Vegetable pie
7 servings
90 minutes
Vegetable pie is a bright and aromatic dish of Russian cuisine that delights with its tenderness and harmonious combination of flavors. Historically, vegetable pies were made in villages where fresh seasonal products were used to create nutritious and simple dishes. In this recipe, delicate strips of zucchini, courgette, and carrot form a colorful pattern that pleases the eye, while the filling of milk, eggs, and cheese gives the pie an airy texture. A light garlic aroma enriches the taste, making it rich and spicy. The vegetable pie is perfect for a light dinner, festive table or as an original appetizer. Its juiciness and appetizing appearance will not leave any gourmet indifferent!
1
Filling: Peel the carrot. Cut the zucchini and squash into thin strips with the skin, and do the same with the carrot (to make the strips very thin, you can use a vegetable slicer, and the carrot can be grated with a peeler). The vegetable strips should be of equal width, so cut large strips of squash and zucchini in half, and trim the smaller ones. Arrange the vegetables starting from the edge of the dish, gradually moving to the center, alternating zucchini, squash, and carrot.
- Carrot: 3 pieces
- Zucchini: 1 piece
- Zucchini: 1 piece
2
Prepare the filling: lightly beat the eggs with a whisk, add flour, milk, and oil and beat again. Then add minced garlic and grated cheese, season with salt to taste and mix everything thoroughly. Pour the filling over the vegetables and spread the cheese evenly on top.
- Chicken egg: 3 pieces
- Wheat flour: 50 g
- Milk: 300 ml
- Olive oil: 1 tablespoon
- Garlic: 2 cloves
- Salt: to taste
3
Gently tap the mold on the table surface to evenly distribute the filling among the vegetables. Place the pie in a preheated oven at 180°C and bake for 60-70 minutes.