Italian•quick
Vegetable Ricotta Pie
This is an easy, light and savory recipe for vegetable ricotta pie that only takes 15 minutes to prep!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 6 sun dried tomatoes (finely chopped)
- 1 zucchini (diced)
- 1/2 red bell pepper (cored, seeded and diced)
- 2 stalks scallions (finely chopped)
- 1 sprig rosemary (finely chopped)
- 1 teaspoon dried oregano
- 9 inch deep dish pie crust
- 2/3 cup partly skimmed ricotta cheese
- 1/4 cup grated pecorino romano or parmesan cheese
- 4 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 350ºF.
- 2
In a large pan over medium high heat, add olive oil, garlic, rosemary, zucchini and red bell pepper and cook for 4 minutes.
- 3
Add sun dried tomatoes, scallion and dried oregano and cook for 3 minutes. Transfer the vegetables on to a plate and let cool to room temperature.
- 4
Whisk eggs, ricotta, pecorino, salt and pepper in a bowl and add vegetables.
- 5
Pour mixture in the pie shell and bake in the oven for 40-50 minutes, until cooked through. Serve.