Vegetable ricotta pie
Recipe from Cathy Ploss of New York
2 Tbsp. Vegetable oil
1 C. shredded carrots
1 C. sliced fresh mushrooms
½ C. finely chopped onions
2 garlic cloves, minced (optional)
¾ C. fresh or thawed, drained, chopped frozen spinach
1 container (15 oz.) ricotta cheese
¾ teas. Salt
¼ teas. ground nutmeg
1 unbaked 9 inch quiche or pie shell
Preheat oven to 425 degrees F. Heat oil in medium skillet, on medium heat. In hot oil, sautee carrots, mushrooms, onion, and garlic for 3-5 minutes until tender crisp. Stir in spinach and cook 1 minute longer; remove from heat.
Beat eggs in a medium bowl. Stir in ricotta, salt, and nutmeg until blended. Stir in vegetable mixture, and mix well.
Pour mixture into pie shell. Bake 10 minutes. Reduce oven temp. to 375 degrees F. Bake 35 minutes longer or until filling is set and crust is golden brown.
Serve hot or refrigerate to serve cold. You can even serve this dish at room temperature. Makes 6 servings.
Prep time: 20 minutes
Baking time: 45 minutes