Savory Vegetable Ricotta Pie’s

I’ve made many things using ricotta on this blog, obviously we love it here, and I always have some in my frig! Ricotta is such a versatile cheese that works very well in sweet, and savory dishes alike! It bakes wonderful with any kind of veggie or herb that you put with it. I often make these pies for a light dinner, lunch, or brunch.

You can bake them with a crust, or without. Below I used a 10″ pie pan, and above I used a 10″ spring form pan. Basically the ingredients are the same. About 1lb. of ricotta, 1/2 lb or less, of your favorite shredded cheese, here I used a mixture of provolone, asiago, and mozzerella. 1 cup of grated parm or romano, 3 beaten eggs, garlic and onion. After that, you can add in whatever veggies you want!

You can use shredded zucchini which has been squeezed of its moisture, frozen spinach that has been thawed and squeezed of all water, chopped artichoke hearts, roasted red peppers, sun dried tomatoes, various pesto’s and herbs for flavorings. You can get very creative with all your favorite flavors!

Just start out sauteing your onion and garlic in olive oil, then add your veggies. Have your eggs and all your cheese whipped up together in a separate bowl, and then combine it all together. I bake them at 350F, till golden and firm in the middle, not wet. It could take 30 to 50 min’s. It depends how good you get the moisture out of everything, the ricotta included. Cool them down a bit before you cut into them, so everything stays together.
Serve them with a salad or some fruit, for a complete meal thats light, satisfying and full of flavor! You’ll find that the leftovers are just as good as the day you made it!!
Buon Appetito!!!