Cheesy Zucchini Pie with Roasted Veggies

🧂 Ingredients

• 1 pie crust

  shortcrust pastry
• 1 medium zucchini
• 1 medium bell pepper

  of any color
• 1 stick leak
• 3-4 whole eggs
• 2-3 tbsp olive oil
• 8 oz ricotta cheese
• 4 oz brie cheese
• 4 oz gouda cheese
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

  optional
• 1 tsp garlic powder

  optional

Instructions

• 1 If the pie crust is frozen, allow it to thaw at room temperature, it will not
  take too much
• 2 Wash and slice the vegetables on a cutting board
• 3 Heat a skillet with the olive oil and saute the veggies starting with the leak,
  then add the bell pepper, then finish with the zucchini
• 4 Cook on medium-low heat for about 5-7 minutes, still yet crunchy
• 5 In the meantime use a large bowl to grate and mix all the cheeses well
• 6 Crack the eggs into the cheeses and mix well for everything to blend properly
• 7 As soon as the vegetables are cooked, set them aside and allow to cool for about
  10 minutes
• 8 Add the sautéed veggies to the cheese mixture and blend everything
• 9 Arrange one baking sheet into the string form
• 10 Place the pie crust (shortcrust pastry) over the baking sheet into the spring
  from or other fitting baking dish
• 11 Gently pierce the bottom of the dough with a fork
• 12 Transfer the veggie-cheese mixture over the pie crust and arrange it evenly
  using a form or spatula
• 13 Fold the edges of the pie crust over the filling, as to "embrace" the filling
• 14 Bake in preheated oven for 40 minutes at 360F
• 15 As soon as you remove the zucchini pie from the oven, let it rest for about 15
  minutes before serving

Nutrition Info