7 slices bacon, diced
1 medium sweet onion, chopped
1 clove garlic, minced
15 oz. Ricotta cheese
1/2 c. cream
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. cayenne pepper
2 eggs
1/2 c. chopped green onions

In skillet, cook bacon until crisp; remove to paper towels. Pour off all but 1 tablespoon of drippings. Cook onion and garlic in bacon drippings until tender, about 5 minutes. In a bowl, combine Ricotta, cream, flour, salt and pepper, blending until smooth. Add eggs, one at a time; blend until smooth. Stir in bacon, cooked onion mixture and green onions. Lightly grease a 9-inch spring-form pan. Pour batter into pan; bake at 350°F for 40 minutes or until center is set. Cool on a wire rack. Serve at room temperature with assorted crackers.