Do you agree with me that recycling recipes, besides being good for your wallet and the environment, can become the real stars of a lunch or dinner? Fighting waste has always been a sort of mission for me, and now more than ever, I want to use my public profile to try to raise awareness on this topic as much as possible! We are all transversally called to deal with food waste and to put into practice the principle that food should not be thrown away! In my specific case, I had leftover egg whites from a previous recipe and some vegetables in the fridge ready to go bad! With this egg white pie, I gave them new life, saved on groceries, and prepared a simple, light, and tasty dinner! An idea that combines the useful and the enjoyable, because it is truly delicious and will be the perfect quick dinner solution for the family or an enticing way to start a meal paired with an aperitif. The dough is astonishingly easy, and the flavor is quite delicate, almost neutral. So it is really a versatile pie, as it all depends on what you use to fill it. I used green beans, leeks, and cherry tomatoes and then added a touch of flavor with my beloved silana provola! But you can add other types of vegetables or cold cuts as you wish. Try it and let me know!
CURIOSITY: Did you know that 8-10% of greenhouse gas emissions are caused by food that is not consumed? This means that even wasted food affects climate change. For the Planet, all this translates into an immense damage in terms of energy used often with highly polluting fossil sources and methane emissions produced by food thrown into landfills.
Other delicious ideas for savory pies here:
- Difficulty: Easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 24 Ø mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will cost you no more!
- 6.5 oz egg whites
- 1 cup cherry tomatoes
- 4.5 oz green beans (already cooked)
- 1 leek
- 4.2 oz sheep ricotta
- 1/2 cup spelt flour (or all-purpose flour)
- 3 tbsp provola cheese (grated)
- to taste dried oregano
- to taste herbs (thyme, tarragon, chives)
- to taste salt
- to taste pepper
Tools
- 1 Knife
- 1 Bowl
- Electric whisk
- 1 Spatula
- 1 Parchment paper
- 1 Cake pan
Steps
Start by cleaning the leek, removing the outer leaves and the bearded end at the base. Wash it well and slice it on a cutting board into not-too-thick rings (fig. 1).
Wash and cut the cherry tomatoes into quarters if they are particularly large, or in half if they are smaller (fig. 2).
In a bowl, whip the egg whites with an electric mixer, then incorporate the previously sifted flour (fig. 3).
Add the grated provola cheese (fig. 4).
Incorporate the ricotta well-drained of its whey and work the mixture with a spatula (fig. 5).
Add the vegetables, namely the leek, cherry tomatoes, and green beans previously boiled and halved lengthwise, and mix well (fig. 6).
Finally, add the herb mix to taste, some oregano, and adjust the salt and pepper to taste (fig. 7).
Mix well until you get a homogeneous mixture and transfer everything to a mold lined with parchment paper. Level well and bake in a preheated oven at 350°F for about 35 minutes. The toothpick test will be reliable (fig. 8).
Remove from the oven and let it cool slightly before serving.
And voilà… the egg white pie with late summer vegetables is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 You can store the egg white pie in the fridge for 1-2 days in appropriate refrigeration containers.
Tips
🟣 Of course, the egg white pie is an economical and practical way to use up everything leftover from the fridge, so you can replace with other garden vegetables like zucchini, bell peppers, or whatever your imagination suggests (by grating them or pre-cooking in salted boiling water). Even ricotta can easily be replaced with other soft cheeses like crescenza, stracchino, robiola, and even spreadable cheese.
