Rich vegetable pie
Instructions
Thaw the dough brisée.
Cut the zucchini into thin slices and cook in 40 g butter or margarine.
Cut the carrot slices and cook with as much butter aside, adding the broth.
Chop the onion and let it Brown with remaining butter, then add the peas, salt and pepper.
Grease a baking pan, line it with the pectin, beat the eggs with the cream and with a pinch of salt, then arrange in layers on pectin: first the courgettes, then 2 or 3 tablespoons of beaten eggs, grated Parmesan cheese, carrots, eggs and Parmesan cheese.
Cover with aluminum foil and passed in a hot oven at 180 degrees for 25 minutes.
Ingredients and dosing for 4 persons
- 1 pack of frozen pectin
- 500 G = = Zucchini
- 400 g of carrots
- 300 g of peas
- 120 g of butter (or margarine)
- 5 tablespoons of grated parmesan cheese
- 50 G = = Cream
- 5 eggs
- 1 onion
- 1 nut for stock
- Salt
- Pepper