Yes, the chives are up! So I did what any fanatic kitchen gardener would do – I snipped them off and ate them. Not right then and there in the garden, but later that day, baked into a Ricotta Pie. I also included a few little thyme leaves from the garden, some rosemary from a plant on my kitchen table and some store-bought parsley.
RICOTTA CHIVE PIE
3 tbsp. breadcrumbs
butter for greasing pie plate
4 eggs, room temp.
1/4 cup flour
1 tbsp. fresh chives and other herbs
1/2 tsp. salt and a dashe of pepper
2 cups ricotta cheese
3 slices of crispy-cooked bacon
Oven 400 F. Grease a deep pie plate with butter and sprinkle with breadcrumbs to coat the surface. Shake out excess crumbs. Separate the eggs, beating the yolks lightly with the flour, salt, pepper and herbs. Stir in the ricotta cheese and the bacon. Beat the egg whites until stiff and fold into the ricotta mixture until it is loosely mixed. If it’s too stiff to mix, add a bit of cream or milk. Spread into the pie plate, smoothing the top. Bake for 20-25 minutes, until a brown crust has formed and a knife inserted in the centre comes out clean.