• Short crusty pastry

      x 1 rolling pin or roll of dough

    Roll out the pastry, put into a mold and prick with a fork.
    • Basil

      x 7 leaves

    Place basil leaves at the bottom of the pie.
    • Zucchini.

      x 2

    Peel, slice finely and place zucchini onto the pie.
    • Tomato

      x 3

    Cut tomatoes in 2, remove seeds and slice them. Place them on top of the zucchini.
    • Purple onions

      x 1

    Peel and slice the onion into rings, place on the tomatoes.
    • Salt

      x 1 pinch

    • Pepper

      x 1 teaspoon

    Season to taste.
    • Egg

      x 3

    • Heavy cream

      x 200 ml

    In a bowl, beat eggs and cream. Season to taste and pour over the vegetables.
    • Chives

      x 1

    • Paprika

      x 1 tablespoon

    Season generously with paprika powder and chopped chives.
    Bake at 430°F 20 minutes. Serve with a salad.
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Sides & Sauces

Sunshine vegetable pie

Prep time
10 min
Cook time
20 min
Rest
0 min

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où tu es.

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Pour

-

8

+

personnes

Short crusty pastry
1 rouleau
Basil
7 feuilles
Zucchini.
2
Tomato
3
Purple onions
1
Salt
1 pincée
Pepper
1 cuillère à café
Egg
3
Heavy cream
200 mL
Chives
1
Paprika
1 cuillère à soupe

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fournisseur.

Ingrédients

Short crusty pastry
1 rolling pin or roll of dough
Basil
7 leaves
Zucchini.
2
Tomato
3
Purple onions
1
Salt
1 pinch
Pepper
1 teaspoon
Egg
3
Heavy cream
200 ml
Chives
1
Paprika
1 tablespoon
Roll out the pastry, put into a mold and prick with a fork.
Place basil leaves at the bottom of the pie.
Peel, slice finely and place zucchini onto the pie.
Cut tomatoes in 2, remove seeds and slice them. Place them on top of the zucchini.
Peel and slice the onion into rings, place on the tomatoes.
Season to taste.
In a bowl, beat eggs and cream. Season to taste and pour over the vegetables.
Season generously with paprika powder and chopped chives.
Bake at 430°F 20 minutes. Serve with a salad.
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