Description
This is an easy, light and savory recipe for vegetable ricotta pie that only takes 15 minutes to prep!
Ingredients
Units
Scale
- 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
- Preheat oven to 350ºF.
- In a large pan over medium high heat, add olive oil, garlic, rosemary, zucchini and red bell pepper and cook for 4 minutes.
- 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.
- Whisk eggs, ricotta, pecorino, salt and pepper in a bowl and add vegetables.
- Pour mixture in the pie shell and bake in the oven for 40-50 minutes, until cooked through. Serve.
Notes
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).
Nutrition
- Serving Size:
- Calories: 323
- Sugar: 0.9 g
- Sodium: 701.7 mg
- Fat: 22.6 g
- Saturated Fat: 6.5 g
- Carbohydrates: 19.4 g
- Fiber: 2 g
- Protein: 11.1 g
- Cholesterol: 134.9 mg
