Vegetable Ricotta Pie Recipe

5 from 6 reviews

This is an easy, light and savory recipe for vegetable ricotta pie that only takes 15 minutes to prep!


  • 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


  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.


This vegetable ricotta pie is best fresh out of the oven, but leftovers hold up rather well in the refrigerator for 2-3 days. Heat up leftover ricotta pie in the microwave – or reheat in the oven on low (around 240ºF for 15-20 minutes).


Keywords: quiche, pie, vegetable pie, lacto-ovo vegetarian, baked, brunch

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