ingredients

Pepper

1

Zuchini

1

Carrots

2

Puff pastry

1 roll

Egg

4

Whole milk

150 ml

Fresh or frozen peas

100 gr

provolone or mozzarella

100 gr

Grated Parmesan

50 gr

Cherry tomatoes

8-10

Shallot

1

Basil

q.b.

Extra virgin olive oil

q.b.

Sale

q.b.

baby

q.b.

The savory pie with vegetables is an easy, tasty and colorful vegetarian recipe based on a fragrant puff pastry shell that envelops a rustic filling of seasonal vegetables, eggs and cheeses.

This savory pie is characterized by its rich and balanced flavor and pleasant texture which varies from the slightly crunchy puff pastry to the creaminess of the filling, soft and thick. To be served as an appetizer , a delicious aperitif or as a single dish, it is also an excellent idea to empty the fridge to fill with the ingredients you prefer or have available at home.

It is simply prepared by sautéing carrots , courgettes and frozen peas in a pan with a little oil and shallots, to which you will add the diced cherry tomatoes later. The cooked but firm vegetables are then mixed with eggs, milk, grated cheese, salt and pepper. The filling, enriched with cubed provola cheese , is poured into the puff pastry placed in a round pan. The savory pie must be cooked in the oven at 200 °C for 40 minutes and can be enjoyed immediately, but it is also excellent warm and cold.

You can customize the preparation according to your tastes, replacing the puff pastry with shortcrust pastry or pasta matta , using different vegetables such as aubergines, peppers, green beans or leeks, or adding ricotta or béchamel. If you want to prepare a non-vegetarian version , you can also add diced salami, bacon or bacon.

Find out how to prepare the savory pie with vegetables by following the procedure and advice step by step. Take a look at the proposed variations, and also try the zucchini pie , the asparagus pie and the ratatouille pie .

How to prepare savory pie with vegetables

Step 1

Peel and cut carrots, courgettes and peppers into cubes. Wash the cherry tomatoes1.

Step 2

In a large pan, pour plenty of olive oil and the chopped shallots2. Let it wither for a few minutes.

Step 3

Add all vegetables, including fresh or frozen peas3.

Step 4

Cook over high heat for 10-15 minutes, stirring occasionally. Meanwhile, shell the eggs in a bowl, add salt, pepper, grated cheese and milk4.

Step 5

Stir with a whisk to mix everything together5.

Step 6

When the vegetables are cooked, but still firm and crunchy, add the diced cherry tomatoes6.

Step 7

Add the basil, and season with salt and pepper7.

Step 8

Let the vegetables cool down, then add them to the eggs8.

Step 9

Mix and also incorporate the cubed provola9.

Step 10

Line a 24cm diameter pan with the puff pastry, distribute the filling and fold the ends inwards10.

Step 11

Bake the vegetable pie at 200°C for about 40 minutes. When the surface is slightly warm, take it out of the oven, let it cool and taste it in wedges11.

storage

We advise you to consume the savory pie with vegetables as soon as possible. In any case, it can be stored in the refrigerator, wrapped in transparent film, for a maximum of 2 days . We advise you to heat it for a few seconds in the microwave before serving.