Vegetable Pie Recipe

Name: Vegetable Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 red pepper diced; 1/4 green pepper diced; 1 zucchini diced; 1 carrot diced; 4 tablespoons corn cooked, canned; 1/2 onion diced; 5 eggs; 5 3/16 tablespoons olive oil; salt; ground black pepper; 1 5/8 cups plain flour; 1 teaspoon baking powder; 7/8 cup cheese Emmental; 7/8 cup mozzarella cheese

Servings: persons

1/4 red pepper diced
1/4 green pepper diced
1 zucchini diced
1 carrot diced
4 tablespoons corn cooked, canned
1/2 onion diced
5 eggs
5 3/16 tablespoons olive oil
salt
ground black pepper
1 5/8 cups plain flour
1 teaspoon baking powder
7/8 cup cheese Emmental
7/8 cup mozzarella cheese

1
Preheat the oven to 180 degrees Celsius.
2
Grease a pan with olive oil and set it aside.
3
In a bowl, mix the pepper, zucchini, carrot, corn, and onion.
4
In another bowl, mix the eggs, olive oil, salt and a pinch of pepper.
5
Add the flour, baking powder, Emmental cheese, and beat well.
6
Add the vegetables to this mixture, and mix very well.
7
Pour the mixture into a pie pan, and cover with Mozzarella cheese.
8
Bake for 30 to 35 minutes, until golden.
9
Remove from oven, let cool a little, and unmold.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 red pepper diced, 1/4 green pepper diced, 1 zucchini diced, 1 carrot diced, and more.

Yes, Vegetable Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Pie

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