Vegetable Ricotta Pie

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

📝 Ingredients

• 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. 1Preheat oven to 350ºF.
2. 2In a large pan over medium high heat, add olive oil, garlic, rosemary, zucchini and red bell pepper and cook for 4 minutes.
3. 3Add 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. 4Whisk eggs, ricotta, pecorino, salt and pepper in a bowl and add vegetables.
5. 5Pour mixture in the pie shell and bake in the oven for 40-50 minutes, until cooked through. Serve.