Dolphin Rescue in Brazil (Nice Beach!)

For tomorrow's pie, I will attempt this recipe from http://prouditaliancook.blogspot.com/2008/10/savory-vegetable-ricotta-pies.html:

You can bake them with a crust, or without. Basically the ingredients are the same.

About 1lb. of ricotta,
1/2 lb or less, of your favorite shredded cheese, here I used a mixture of provolone, asiago, and mozzerella.
1 cup of grated parm or romano,
3 beaten eggs,
garlic and
onion.

After that, you can add in whatever veggies you want! You can use shredded zucchini which has been squeezed of its moisture, frozen spinach that has been thawed and squeezed of all water, chopped artichoke hearts, roasted red peppers, sun dried tomatoes, various pesto's and herbs for flavorings.
Just start out sauteing your onion and garlic in olive oil, then add your veggies. Have your eggs and all your cheese whipped up together in a separate bowl, and then combine it all together. I bake them at 350F, till golden and firm in the middle, not wet. It could take 30 to 50 min's. It depends how good you get the moisture out of everything, the ricotta included. Cool them down a bit before you cut into them, so everything stays together.