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Savory pie with vegetables

Savory pie with vegetables


Recipe Savory pie with vegetables by on 18-03-2009 [Updated on 22-01-2016]

The savory pie with vegetables is a rustic based on seasonal vegetables, a shell of puff pastry that contains zucchini, carrots, peas, peppers and so on and so forth. advertising of a Findus savory tart with many beautiful seasonal vegetables sautéed in a pan. The other night I decided to make it at home ... I bought the puff pastry, I had a lot of vegetables and I made a savory pie with a spring flavor. I enriched everything with diced scarorza and the result was excellent. I dedicate this recipe to Cinzia, who loves savory pies with puff pastry like me, she asked me for more such recipes and I satisfied her with great pleasure;)

Method

How to make a savory pie with vegetables

Clean and cut the vegetables.

Fry the chopped onion in a little oil in a pan

Add the vegetables, salt and sauté a couple of minutes over high heat. Then cover and cook for about 10 minutes.

As soon as the vegetables have softened, add the peas. mix gently with a wooden spoon and cook for another couple of minutes.


Line a baking sheet with parchment paper, line it with the puff pastry and prick the base with the prongs of a fork.

Pour the previously cooked vegetables into it.

In a bowl, prepare a beaten egg by adding the milk, Parmesan, salt and pepper.

Add the diced cheese.

Cover the vegetable quiche with the egg and cheese mixture.

Fold the edge around. Bake the savory pie for about 30 minutes at 180 ° C in a preheated oven.

Remove from the oven, let the vegetable pie cool, then cut it into slices and serve.



Savory pie with vegetables

HELLO BABY!
WHO can help me.
I wanted to prepare a savory pie with vegetables for my birthday (another suggestion is well appreciated) but I never made it. I don't know where to start. you know how to give me good good recipes.
Thank you very much.
A KISS TO ALL

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You could make a quiche lorraine or a Piacenza potato cake

for the brisee:
300 g flour, 150 butter, a drop of milk, salt

Cut 5-6 onions into slices, put them in a pan with a glass of milk and a knob of butter. Allow to cool and pour over the pasta. Add cubes of emmental and grated Parmesan. Beat 2 eggs with milk, salt and pepper and pour evenly over the brisee dough. In the oven for 20 minutes.

for pasta:
NS. 200 flour
NS. 100 butter
1 egg
salt
sugar
2 tablespoons of milk

the stuffing:
kg. 1 potato
NS. 40 butter
2 sliced ​​leeks
grated parmesan cheese
grated lemon peel
olive oil
milk
salt and pepper

Quickly mix the flour with the softened butter at room temperature, the egg yolk, a pinch of salt, the milk and form a ball that must be kept cool.

Boil the potatoes, peel them and mash them in a potato masher. Fry the leeks in oil and butter and add them to the potatoes along with the grated cheese, lemon peel and a little milk. Salt and Pepper To Taste.

Line the dough with a pan, previously greased with butter, with a diameter of cm. 28 and pour in the potato mixture. Brush the surface with lightly sweetened milk and bake in the oven at 200 degrees for 20-30 minutes.

There is a post from yesterday
anyway I'll send you some

Ricotta and spinach cake (1)
another way, I take the spinach, I toss them in a pan with oil or butter and a clove of garlic, let them cool and add the ricotta, a little grated parmesan, nutmeg and pepper, a drop of cream or milk and an egg for mix well, if you want, add some small pieces of cooked ham, spread the mixture on the perforated pastry and off to the oven!
Hello
Put the pastry in a round pan that goes into the oven and lay it with the parchment paper in which it is wrapped (I'm talking about Buitoni) put the filling and lay the edges then brush with milk or egg yolk and put in the oven at 180 for about 20/30 minutes, when it becomes beautifully colored and looks crunchy, remove it

Ricotta and spinach cake (2)
You can make it with ready-made puff pastry.
You can use spinach or herbs for the filling. You wash them very well and let them dry in a pan covered with a drop of milk and a knob of butter. Then mince them with the crescent and mix them with a couple of ounces of ricotta. Add 4-5 tablespoons of Parmesan cheese and a sprinkling of nutmeg. Season with salt. Mix well. Put the filling on the puff pastry and, with your fist, create 4 hollows in each of which put a whole egg. Salt the surface of the eggs and cover with another disc of puff pastry.
Put in the oven for about 40 minutes.
Instead of the pastry you can use what my mother calls the crazy dough: made with water, flour and very little butter.

the recipes are not mine but if you send me the e-mail I send a file of savory pies (about 100 recipes). Hello.

