Ingredients with Measurements:
- 1 pie crust
- 2 medium zucchinis, thinly sliced
- 1 cup of grated cacioricotta cheese
- 1/2 cup of grated parmesan cheese
- 1/2 cup of heavy cream
- 3 eggs
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the thinly sliced zucchinis to the skillet and cook for 5-7 minutes until they are tender. Season with salt and pepper to taste.
4. In a mixing bowl, whisk together the eggs, heavy cream, grated cacioricotta cheese, and grated parmesan cheese.
5. Add the cooked zucchinis to the mixing bowl and stir to combine.
6. Pour the mixture into the pie crust.
7. Bake for 35-40 minutes until the filling is set and the crust is golden brown.
8. Let the pie cool for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 315
Fat: 23g
Carbohydrates: 15g
Protein: 13g
Sodium: 420mg
Sugar: 3g
Substitutions for ingredients:
- Cacioricotta cheese can be substituted with ricotta cheese or feta cheese.
- Parmesan cheese can be substituted with pecorino romano cheese or asiago cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped fresh herbs such as basil or parsley to the filling for added flavor.
- Substitute zucchinis with other vegetables such as mushrooms or spinach.
- Add cooked bacon or sausage to the filling for a meatier pie.
Tips and tricks:
- Make sure to thinly slice the zucchinis so they cook evenly.
- Blind bake the pie crust for 10-15 minutes before adding the filling to prevent a soggy crust.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs such as basil or parsley.
Pairings:
- Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing.
- Roasted carrots or broccoli.
Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with foil.
- If the filling is not setting, bake for an additional 5-10 minutes until set.
Food safety advice:
- Make sure to cook the zucchinis thoroughly to prevent any foodborne illnesses.
Food history:
- Cacioricotta is a type of Italian cheese made from a mixture of cow's and sheep's milk.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: Italian