Recipe for a Vegetable Pie Without a Crust

An alternative to typical pies that is both nutritious and tasty, this veggie pie does not have a crust. It is a dish that is great for every meal since it is filled with broccoli, peppers, and onions, and it is bonded together with a delicious blend of milk and eggs. Here is how to create this delicious pie that is loaded with vegetables:

Parts and pieces:
For the filling of the pie:

broccoli, chopped into florets, weighing 2.2 pounds in total
1 diced red pepper 3 diced green peppers 1 diced red pepper
1. One onion, cut very finely
Olive oil, three teaspoons’ worth
Salt, one teaspoon’s worth
Milk, one tablespoon’s worth

Prepare the dressing by:

Three eggs
One and a half cups of milk
Olive oil and five teaspoons of it
a total of four tablespoons of gluten-free flour
Salt, one teaspoon’s worth
a single package of baking powder, weighing ten grams
Dill, one tablespoon’s worth
Regarding the topping:

one and a half ounces of grated cheese


Preheat the Oven: Preheat the oven to 375 degrees Fahrenheit (190 C). Please grease a pie dish measuring 9 inches or a baking dish of a comparable size.
Getting the Vegetables together:
Cook the olive oil in a large saucepan at a heat setting of medium. Once the onion has become transparent, sauté it.
The red and green peppers should be added and cooked until they begin to become more tender.
A tablespoon of milk and broccoli florets should be added to the dish. The broccoli should be steamed for around five to seven minutes, or until it reaches the desired tenderness. Sprinkle some salt on top.
To make the dressing, combine the eggs, milk, and olive oil in a large bowl and whisk them together until they are completely smooth.
Include the dill, baking powder, salt, and flour in the mixture. Whisk the ingredients until it is completely smooth and there are no lumps left.
To assemble the pie, spread the veggies that have been sautéed onto the prepared pie plate in an equal layer.
The dressing mixture should be poured over the veggies, and it should be made sure that it penetrates all of the layers equally.
Distribute the grated cheese in a uniform layer over the surface.
Place the pie dish in the oven that has been warmed and bake it for about 35 to 40 minutes, or until the filling has reached the desired consistency and the top has a golden brown color.
Before serving, take the pie out of the oven and allow it to cool down for a few minutes before slicing it. Serve when still heated.
Advice:
In terms of variations, you are free to use whatever mix of veggies that you choose. To get a variety of tastes and textures, you may want to think about using spinach, zucchini, or mushrooms.
Cheese Options: Although any cheese may be used, it is generally recommended to use cheeses that melt easily, such as mozzarella, cheddar, or a combination of the two.
Serving Suggestion: This meal may be served as a main course with a light salad, or it can be served as a side dish with a main dish that is more focused on protein, such as grilled chicken or fish.
The conclusion is that this crustless vegetable pie is not only a more nutritious alternative to typical pies, but it is also a tasty way to enjoy a wide range of veggies. Whether you’re looking for a quick lunch, a big supper, or simply a creative side dish, this meal is ideal. This meal is a lovely delicacy that can be enjoyed at any occasion since it consists of crisp veggies, a creamy center, and a satisfying topping of cheese. 

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