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