Ricotta Veggie Pie

 Ricotta Veggie Pie

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

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/


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

Serves: 6


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


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.




Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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