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Vegetable Ricotta Pie

Caroline Phelps
  • 60 minutes
  • Serves 6

INGREDIENTS

2 cloves

Garlic

1 tsp

Oregano, dried

1/2

Red bell pepper

1

sprig Rosemary

2

stalks Scallions

6

Sun dried tomatoes

1

Zucchini

4

Eggs, large

1/2 tsp

Black pepper

1 tsp

Kosher salt

2 tbsp

Olive oil, extra virgin

9

inch Deep dish pie crust

2/3 cup

Partly skimmed ricotta cheese

1/4 cup

Pecorino romano or parmesan cheese, grated