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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.
Cook the red and green peppers until they begin to soften after adding them.
Add a spoonful of milk along with the broccoli florets. When the broccoli is just tender, approximately 5 to 7 minutes, cover and let steam. Add a little salt.
Prepare the Dressing:
Whisk the eggs, milk, and olive oil together until they are smooth in a big bowl.
Stir in the baking powder, dill, salt, and flour. Blend the ingredients until it's smooth and free of lumps.
Pie Assembly: Evenly distribute the sautéed veggies into the prepared pie plate.
Make sure the dressing mixture evenly permeates the layers as you pour it over the veggies.
Evenly distribute the grated cheese on top.
After preheating the oven, place the pie dish inside and bake for 35 to 40 minutes, or until the filling is set and the top is golden brown.
To serve, take the pie out of the oven and allow it to cool down a little before slicing. Warm up and serve.
Ezoic Advice:
Variations: Feel free to use any assortment of veggies. offer some spinach, zucchini, or mushrooms to offer a variety of textures and tastes.
Cheese Selections: Any kind of cheese will do, but if possible, choose ones that melt easily, such as mozzarella, cheddar, or a combination of the two.
Serving Suggestion: This meal may be served as a side dish with a main course that emphasizes protein, such grilled chicken or fish, or as the 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 regular pies. It's ideal as an inventive side dish, a robust supper, or even a light lunch. This meal is a lovely treat for any occasion because of the satisfying blend of soft veggies, creamy filling, and cheesy topping.
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.
Cook the red and green peppers until they begin to soften after adding them.
Add a spoonful of milk along with the broccoli florets. When the broccoli is just tender, approximately 5 to 7 minutes, cover and let steam. Add a little salt.
Prepare the Dressing:
Whisk the eggs, milk, and olive oil together until they are smooth in a big bowl.
Stir in the baking powder, dill, salt, and flour. Blend the ingredients until it's smooth and free of lumps.
Pie Assembly: Evenly distribute the sautéed veggies into the prepared pie plate.
Make sure the dressing mixture evenly permeates the layers as you pour it over the veggies.
Evenly distribute the grated cheese on top.
After preheating the oven, place the pie dish inside and bake for 35 to 40 minutes, or until the filling is set and the top is golden brown.
To serve, take the pie out of the oven and allow it to cool down a little before slicing. Warm up and serve.
Ezoic Advice:
Variations: Feel free to use any assortment of veggies. offer some spinach, zucchini, or mushrooms to offer a variety of textures and tastes.
Cheese Selections: Any kind of cheese will do, but if possible, choose ones that melt easily, such as mozzarella, cheddar, or a combination of the two.
Serving Suggestion: This meal may be served as a side dish with a main course that emphasizes protein, such grilled chicken or fish, or as the 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 regular pies. It's ideal as an inventive side dish, a robust supper, or even a light lunch. This meal is a lovely treat for any occasion because of the satisfying blend of soft veggies, creamy filling, and cheesy topping.
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