 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
This is from my 365 ways to cook vegetarian cookbook. I’m always looking for new veg recipes that Mr. Meat-and-Potatoes will eat. He’d eat this! This would work for OAMC too. Ingredients:
5 eggs |
1/3 cup prepared pesto sauce |
1/3 cup ricotta cheese |
1 tablespoon finely diced sun-dried tomato |
1/2 cup half-and-half |
1 (9 inch) frozen pie crusts, thawed |
Directions:
1. Preheat oven to 400. In a medium bowl, beat eggs until blended.
2. Add pesto, ricotta, sun-dried tomatoes, and half-and-half and blend well.
3. Pour into pie shell.
4. Bake 20-25 minutes, until pie is set. Let cool 10 minutes before cutting.
|
|