Ingredients
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Step-by-step preparation
1Prepare the fillingSauté the onion, carrot and bell peppers in olive oil for 5 minutes; add the zucchini and peas, cook 3 minutes more, then cool and drain. In a separate bowl, whisk the eggs, milk, grated cheese and oregano into a smooth mixture.
Step 1
Sauté the onion, carrot and bell peppers in olive oil for 5 minutes; add the zucchini and peas, cook 3 minutes more, then cool and drain.
Step 2
In a separate bowl, whisk the eggs, milk, grated cheese and oregano into a smooth mixture.
2Assemble the piePreheat the oven to 190°C and prepare a 24 cm pie dish. Line the dish with puff pastry, prick the base with a fork and chill for 5 minutes. Arrange the prepared ingredients over the pastry, then pour the egg mixture evenly on top.
Step 1
Preheat the oven to 190°C and prepare a 24 cm pie dish.
Step 2
Line the dish with puff pastry, prick the base with a fork and chill for 5 minutes.
Step 3
Arrange the prepared ingredients over the pastry, then pour the egg mixture evenly on top.
3Bake and serveBake for 30–35 minutes, until the pie is evenly deep golden. Rest the pie for 10 minutes before slicing and serve warm or at room temperature.
Step 1
Bake for 30–35 minutes, until the pie is evenly deep golden.
Step 2
Rest the pie for 10 minutes before slicing and serve warm or at room temperature.
Kitchen tip
Drain the vegetables well before adding the egg mixture; excess moisture can soften the bottom crust.
FAQ
Can I prepare this pie ahead?
Yes. Make the filling one day ahead and keep it covered in the refrigerator. Assemble just before baking for the best crust.
How do I prevent a soggy bottom?
Cool and drain the filling, keep the pastry cold and bake in a fully preheated oven on a lower rack.
How should I store and reheat leftovers?
Refrigerate leftovers in a sealed container for up to 3 days. Reheat for 10–15 minutes in a 180°C oven.
Nutrition Facts(per serving)
Calories
Fat
Carbs
Protein
The rings show the share of the reference daily intake per serving, based on a 2,000 kcal diet.
