This is a tasty and healthier take on conventional pies: a veggie pie without a crust. It is a dish that goes well with every meal since it is full of broccoli, peppers, and onions and is held together with a flavorful combination of eggs and milk. Here’s how to create this delicious pie loaded with vegetables:
Components:
Regarding the Pie Filling:
2.2 pounds of floret-cut broccoli
One chopped red pepper and three diced green peppers
One onion, chopped finely
Three teaspoons of extra virgin olive oil
One tsp salt
A single spoonful of milk
Regarding the Dressing:
three eggs
1.7 glasses of milk
Five tsp olive oil
One teaspoon of salt and four teaspoons of all-purpose flour
One package (10 grams) of baking powder
One tablespoon of dill
Regarding the Topping:
3.5 ounces of cheese, grated
Guidelines:
Oven Prep: Set the oven’s temperature to 375°F, or 190°C. Grease a baking dish that is about the size of a 9-inch pie plate.
To prepare the vegetables, place a large pan over medium heat with the olive oil. Add the onion and sauté until transparent.