Baked Egg Veggie Pie Recipe, quiche’s cousin, an easy and traditional dinner

Vegetable recipes solve many dinners, but if we include an ingredient like eggs in the equation, things change and evolve exponentially, which is what happens with this baked veggie pie. We allows you to add vegetables that we have at home however you can use whatever ingredients you like: make it vegan, add béchamel sauce, add cream or cheese, even chicken breast or a piece of chicken that you’ve already cooked.

First, boil the carrots and asparagus in salted water for about 12 minutes and set aside to quarter the carrots lengthwise. Then, sauté the diced garlic, onion and pepper in a large saucepan over medium heat for 15 minutes. Add the zucchini and eggplant and then we skip another 10 minutes to reserve.

Mix cream and eggs with sautéed vegetables, season with salt and pepper and brush with butter. a plum cake mold. Then we prepare the asparagus cake at the bottom, make half of the mixture and continue with the carrots. We’re done with the rest of the mix.

In the next step, we bake in a bain-marie at 180 ºC for 45 to 50 minutes. If it gets too much color, we cover it with aluminum foil. At the end of this period, we wait for it to cool for a couple of hours, remove it from the mold and cut into slices of a few centimeters to serve.

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