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SUN DRIED TOMATO AND ARTICHOKE QUICHE IN MINI FILLO SHELLS Courtesy of Adam Roush, Executive Chef, Trombino’s Bistro Italiano Albuquerque, NM Ingredients
16 oz. Ricotta
6 oz. Milk
6 Eggs
4 oz. Sharp Provolone cheese, shredded
1 oz. Dijon mustard
.25 oz. Dried thyme
.15 oz. Salt & pepper
8 oz. Sun dried tomatoes packed in oil, drained
30 oz. Artichoke hearts, quartered, canned, drained
2 oz. Parmesan cheese, grated
45 Athens Mini Fillo Shells In a large bowl, mix ricotta, milk, eggs, Provolone, mustard, thyme, salt, and pepper. In food processor, combine tomatoes and artichokes, pulse until a rough tapenade like mixture comes together. Add this mixture to ricotta mixture, and fold together.
Fill each mini shell with about one ounce of filling. Top the shells with Parmesan, then bake in preheated 350ºF oven for 10-15 minutes until phyllo is golden grown and the centers are set. Serve hot or at room temperature.
Yield: 15 portions (3 pieces per portion)
| Ingredient |
Amount |
Cost per ounce/each |
Total |
Costing
| Ricotta |
16 oz |
$0.10 |
$1.60 |
| Milk |
6 oz. |
$0.02 |
$0.12 |
| Eggs |
6 each |
$0.04 |
$0.24 |
| Sharp Provolone |
4 oz. |
$0.54 |
$2.16 |
| Dijon mustard |
1 oz. |
$0.08 |
$0.08 |
| Dried thyme |
.25 oz |
$0.17 |
$0.03 |
| Salt & Pepper |
.15 oz. |
$0.17 |
$0.02 |
| Sun dried tomatoes |
8 oz. |
$0.07 |
$0.56 |
| Artichoke hearts |
30 oz. |
$0.08 |
$2.40 |
| Parmesan cheese |
2 oz. |
$0.04 |
$0.08 |
| Athens Mini Fillo Shells |
45 each |
$0.14 |
$6.30 |
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$13.59 |
Cost per portion: $0.90
Retail price per portion: $5.45
Food cost: 16.5%
Profit percentage: 83.5%
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