gravy Casserole - Baked

Serve and enjoy! It’s cheesy, saucy, and very savory.

Our little eaters wouldn’t pick for everything to be together so they tried it and there were some leftover sausages and some separate biscuits.

It stored well and was good leftover too!

Apple Cheddar Biscuits

These delights were inspired by my last book – The Banned Bookshop of Maggie Banks. There was a toursity town of a former author with Star’s Hollow vibes, which centers around a bookshop who can only sell books of the era. Naturally the bookshop worker befriends the cafe worker who sells apple and cheddar biscuits. Voila! They seemed like they had to be huge and conger up the feeling of a coffee shop.

There’s such balance here – sharp white cheddar and crisp apple tip toes on the line of sweet and savory. They’re so good.

Apple & Cheddar Biscuits
Ingredients: (serves 6-8)

2 cups biscuit mix
5 tablespoons butter
2/3 cup white cheddar
1/3 apple (honey crisp or fuji apple) chopped
1 cup milk

Directions:
Preheat the oven to 400-degrees.
Add biscuit mix to a bowl and shred in the butter and the cheese. Chop the apple and add that in.

Stir gently with a fork, then pour in half the milk and mix. Add in the rest of the milk and stir to combine.
Drop spoonfuls onto a baking sheet lined with parchment or silicone mats.
Bake for about 8 minutes until fluffy and golden.

Let cool and enjoy!

The cheese flavor lightly spreads throughout. The apple adds some nice texture.