Sweet Ricotta Breakfast Quiche

• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 cup butter or margarine
• 1 tsp. cinnamon
• 2 pie crusts in pans
• 3/4 cup butter or margarine
• 3/4 cup sugar
• 2 lbs. ricotta cheese
• 6 eggs - extra large to jumbo
• 1 tsp. orange extract
• 1 tsp. vanilla
• 1 egg white, beaten

Mix flour, sugar, 1/2 cup butter, and cinnamon in food processor. Set aside to use as pie topping. For filling, cream butter and sugar. Add eggs, one at a time, and mix in with electric mixer. Mix in orange extract and vanilla. Add ricotta and mix well again. Brush the two pie crusts with the beaten egg white, and then pour filling into them. Sprinkle the topping on. Bake for 1 hour at 375 degrees. Let pies cool for at least 10 minutes before serving.

2 Pies - 8 Servings Each