Roasted Veggie Pie Recipe – Limited Duck

Baked vegetable pie.
Baked vegetable pie.

Its processing Vegetable pie It is very simple although it takes patience and time (about an hour). The loaf may be more famous, but its vegetable brother, made with carrots, green beans, leeks, onions… or whatever vegetables you like best, is not far behind.

It consists in leaving the vegetables fried or cooked and in their place (do not peel off), and then, in a form, we form layers covered by a mixture of eggs and cream. Everything together will set in the oven.

By the magic of culinary alchemy, it will come out solid, with the vegetables distributed throughout. You will need a suitable container for baking. Better if it is silicone, the standard for making cakes. If you don’t have one, remember to grease the tin you are using well (with a little olive oil or butter) so that once the vegetable cake is done it will come out easily. Better if it has a rectangular or square shape.

Recipe for vegetable pie

Ingredients for 4 people:

  • 1 zucchini
  • 2 carrots.
  • 1 onion.
  • 200 ml. liquid cream.
  • 4 large eggs.
  • Cherry tomatoes.
  • 200 grams of round green beans.
  • A pinch of nutmeg.
  • Oregano.
  • Black pepper.
  • Mozzarella or semi-paste cheese.
  • Extra virgin olive oil.
  • Salt.

1. Cook the green beans and prepare the rest of the vegetables:

Wash and cut the green beans. Bake them in water for about 10 minutes, until they become but not too wet. To stop cooking, you can put them in ice water. Clean and chop the onion and fry it in a pan with a little oil. Clean and cut the carrots into thin slices and bake them for a few minutes until they come out ready, pulling them al dente. Wash the courgettes, remove the end and cut them into slices. Remove and reserve the onion that you have already cooked. Put the courgettes in the same pan and fry them until done.

2. Make the egg mixture and prepare the form:

Break the eggs into a bowl and add the cream. Add a pinch of nutmeg, black pepper, salt and oregano. Beat it well. Add the reserved poached onion to the egg and cream mixture. Remove and prepare the form. If it is silicone you can work on it directly. If it is glass or metal, brush it with oil or diluted butter. At its bottom you can put baking paper (it should protrude from the sides, so that later, when you stretch it, the cake will come out easily).

3. Assemble the cake:

Put some of the mixture on the base of the cake. Pour the courgettes on top, forming a layer. Cover it with the mixture and do the same process with the sliced ​​beans, the carrots and with the cherry tomatoes washed and also sliced ​​(remember: always a layer of vegetables covered with the mixture). Close with a last layer of cheese that you will also cover with the sauce.

4. Bake the vegetable cake:

Preheat the oven to 180 degrees. We put the cake until the mixture binds and the surface is slightly brown (about 40 minutes, check if it is done with a toothpick). Take it out of the oven and let it rest until it’s warm before removing it from the pan, running a knife around the sides to make it easier to remove.

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