Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetable Ricotta Pie

Vegetable Ricotta Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 people 1x
  • Category: main
  • Method: baked
  • Cuisine: Italian

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

  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.

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
Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter