Sunday, January 31, 2016

Deep Dish Ricotta Veggie Pie

1 pie shell, 1 cup roasted/grilled veggies (Wegmans has them prepared in their freezer section! They have eggplant, zucchini, red & yellow bell peppers & onions), a few sliced small mushrooms, 1 cup whole milk Ricotta, 1 cup grated Pecorino-Romano or Locatelli cheese, 3 beaten eggs, 1 lb shredded sharp cheddar cheese. 3 - 5 Calamata pitted olives (sliced in half). Saute in a non stick pan sliced mushrooms and add approximate 1/2 (16 oz) bag grilled/roasted mixed veggies until tender & set aside. Beat eggs with electric mixer until light yellow & bubbly. Add ricotta and grated cheese and stir to mix. Add cooked veggies and continue to stir to blend. Empty 1/2 of this mixture in the bottom of the pie shell and spread to cover bottom. Sprinkle approx 8 oz of the shredded sharp cheddar cheese on top of 1st layer. Add remaining mixture on top of cheese and spread to cover. Sprinkle another 6 oz of sharp cheddar on top (or as much as you like). Decorate top with sliced Calamata olives (cut side down). Place in a preheated 350 degree oven and bake for 55 minutes - 1 hour (baking time depends on your oven). Mine only needed 55 minutes. Remove from oven when top is browned. Will rise up about and inch from the top when done. Let rest about 10 minutes before serving. Thanks to Al Gorgoni for sharing this recipe. When enjoying this dish I can hear / imagine Italian music playing in the background... it is that fabulous!

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