Ricotta Veggie Pie

This recipe comes together quickly and can be a vegetarian entrée, a side dish or even a brunch main dish.

Convection Oven:  400 degrees for 20 min., then lower to 350 degrees  for 10 – 15 min.

Serves: 6

Ingredients:

16 oz. Ricotta cheese

1 zucchini squash

1 orange, purple and yellow carrot, thinly sliced with a veggie peeler

2 eggs

1 puff pastry shell

1/4 teaspoon grated nutmeg

Salt and Pepper to taste

Directions:

Pre heat oven to 400 degrees convection. Defrost frozen puff pastry sheet for approx. 35 – 40 minutes.  Line ceramic pie pan with the puff pastry.  Crimp or trim the excess dough that extends beyond the rim of the pie pan. Poke some holes every 1/2″ along the bottom surface of the puff pastry. Set aside.

Place a couple handfuls of ice cubes in a medium bowl and fill the bowl 1/2 full with cold water.   Set aside.

Parboil the thinly sliced veggies for 3 minutes, drain veggies into a colander and empty the colander into the ice bath for 3 minutes.

In a med./lge. bowl whisk together the ricotta, eggs and spices.

Pour the ricotta mixture into the pie shell.  Add veggies to the surface of the pie.

Bake the pie in a pre heated oven at 400 degrees for 20 minutes.  Cover the pie dish lightly with foil and lower the temperature to 350 degrees.  Continue baking for 10-15 minutes, until a knife inserted into the middle of the pie comes out clean and no wet egg attached to the knife.

Let the pie rest for 10 minutes.  Cut and Serve.

 

 

 




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