The Rich Vegetable Pie is a delicious and colorful dish, perfect for enjoying vegetables in a different way. With its crispy shortcrust pastry base and creamy filling of zucchini, carrots, and peas, enriched with the unique flavor of grated Parmesan cheese, this pie delights every palate. Easy to prepare but with spectacular results, the Rich Vegetable Pie is perfect for a tasty lunch or dinner.
Defrost the shortcrust pastry
Slice the zucchini and cook them in 40 g of hot butter or margarine
Slice the carrots into rounds and cook them separately with an equal amount of butter, adding some broth
Chop the onion, sauté it in the remaining butter, then add the peas, salt, and pepper
Butter a baking dish, line it with the shortcrust pastry, beat the eggs with the cream and a pinch of salt, then layer on the shortcrust pastry: first the zucchini, then 2 or 3 tablespoons of beaten eggs, grated Parmesan, carrots, more eggs, and Parmesan
Cover with a sheet of aluminum foil and bake in a hot oven at 180 degrees for 25 minutes
Dough Equipment
Cake Mold
Pan
Store the Rich Vegetable Pie in the refrigerator, covered with plastic wrap for up to 2-3 days.
This vegetable pie is perfect as a main vegetarian dish or as a side for meats and fish.
Italia
| Energy (kcal) | 167.28 |
| Carbohydrates (g) | 19.47 |
| of which Sugars (g) | 3.01 |
| Fat (g) | 7.06 |
| of which Saturates (g) | 3.13 |
| Protein (g) | 6.71 |
| Fiber (g) | 1.92 |
| Sale (g) | 0.1 |
