The savory pie with vegetables and hard-boiled eggs is a rich and tasty vegetarian idea to serve at the table for Easter lunch or a picnic. To make this recipe, I used a gluten-free puff pastry roll filled with hard-boiled eggs, pan-cooked vegetables, mozzarella, and cheese. This savory pie will please everyone at the table!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
Ingredients
- 1 roll gluten-free puff pastry (round)
- 4 eggs
- 1.1 lbs vegetables (chicory, spinach, or mixed vegetables)
- 1.05 oz grated Parmesan cheese
- 2 tbsp grated Pecorino cheese
- 1.75 oz mozzarella
- to taste extra virgin olive oil
- to taste onion
- to taste salt
Steps
To make the savory pie with vegetables and hard-boiled eggs, start by cooking the hard-boiled eggs. Place the eggs in a small saucepan and cover with water. Once boiling, cook for about ten minutes. When ready, drain and cool them under cold water, then let them cool.
Shell all the eggs and, using a knife, slice them.
Clean the vegetables and cook them in a pan with a drizzle of extra virgin olive oil and chopped onion. Add warm water as needed to prevent the vegetables from sticking to the pan.
Once cooked, transfer the vegetables to a bowl and let them cool slightly. Then add the diced mozzarella, Parmesan, and Pecorino cheese, mix with a fork, and adjust the salt.
Take a round cake pan and place the puff pastry, keeping the provided parchment paper.
Stuff the savory pie with the vegetables and slices of hard-boiled eggs. Fold the edges of the dough towards the inside.
Bake in a preheated oven at 392°F for 10 minutes, or until golden.
Serve the savory pie warm and enjoy!
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