This is something I came up with while trying to figure out what to do with the rest of my ricotta cheese from a lasagna that I made earlier! It is just as good as a vegetarian dish by omitting the lard-based crust and sausage. I have made this several times and get rave reviews every time!

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Recipe Summary

prep:
25 mins
cook:
1 hr 20 mins
additional:
15 mins
total:
2 hrs
Servings:
16
Yield:
2 9-inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Fit each pie pastry into a 9-inch deep-dish pie plate. Prick each crust several times with a fork.

  • Bake crusts in preheated oven until lightly browned, about 7 minutes.

  • Reduce oven heat to 350 degrees F (175 degrees C).

  • Mix mozzarella, Asiago, and Parmesan cheeses in a bowl; set aside.

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer sausage to a large mixing bowl.

  • Melt butter in a large skillet over medium heat. Cook and stir zucchinis, green bell pepper, red bell pepper, and yellow bell pepper in butter until softened, 5 to 7 minutes. Add carrots, mushrooms, and garlic; cook and stir until carrots are tender, about 10 minutes more. Drain any excess moisture from the vegetable mixture.

  • Divide vegetable mixture into 2 even portions. Spread about half of one portion of the vegetable mixture into the bottom of each pie crust. Spread half the sausage over each vegetable layer. Sprinkle mozzarella cheese mixture evenly over the sausage layer.

  • Beat eggs in the bowl of a stand mixer fitted with a wire whisk attachment. Switch speed to high and slowly stream cream into the eggs while beating; beat for 3 minutes. Add ricotta cheese, sea salt, oregano, basil, garlic and herb seasoning blend, and garlic powder to the egg mixture; beat until smooth. Pour about half the mixture into each pie shell and top with remaining vegetable mixture.

  • Bake in preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool for 15 minutes before slicing.

Cook's Notes:

I made a lard-based crust that was slightly sweet by adding six tablespoons sugar to the pie dough!

The crust and torta can, of course, be made vegetarian!

Nutrition Facts

450 calories; protein 20.3g 41% DV; carbohydrates 19.4g 6% DV; fat 32.5g 50% DV; cholesterol 129.3mg 43% DV; sodium 904.5mg 36% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/04/2017
Fantastic savory pie! Made half the recipe. Used a smaller pie pan 9"x1.25" and had excess filling. Would have fit perfectly using 9.25"x1.50" pie pan. Followed directions as written. Left out carrots once I realized I had more than enough filling. Used Hemper's hot italian sausage which is quite spicy but not scorching as some brands. Only item I may add next time is diced green onion which was suggested by my chef trained husband after devouring half the pie. Read More