It lends a wonderful airy creaminess to this savory vegetable ricotta pie.Ĭan you refrigerate this vegetable ricotta pie? It takes on whatever flavor profile you throw at it like a champ!īut to break it down to its flavor essence, you could almost say that ricotta cheese’s flavor is most similar to cottage cheese if it had a SUPER fine texture. Similar in texture to mascarpone, it’s common to find ricotta used in both savory and sweet recipes due to it’s light flavor and malleable nature. Ricotta is a creamy, white Italian cheese made from milk whey.Īnd while it can be made from sheep, cow or goat’s milk, most varieties have a fresh, slightly sweet taste. Then, it’s time to whisk the eggs in a bowl, add your pecorino Romano, ricotta and salt and pepper! Mix the cooled veggie mixture in – and transfer to your pie crust.Ĥ0-50 minutes in the oven at 350☏ will cook your vegetable ricotta pie to perfection! After cooking for about four minutes, I add my sun dried tomatoes, scallions and dried oregano and stir the mixture for another 3 minutes.Īfter cooking, those veggies need to cool to room temperature (or close). To start, I just get my oil going in a pan with garlic, rosemary, chopped zucchini and red bell pepper. It’s a healthy and vibrant medley of summer veggies baked with eggs, pecorino Romano and ricotta cheese.įull disclosure: I am using store-bought pie crust for this vegetable ricotta pie recipe since I’m not much of a baker.Īnd, while they tend to be a little sweeter than homemade crusts, I personally find that to be a good thing. You see, I enjoy the combination of slightly sweet and savory when it comes to my quiche. This pie is packed with zucchini, red bell peppers and sun dried tomatoes. Believe me, your hungry friends and family will be glad you did! Crustless Quiche With Edamame and Sun Dried Tomatoesįeel free to experiment with the ingredients you use in your own brunch-y quiche creations.Nice!ītw… if you are a quiche aficionado, you may absolutely LOVE these other quiche recipes: You see, they also impart a light and zesty tartness to the entire flavor profile. Oh – and the sun dried tomatoes pull double duty in this veggie loaded ricotta pie. The garden fresh zucchini and red bell pepper pop and deliver great texture. There’s an undercurrent of savory umami from the pecorino Romano cheese and sun dried tomatoes that is smoothed out and softened by the creamy ricotta cheese. Way more important than the name is the flavor though! Nevertheless, you could totally just call it a ricotta quiche and be done with it. You might just say that makes it a bit more Italian in origin than a traditional French quiche recipe. However, this vegetable pie recipe differs slightly since it is made with ricotta cheese instead of milk (or cream). Now, this vegetable ricotta pie is very similar to a quiche in that it begins life as eggs and cheese, baked into a pie crust. I mean, isn’t it awesome when everyone leaves that table satisfied?!īonus: this ricotta pie is SUPER easy to make at home. This vegetable ricotta pie is one of those hearty vegetable recipes that will please everyone… from those watching their calories – to those friends that just want to feast like there’s no tomorrow! And this ricotta loaded vegetable pie always ends up being a big hit with even the pickiest of eaters. It’s tasty, light and always pairs nicely with a glass of chardonnay (or a mimosa)!īut even though I love going out for brunch, there’s nothing better than having friends over for a lazy weekend meal. This is an easy, light and savory recipe for vegetable ricotta pie that only takes 15 minutes to prep! It’s the ultimate veggie quiche for your next brunch!Ī simple vegetable quiche served with a lightly dressed salad is something I love ordering whenever I’m out having brunch.
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