The rustic spring vegetable pie is a delicious savory pie, soft, tasty, and without rising, full of many seasonal vegetables. This is a simple and delicious recipe, perfect as an appetizer or for an aperitif; I find it ideal for Easter and Easter Monday, as it features ingredients often used for this holiday. I chose vegetables like asparagus, spring onions, and carrots, which I got from MD, where there’s a well-stocked fruit and vegetable stand, full of all kinds of fruits and vegetables, always fresh! To make this pie even more delicious, I also added hard-boiled eggs and diced cheese; you absolutely have to try it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 9 inch pan
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 lbs asparagus
- 7/8 cups milk
- 5 1/3 oz scamorza cheese
- 1 3/4 oz grated Parmesan cheese
- 3 1/2 tbsp extra virgin olive oil
- 3 1/3 tbsp water
- 1 3/4 tbsp vegetable oil
- 1 tsp salt
- 3 eggs
- 3 spring onions
- 2 carrots
- 2 hard-boiled eggs
- 2 tbsp extra virgin olive oil
- to taste black pepper
Steps
The rustic spring vegetable pie is very simple and quick to prepare. First, clean the spring onions and slice them thinly. Place them in a pan with the extra virgin olive oil and let them sauté for a couple of minutes. Add the diced carrots and asparagus, season with salt, and let them infuse for a minute. Pour in the water, cover with a lid, and let it cook for about ten minutes.
In a bowl, place the eggs, milk, olive oil, and vegetable oil, salt, and mix with a fork. Add the grated Parmesan cheese, flour, and baking powder, and mix until well blended. Then incorporate the diced scamorza cheese, crumbled hard-boiled eggs, and the previously cooked and well-drained vegetables.
Transfer the mixture into a pan lined with parchment paper and bake the rustic spring vegetable pie in a preheated oven at 356°F (180°C) for about 45 minutes. Use a skewer to check if it’s done.
Tips:
The rustic spring vegetable pie can be stored at room temperature for a few hours or in the fridge for a couple of days.
