Vegetable Ricotta Pie

• Vegetarian

• Produce

  • 2 Garlic cloves
  • 1 tsp Oregano, dried
  • 1/2 Red bell pepper
  • 1 Rosemary, sprig
  • 2 Scallions
  • 6 Sun dried tomatoes
  • 1 Zucchini

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 9 Deep dish pie crust

• Dairy

  • 2/3 cup Partly skimmed ricotta cheese
  • 1/4 cup Pecorino romano cheese, grated

Found on pickledplum.com

Description

Ingredients

• 2 tbsp extra virgin olive oil
• 2 garlic cloves, finely chopped
• 6 sun dried tomatoes, finely chopped
• 1 zucchini, diced
• ½ red bell pepper, cored, seeded and diced
• 2 scallions, finely chopped
• 1 rosemary sprig, finely chopped
• 1 tsp dried oregano
• 1 9 deep dish pie crust
• ⅔ cup partly skimmed ricotta cheese
• ¼ cup grated pecorino romano cheese (or parmesan)
• 4 large eggs
• 1 tsp kosher salt
• ½ tsp black pepper

Directions

• Preheat oven to 350Fº.
• 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.