There is a post from yesterday
anyway I'll send you some

Ricotta and spinach cake (1)
another way, I take the spinach, I toss them in a pan with oil or butter and a clove of garlic, let them cool and add the ricotta, a little grated parmesan, nutmeg and pepper, a drop of cream or milk and an egg for mix well, if you want, add some small pieces of cooked ham, spread the mixture on the perforated pastry and off to the oven!
Hello
Put the pastry in a round pan that goes into the oven and lay it with the parchment paper in which it is wrapped (I'm talking about Buitoni) put the filling and lay the edges then brush with milk or egg yolk and put in the oven at 180 for about 20/30 minutes, when it becomes beautifully colored and looks crunchy, remove it

Ricotta and spinach cake (2)
You can make it with ready-made puff pastry.
You can use spinach or herbs for the filling. You wash them very well and let them dry in a pan covered with a drop of milk and a knob of butter. Then mince them with the crescent and mix them with a couple of ounces of ricotta. Add 4-5 tablespoons of Parmesan cheese and a sprinkling of nutmeg. Season with salt. Mix well. Put the filling on the puff pastry and, with your fist, create 4 hollows in each of which put a whole egg. Salt the surface of the eggs and cover with another disc of puff pastry.
Put in the oven for about 40 minutes.
Instead of the pastry you can use what my mother calls the crazy dough: made with water, flour and very little butter.

the recipes are not mine but if you send me the e-mail I send a file of savory pies (about 100 recipes). Hello.

I can.
do I have the recipes too?
Thanks again

There is a post from yesterday
anyway I'll send you some

Ricotta and spinach cake (1)
another way, I take the spinach, I toss them in a pan with oil or butter and a clove of garlic, let them cool and add the ricotta, a little grated parmesan, nutmeg and pepper, a drop of cream or milk and an egg for mix well, if you want, add some small pieces of cooked ham, spread the mixture on the perforated pastry and off to the oven!
Hello
Put the pastry in a round pan that goes into the oven and lay it with the parchment paper in which it is wrapped (I'm talking about Buitoni) put the filling and lay the edges then brush with milk or egg yolk and put in the oven at 180 for about 20/30 minutes, when it becomes beautifully colored and looks crunchy, remove it

Ricotta and spinach cake (2)
You can make it with ready-made puff pastry.
You can use spinach or herbs for the filling. You wash them very well and let them dry in a pan covered with a drop of milk and a knob of butter. Then mince them with the crescent and mix them with a couple of ounces of ricotta. Add 4-5 tablespoons of Parmesan cheese and a sprinkling of nutmeg. Season with salt. Mix well. Put the filling on the puff pastry and, with your fist, create 4 hollows in each of which put a whole egg. Salt the surface of the eggs and cover with another disc of puff pastry.
Put in the oven for about 40 minutes.
Instead of the pastry you can use what my mother calls the crazy dough: made with water, flour and very little butter.

the recipes are not mine but if you send me the e-mail I will send a file of savory pies (about 100 recipes). Hello.

Hi, sorry.
if I write my e-mail you send it to me too. my mother is passionate so I give him some new recipes maybe.

There is a post from yesterday
anyway I'll send you some

Ricotta and spinach cake (1)
another way, I take the spinach, I toss them in a pan with oil or butter and a clove of garlic, let them cool and add the ricotta, a little grated parmesan, nutmeg and pepper, a drop of cream or milk and an egg for mix well, if you want, add some small pieces of cooked ham, spread the mixture on the perforated pastry and off to the oven!
Hello
Put the pastry in a round pan that goes into the oven and lay it with the parchment paper in which it is wrapped (I'm talking about Buitoni) put the filling and lay the edges then brush with milk or egg yolk and put in the oven at 180 for about 20/30 minutes, when it becomes beautifully colored and looks crunchy, remove it

Ricotta and spinach cake (2)
You can make it with ready-made puff pastry.
You can use spinach or herbs for the filling. You wash them very well and let them dry in a pan covered with a drop of milk and a knob of butter. Then mince them with the crescent and mix them with a couple of ounces of ricotta. Add 4-5 tablespoons of Parmesan cheese and a sprinkling of nutmeg. Season with salt. Mix well. Put the filling on the puff pastry and, with your fist, create 4 hollows in each of which put a whole egg. Salt the surface of the eggs and cover with another disc of puff pastry.
Put in the oven for about 40 minutes.
Instead of the pastry you can use what my mother calls the crazy dough: made with water, flour and very little butter.

the recipes are not mine but if you send me the e-mail I will send a file of savory pies (about 100 recipes). Hello.

You can send it too
to me this file? I love the quiches.

Can't find your answer?

