Tag Archives: veggie

Tomato Ricotta Pie

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{originally published in 2013 and updated in 2025}

This tomato-forward ricotta pie is light and in the same vein as a quiche but fluffier and was due for a refresh! It works well with really good tomatoes. I used a refrigerated pie crust making this come together so quickly.

Ricotta Tomato Pie
Ingredients (serves ~5-6)
1 pie crust, thawed
3-5 tomatoes, sliced
1 cup whole-milk ricotta
3 eggs
½ cup grated parmesan
¼ cup cream
1 tsp chopped garlic or 1/2 teaspoon garlic powder
salt & pepper

Directions:
Preheat oven to 350 degrees.
Gently unroll pie crust into a pie dish sprayed with non-stick spray, poking a few holes into the crust with a fork and bake for 10 minutes.
While crust is pre-baking, whisk together ricotta, eggs, parmesan, cream, garlic, salt and pepper.

Remove crust from oven and pour the cheese mixture in.
Lay the tomatoes over the top slightly overlapping.

Sprinkle with salt and bake for 30 minutes.
Let sit for at least 5 minutes before slicing. Serve warm, room temp, or cool.
Enjoy!

I liked that this was light but filling. It’s a summery dinner, lunch, brunch, or breakfast.

Add some fresh basil or oregano! A savory crumb crust would be good too! It freezes well but is best defrosted at room temperature.

Very Veggie Sandwich

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This veggie sandwich is absolutely bursting with flavor.

The carrots, zucchini, and tomato are for nutrition. The pesto, the balsamic reduction, and the cheese are the flavor.

Very Veggie Sandwich
Ingredients: (serves 2)
1 zucchini
4 slices of bread or 2 rolls
1 carrot
1 teaspoon red wine vinegar
1 tomato
1 tablespoon pesto
1/4 cup cottage cheese, blended
2 teaspoons balsamic glaze


Directions:
Slice the zucchini into strips, drizzle with olive oil, and sprinkled with salt and pepper, then roast or grill.
Peel the carrot into ribbons and toss with red wine vinegar and a sprinkle of oregano.
Toast the bread.
Spread pesto on one side and cheese spread onto the other.
Slice the tomato and the zucchini.


Pile on the tomato, zucchini, and carrot ribbons. Drizzle balsamic glaze and assemble the two halves together.


Enjoy!

Cottage cheese is not my vibe BUT, blended it is fine. Swap it for ricotta or hummus or avocado! The carrot ribbons with vinegar is the punch this needs. It is drippy and requires 2 napkins. There’s texture and tons of flavor. I loved that this one has red, orange, and green.

You thought I was going to add arugula, am I right? Go for it, I would next time.