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A Very Easy Baked Ricotta Pie

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A Very Easy Baked Ricotta Pie

A Very Easy Baked Ricotta Pie
Romas Foord
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total prep
I’m not entirely sure where I learned this recipe, but I do know that I make it all the time, either as a side dish if I have a few people over for dinner, or as an alternative to an omelet if I feel like something a bit different. Much like an omelet, you can add whatever ingredients you like, but I also like to eat it on its own with a green salad (making sure there is some left over in the fridge for the next day, as it’s great cold as well).

If you feel like something a bit different, try adding some fried bacon and caramelized onions to the ricotta before mixing.

Recipe courtesy of Home at 7, Dinner at 8 by Sophie Wright/Kyle Books, 2012.


  • 2 tablespoons olive oil
  • 2 cups ricotta
  • 2 egg yolks
  • 3 large eggs
  • 1 cup crème fraîche or sour cream
  • Salt and freshly ground black pepper
  • 2 sprigs of thyme, leaves only
  • 2 3/4 ounces ready-roasted bell peppers, sliced into thin strips
  • 1/2 cup grated Parmesan cheese


  • Preheat the oven to 400°F. Grease a medium-size baking dish with the olive oil. Beat the ricotta and eggs together in a food processor until light and pale in color. (This can also be done using a hand-held electric mixer.)
  • When pale, add the crème fraîche or sour cream and mix in well. Season with a large pinch of salt and plenty of pepper. Stir in the thyme leaves, pour the mixture into the baking dish, and scatter over the sliced bell peppers. Poke them down into the mixture so they won’t burn. Sprinkle the Parmesan cheese over the top.
  • Bake in the oven for 20 to 25 minutes. The mixture should be set with a very slight wobble. Let cool for 10 minutes before serving.