There is a post from yesterday
anyway I'll send you some

Ricotta and spinach cake (1)
another way, I take the spinach, I toss them in a pan with oil or butter and a clove of garlic, let them cool and add the ricotta, a little grated parmesan, nutmeg and pepper, a drop of cream or milk and an egg for mix well, if you want, add some small pieces of cooked ham, spread the mixture on the perforated pastry and off to the oven!
Hello
Put the pastry in a round pan that goes into the oven and lay it with the parchment paper in which it is wrapped (I'm talking about Buitoni) put the filling and lay the edges then brush with milk or egg yolk and put in the oven at 180 for about 20/30 minutes, when it becomes beautifully colored and looks crunchy, remove it

Ricotta and spinach cake (2)
You can make it with ready-made puff pastry.
You can use spinach or herbs for the filling. You wash them very well and let them dry in a pan covered with a drop of milk and a knob of butter. Then mince them with the crescent and mix them with a couple of ounces of ricotta. Add 4-5 tablespoons of Parmesan cheese and a sprinkling of nutmeg. Season with salt. Mix well. Put the filling on the puff pastry and, with your fist, create 4 hollows in each of which put a whole egg. Salt the surface of the eggs and cover with another disc of puff pastry.
Put in the oven for about 40 minutes.
Instead of the pastry you can use what my mother calls the crazy dough: made with water, flour and very little butter.

the recipes are not mine but if you send me the e-mail I send a file of savory pies (about 100 recipes). Hello.

Savory pies
Hi, I would also like the recipe book with 100 quiches if it were possible. [email protected]
A thousand thanks
Flora

My favourite
With leeks!
You can use the frozen pastry or prepare a brisée base yourself (200 g of flour, 100 g of butter and a few tablespoons of cold water. Spread the mixture into a pan and give it a first 10 minute cooking. Sprinkle the bottom with breadcrumbs.
Cut the leeks into slices, fry them in a pan with a little butter, salt and pepper, adding water to make them soft if necessary. When they are cooked and the cooking juices have dried, add about 100 grams of bacon and sauté until crisp. Pour everything on the pasta base and add a beaten egg with salt and pepper. Bake for about fifteen minutes

There is a post from yesterday
anyway I'll send you some

Ricotta and spinach cake (1)
another way, I take the spinach, I toss them in a pan with oil or butter and a clove of garlic, let them cool and add the ricotta, a little grated parmesan, nutmeg and pepper, a drop of cream or milk and an egg for mix well, if you want, add some small pieces of cooked ham, spread the mixture on the perforated pastry and off to the oven!
Hello
Put the pastry in a round pan that goes into the oven and lay it with the parchment paper in which it is wrapped (I'm talking about Buitoni) put the filling and lay the edges then brush with milk or egg yolk and put in the oven at 180 for about 20/30 minutes, when it becomes beautifully colored and looks crunchy, remove it

Ricotta and spinach cake (2)
You can make it with ready-made puff pastry.
You can use spinach or herbs for the filling. You wash them very well and let them dry in a pan covered with a drop of milk and a knob of butter. Then mince them with the crescent and mix them with a couple of ounces of ricotta. Add 4-5 tablespoons of Parmesan and a sprinkling of nutmeg. Season with salt. Mix well. Put the filling on the puff pastry and, with your fist, create 4 hollows in each of which put a whole egg. Salt the surface of the eggs and cover with another disc of puff pastry.
Put in the oven for about 40 minutes.
Instead of the pastry you can use what my mother calls the crazy dough: made with water, flour and very little butter.

the recipes are not mine but if you send me the e-mail I will send a file of savory pies (about 100 recipes). Hello.


Ingredients for the vegetable savory pie

Brown a clove of garlic and add the diced aubergines.

And fry them with a clove of garlic.

Cut the courgette into slices.

and fry them, always with a clove of garlic. )

Let the vegetables dry and cool.

In a bowl, mix the cooked vegetables, the tomatoes cut in half, two eggs, the chopped basil, salt and pepper.

Roll out the leaf dough and line a buttered pan with a diameter of 28 cm.

Prick the base and pour the filling of the savory pie.

Bake the savory pie with vegetables in a preheated oven at 180 degrees for about thirty minutes. Let cool before serving in slices. :)


Find out more

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Savory Pie Vegetables Ideas

Once cooked, make sure that they lose most of the liquid absorbed in cooking if you have only boiled them, squeeze them and. Find out now how to make tasty and healthy savory pies with vegetables recipes perfect for your dinners with friends or your lunches in the office. Silver Spoon offers you many original ideas that are quick and easy to make with.

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Savory pie with vegetables without pastry, procedure

Soften the ricotta and blend it with the egg yolks, Parmesan and parsley. Season with salt to taste and mix the cream with the still frozen vegetables trying to crumble them at least a little. Incorporate the ham with the savory cheese cut into chunks and, finally, mix everything with the whipped egg whites, making movements from the bottom upwards so as not to dismantle the mixture.

Transfer the mixture to the mold covered with parchment paper and sprinkle it with breadcrumbs and a spoonful of grated cheese. Decorate with flakes of butter and bake at 180 ° -200 ° for about 45 minutes. Once cooked, take the cake out of the oven and serve. It is excellent both hot and cold or lukewarm. It is also very good even when heated!

