Roasted Vegetable Cheese Pie
Elevate your comfort food game with this Roasted Vegetable Cheese Pie, a delightful medley of caramelized veggies and creamy cheeses baked to perfection in a flaky, golden crust. Featuring roasted zucchini, eggplant, red bell pepper, and cherry tomatoes seasoned with garlic and thyme, this dish brings a burst of earthy, savory flavors. The rich filling combines ricotta, mozzarella, and Parmesan, bound together with a touch of egg for creamy indulgence in every bite. Topped with fresh basil for a vibrant finish, this pie is perfect for a cozy dinner or a crowd-pleasing brunch centerpiece. With easy preparation and a stunning presentation, this vegetable-packed savory pie is a must-try for anyone seeking a satisfying, vegetarian comfort food recipe.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 small Eggplant
- 1.5 cups Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 9-inch Pie crust (store-bought or homemade)
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 0.25 cup Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Dice the zucchini, red bell pepper, and eggplant into small, bite-sized pieces.
Place the zucchini, red bell pepper, eggplant, and cherry tomatoes onto a large baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, dried thyme, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized. Remove from the oven and let cool slightly.
Reduce the oven temperature to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie dish, trimming any excess dough. Prick the bottom of the crust with a fork to prevent bubbling.
In a large bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, and the egg. Mix until smooth.
Add the roasted vegetables to the cheese mixture and gently fold to combine.
Pour the vegetable and cheese mixture into the prepared pie crust, spreading it out evenly.
Bake the pie in the oven at 375°F (190°C) for 25-30 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool for 10 minutes. Garnish with fresh basil leaves before serving.
Slice and serve warm. Enjoy your Roasted Vegetable Cheese Pie!
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 7277 mg | 316% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 40.7 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2422 mg | 186% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2542 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
