Vegetable Ricotta Quiche

INGREDIENTS

• 9 inch frozen deep dish pie crust (I like Marie Calendar’s)*

• 2 Tbsp olive oil

• 1 cup diced zucchini

• 1/2 red bell pepper, diced

• 1 large shallot, diced

• 2 cloves garlic, minced

• 1 tsp Israeli Za’atar (optional)

• 1 Tbsp diced pimento peppers, rinsed and drained

• 1 Tbsp fresh oregano, minced

• 4 eggs

• 1 cup ricotta cheese

• 1/4 cup grated Parmesan cheese and a Tbsp reserved

• 1 tsp kosher salt

• 1/4 tsp black pepper

• dash of cayenne pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. In a large pan, sauteè zucchini, red bell pepper, and shallots for 5 minutes.

3. Add garlic and za’atar and cook for another 3 minutes or until vegetables begin to soften.

4. Remove from heat and let cool.

5. In a large bowl, whisk together eggs, ricotta and 1/4 cup Parmesan.

6. Stir in oregano, pimentos, salt, pepper, and cooked vegetables.

7. Remove pie crust from freezer and pour in egg and vegetable mixture.

8. Sprinkle cayenne pepper and 1 Tbsp Parmesan over the top.

9. Carefully place in the oven and bake for 45 minutes, or until the quiche is set and brown on top.

10. Let cool for at least 15 minutes. Cut and serve

*You can use homemade pie dough for this recipe, but I am a huge fan of store bought dough. It saves you a ton of time and always cooks evenly.