Torta salata di verdure e ricotta

Ingredienti

• 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

Preparazione

1. 1

   Preheat oven to 350ºF.

2. 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. 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. 4

   Whisk eggs, ricotta, pecorino, salt and pepper in a bowl and add vegetables.

5. 5

   Pour mixture in the pie shell and bake in the oven for 40-50 minutes, until cooked through. Serve.