Pesto Ricotta Pie

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.

• Ready In: 35 mins
• Serves: 4

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.