Summer Vegetable Pie

Servings: 4 Total Time: 2 hrs 13 mins Difficulty: Beginner
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Summer Vegetable Pie

Summer vegetable pie is a delightful blend of fresh, seasonal veggies baked in a golden, flaky crust. Perfectly savory.

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Summer Vegetable Pie

Author: Lorraine Cauchi Cooking Method: , Cuisine: Courses: Recipe Keys: Gluten Free Vegetarian
Difficulty: Beginner Prep Time 40 mins Cook Time 93 mins Total Time 2 hrs 13 mins
Cooking Temp: 180  C Servings: 4
Best Season: Summer

Ingredients

Method

  1. Preheat oven 180C/350F.

  2. Line the base of a 23cm/9-inch springform pan with baking paper bringing the paper outside of the tin. 

  3. Brush the sides and bottom with oil.

  4. Heat a little olive oil in a large skillet over medium heat. Add the onions, mushrooms, zucchini and peppers. Saute vegetables until just tender, about 10 minutes.

  5. In a large bowl, beat cream cheese until smooth. Beat in eggs until combined and beat in cream.

  6. Stir in the garlic, basil salt and pepper. Using a slotted spoon to drain off liquid, add the vegetables to the egg mixture. (Leave a few sliced zucchini to place around the pan before adding in the filling and for on top).

  7. Add shredded cheese. Stir everything with a rubber spatula to combine.

  8. Spread mixture in prepared pan and bake for 1½ hours or until top is puffy and golden brown and the center no longer jiggles when shaken.

  9. Remove from oven and leave to cool for 5 minutes in pan, then run a knife around the edges to loosen.

  10. Gently remove pan sides and serve.

  11. Enjoy!