Summer Vegetable Pie
Summer vegetable pie is a delightful blend of fresh, seasonal veggies baked in a golden, flaky crust. Perfectly savory.
- 3 Tbsp Olive Oil
- Small Onion (chopped)
- 300g/10.6oz Sliced Mushrooms
- 2 Medium Zucchini (sliced 1/4 inch thick)
- 1 Large Red Bell Pepper (sliced and cut into 1/4 inch strips)
- 8oz Philadelphia Cream Cheese
- 6 Eggs
- 79ml(2.7oz) Elmlea Double Cream or half and half
- 2 Garlic Cloves (minced)
- 3 Tbsp minced (chopped)
- 200g/7oz Shredded Swiss Cheese (emmental)
- Salt & pepper
Preheat oven 180C/350F.
Line the base of a 23cm/9-inch springform pan with baking paper bringing the paper outside of the tin.
Brush the sides and bottom with oil.
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.
In a large bowl, beat cream cheese until smooth. Beat in eggs until combined and beat in cream.
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).
Add shredded cheese. Stir everything with a rubber spatula to combine.
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.
Remove from oven and leave to cool for 5 minutes in pan, then run a knife around the edges to loosen.
Gently remove pan sides and serve.
Enjoy!