Crustless Vegetable Pie Recipe

This veggie pie without a crust is a tasty and nutritious substitute for regular pies. It is the ideal dish for every meal since it is loaded with broccoli, peppers, and onions and is held together with a flavorful milk and egg combination. Here’s how to prepare this delicious pie with plenty of vegetables:

Ingredients:

For the Pie Filling:

• 2.2 pounds of broccoli, cut into florets

• 1 red pepper, diced
• 3 green peppers, diced
• 1 onion, finely chopped
• 3 tablespoons of olive oil
• 1 teaspoon of salt
• 1 tablespoon of milk

For the Dressing:

• 3 eggs
• 1.7 cups of milk
• 5 tablespoons of olive oil
• 4 tablespoons of all-purpose flour
• 1 teaspoon of salt
• 1 packet of baking powder (10 grams)
• 1 tablespoon of dill

For the Topping:

• 3.5 ounces of grated cheese

Directions:

1. Set the oven’s temperature to 375°F, or 190°C. A 9-inch pie plate or comparable baking dish should be greased.

Get the vegetables ready:

1. In a large pan, heat the olive oil over medium heat. The onion should be sautéed until transparent.
2. Cook the green and red peppers until they begin to soften.
   Add a spoonful of milk and the broccoli florets. The broccoli should be just soft after 5 to 7 minutes of steaming under cover. S

Prepare the dressing:

1. Whisk the eggs, milk, and olive oil in a large bowl until they are smooth.
2. Stir in the dill, baking powder, flour, and salt. Whisk until the mixture is lump-free and smooth.Sprinkle with salt.
3. Make sure the dressing mixture evenly permeates the layers as you pour it over the veggies.
4. Evenly distribute the grated cheese on top.
5. Bake: After preheating the oven, put the pie dish in and bake it for 35 to 40 minutes, or until the filling is set and the top is golden brown.Put the Pie Together:
6. In the prepared pie dish, evenly distribute the sautéed veggies.
   To serve, take the pie out of the oven and allow it to cool a little before cutting into slices. Warm up and serve.

Advice:

1. Variations: Feel free to experiment with other veggie combinations. Add mushrooms, spinach, or zucchini for a variety of textures and tastes.
2. Although any kind of cheese may be used, it’s best to choose ones that melt easily, such as mozzarella, cheddar, or a combination of the two.
3. Serving Suggestion: This meal may be served as a side dish with a main course that is higher in protein, such as grilled chicken or fish, or as a main course with a light salad.
   In conclusion, this crustless vegetable pie is a tasty way to eat a range of veggies and a healthy substitute for typical pies. It’s great for a filling supper, a light lunch, or simply as a novel side dish. This meal is a lovely treat for any occasion because of the mix of the cheesy topping, creamy interior, and soft veggies.