Today’s recipe is a delicious Italian Vegetable Pie. It is very simple to make and it is lower in fat than a regular quiche, since it does not contain any milk or cream. You can use your favourite vegetables for this one and it is also a great way to finish off leftover vegetables lying in the fridge.
I often make mine with a mix of fresh and frozen vegetables, so I can have a more varied pie. However, you can really use anything you like.
This Italian Vegetable Pie is a great light lunch idea, simply serve it with a green salad on the side. Enjoy and don’t forget to check out the video of the recipe, just before the recipe card… so scroll down! 🙂
Buon appetito!
Italian Vegetable Pie
Ingredients
- 1 square sheet of puff pastry thawed
- 600 gms – 1 1/3 lbs. mixed vegetables chopped (see notes)
- 1 tbsp extra virgin olive oil
- ½ cup water
- 1 egg lightly beaten
- Salt to taste
Instructions
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In a pot, sauté the chopped vegetables with the extra virgin olive oil for a couple of minutes.
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Season with salt and add the water. Stir, cover and let it cook until the vegetables are soft and the liquid has dried. Set aside to cool down.
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When the vegetables have cooled, add the beaten egg and mix well.
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Put the puff pastry sheet in a 20x20cm (8x8 inches) baking dish lined with baking paper.
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Pour the vegetable mixture onto the puff pastry and flatten it out with a spoon.
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Gently press the sides of the pastry with a fork to create a border.
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Bake preheated fan forced oven at 200°C – 390°F for 20 minutes or until golden.
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Before slicing it, let the quiche cool down. This will prevent it from crumbling.
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Serve at room temperature with a simple green salad on the side for a delicious lunch.
Recipe Notes
I used both fresh (onion, zucchini, celery, and potatoes) and frozen vegetables (carrots, green beans, corn, and peas). If you do so, sauté the fresh vegetables for 1 minute or 2 before adding the frozen ones.
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