Savory pie with vegetables without pastry recipe print

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How to make vegetable pie

To prepare the vegetable pie, peel the onions, divide them in half and cut them into large wedges. Clean the courgettes, trim them and cut them in half lengthwise. Then cut each half into two or three parts.

Check the aubergines and cut these into sticks with the courgettes. Wash the tomatoes and cut them into large wedges.

Wash the peppers, remove the seeds and also cut these into rather large pieces. Arrange all the vegetables in a large baking tray lined with parchment paper and season with salt, pepper and oil. Bake them in a preheated oven at 180 ° for about 1 hour-1 hour and 20 minutes.

While the vegetables are in the oven, prepare the shortcrust pastry, let it cool for 30 minutes in the fridge, then roll it out on a sheet of baking paper for a diameter of about 40 cm. When the vegetables are ready, remove them from the oven and let them cool.

Arrange the shortcrust pastry on a baking tray together with the parchment paper and lay the vegetables on top, leaving some space at the edges. Cover the vegetables with the crumbled feta and flavor with the marjoram.

Close the shortcrust pastry disc around the filling and bake in a preheated oven at 180 ° for about 50 minutes. Serve the savory pie with vegetables warm!


Ingrediants

To prepare the savory pie with mixed vegetables, start by washing and drying all the vegetables, then, peel the onions and carrots, remove the stalk and the seeds inside the pepper, the ends to the zucchini and aubergine.

First cut the pepper into flakes, then into chunks more or less of the same size, cut the onions into chunks.

Sprinkle a large pan with extra virgin olive oil and when it gets hot, add peppers and onions, cook by stirring with a wooden spoon and cook.

After five minutes, add the carrots cut into rings, cook by stirring or stir-frying, let it cook for another 5 minutes.

Add the rest of the vegetables cut into pieces, if needed, add a little more extra virgin olive oil, since the aubergines tend to absorb a lot, in order to prevent everything from sticking to the pan, sauté several times, stirring to allow all vegetables to cook evenly for another 10 minutes. When cooked, add salt and pepper.

Unroll the puff pastry or the one you prefer to use on its parchment paper and place on a baking sheet (I used my shortcrust pastry recipe, but adding oil instead of butter).

Beat the egg whites with a pinch of salt, turn the vegetables inside the puff pastry shell, also mixing the cheese, cover with the lightly whipped egg whites, sprinkle with breadcrumbs and bring in a hot oven at 200 ° for 25 minutes or in any case up to surface gilding and ..

The savory pie with mixed vegetables can be stored in the refrigerator for 2 days in an airtight container.

You can freeze the savory pie with mixed vegetables. HERE and also HERE you will find other RECIPES of savory pies, if you want to see other types of recipes BACK TO HOME


Savory pies with vegetables: the 10 best recipes

Savory pies are very popular with everyone. For a buffet, as an aperitif or appetizer or as a delicious second course, savory pies are always appropriate. And they are even more so if stuffed with vegetables. The savory pies with vegetables are a clever and delicious way to eat zucchini, spinach & co. even for the little ones, for the grown-ups it means enjoying an appetizing but also healthy dish without much remorse.

Sale & Pepe offers you the best recipes of savory pies with vegetables. If you want to welcome your guests with a triumph of colors and flavors, bring the Vegetable Quiche. If you are looking for a homemade and very rich alternative, try preparing the Savory pie with artichokes. Do you want a savory pie with vegetables that is also excellent at sight? Cook there Savory tart with courgettes and spring onions.


Savory pie with vegetables - Recipes

Super quick savory pie. Sometimes it happens to use shortcuts which then turn out to be super tasty.
Among the photos of recipes to be published I found this savory pie that I remember being very good, in fact, as you can see from the date on the photos, I prepared it at the end of August but the memory of the goodness is still alive!

- 1 pack of frozen side dishes or mixed vegetables
- 2 tablespoons of oil
- a clove of garlic
- a rectangular package of ready-made puff pastry
- 3 eggs
- 2 tablespoons of Parmesan cheese
- a pack of sausages
- 150 g of stracchino
- salt
- pepper

In a large pan, cook the frozen vegetable mixture with the oil and the whole garlic clove which we will remove at the end of cooking.
Separately, in a bowl, beat the eggs with the Parmesan, a pinch of salt and a pinch of pepper.
With the puff pastry line a baking sheet lined with paper oven. Evenly distribute the cooked and cooled vegetables, the sausage slices and scattered stracchino flakes.


Cover with beaten eggs and if there is some left over, create strips like a tart.

Bake in a preheated oven at 180 & # 176 until the eggs are congealed.

It is excellent both warm and cold, therefore also suitable for a picnic and for Easter Monday.