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European Vegetable Pie

Category Main Dishes


  • 1 single pie crust
  • 1 1/2 cups ricotta or cottage cheese
  • 1 Tbsp. oil
  • 2 strips bacon, chopped
  • 1 cup chopped onions
  • 2 thinly sliced small zucchini
  • 1 cup of cherry tomatoes, cut in half
  • 1/3 cup sliced black olives (optional)
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp. salt


Preheat oven to 450 degrees F. Place cottage cheese in the pie crust. In a heavy skillet over medium-low heat, cook the bacon pieces until they are almost crisp. Stir in onions and cook until transparent. Then add the zucchini and cherry tomatoes (red or yellow) and cook, stirring occasionally, until they are all wilted. Spread this mixture over the cottage cheese. Beat two large eggs, 1 tsp. salt, and 1/2 cup milk together and pour over the vegetables. Bake at 450 degrees F for 15 minutes, then drop the temperature to 350 degrees F and bake 45 minutes longer.

Source: I have seen recipes like this in vegetarian cookbooks, but this one is my own. We had the vegetables on hand, the cheese was homemade, and the pie crusts are usually on hand in the freezer. I didn't think there would be enough eggs, but at the last minute one of our Brahma hens saved the day! You could add a little chopped bell pepper or 1/2 tsp. of ground mustard to spiff it up a little, but we found it quite delicious. If you like wine, something red and fruity goes well. We had seconds.

By Coreen from Rupert, ID

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