Italian courgette pie
This pie is a typical dish of Sorrento, Italy. Freshly sliced vegetables and cheese are mixed with beaten egg and baked to perfection inside shortcrust pastry.
Ingredients
Serves: 4
- 4 fresh free-range eggs, beaten
- 600g (1 1/4 lb) courgettes, sliced
- 4 spring onions, sliced
- 100g (3 1/2 oz) freshly grated Parmesan
- 1 bunch of parsley, chopped
- 1 teaspoon of olive oil
- 1 (500g) packet of ready rolled shortcrust pastry, or make your own.
- Beaten egg yolk, for glazing pastry
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Preheat oven to 200 degrees C / gas mark 6.
- Beat the eggs in a large bowl and add the courgettes, onions, parsley and cheese; mix well.
- Pour the oil into a medium-sized baking tin and spread it around until it coats the tin.
- Divide the pastry into two pieces. Roll out one sheet of pastry and place on the bottom of the baking tin, trimming the edges if necessary.
- Now spread the filling onto the pastry. Seal the pie with the other layer of pastry and trim the edges.
- Brush the top of the pie with beaten egg yolk. Pierce the top layer with a fork and bake for about 40 minutes until it becomes crisp and light golden.
- Serve hot.
Parmesan cheese
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
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Reviews & ratings
Average global rating:
(6)
Reviews in English (4)
Didn't have enough courgette so I added caramelized fennel and leek, with some robust cheese and spinach to fill it up - very nice! - 18 Aug 2012
I've made this a few times now. Super super tasty and lasts me quite a few days as I'm cooking for one. So easy to make and stores well in the fridge. - 11 Dec 2017
We loved this recipe as is. Made 2 pies to take to our annual block party - disappeared within minutes. Had to promise to make 4 pies for next year! Seriously tasty and a great way to use up plentiful zucchini. Thanks for this one! - 02 Jun 2014 (Review from Allrecipes AU | NZ)