When I told Sis what I was making last night, she asked me if I was trying to be healthier after my Porky Pie from last Sunday. On the contrary, I had leftover spinach and cherry tomatoes to use up and couldn’t think of a better idea.
- 1 Wheat Bran-Enriched Pie Crust
- 16 oz Brussels sprouts, roasted
- 8 oz cherry tomatoes, washed and sliced in half
- 4 oz fresh baby spinach, washed – stems removed
- 3 eggs, lightly beaten
- 1/2 c. ricotta cheese
- 1/2 c. milk
- 1/2 to 1 c. shredded cheese (I used Colby)
- Preheat oven to 375 degrees F.
- Remove the stems from the Brussels sprouts as well as any outer layers that may look torn or dirty. Cut the Brussels sprouts in quarters if on the big side and in half if they are small. You want them to be about the same size pieces if possible. Cover in vegetable oil and salt and pepper to taste. (It works easy if you do this by shaking all ingredients together in a Ziploc bag. Roast the Brussels sprouts for 30 to 35 minutes at 400 degrees.
- While Brussels sprouts are roasting saute the spinach in a pan until it shrinks. (If you’ve never cooked fresh spinach in a pan, check out my recipe but omit seasoning.) Let both the spinach and Brussels sprouts cool down before assembling the pie.
- Rinse and pat dry the cherry tomatoes and slice in half. Layer the tomatoes, Brussels sprouts, spinach and shredded cheese in the pie crust.
- In a large bowl whisk together ricotta, milk and eggs. Add salt, and pepper. Pour egg mixture into the prepared crust. Sprinkle with additional cheese, if desired.
- Bake in the preheated oven for 40 minutes or until filling has set. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
Sis looked at me a little funny when I told her I was making Brussels sprouts pie. To me it wasn’t the Brussels sprouts that made the pie a little off but the tomatoes. In retrospect had I roasted the tomatoes, I think this pie could have been given a four-apple rating. I think you could make a veggie pie out of any of your favorite vegetables. I’d recommend cooking the veggies before turning it into pie.