How To Cook Zucchini And Carrot Pie And Milk Topping With Yellow Cheese And Garlic - Recipe

Published on: 10/10/2021 | Last Updated: 15/10/2021
How To Cook Zucchini And Carrot Pie And Milk Topping With Yellow Cheese And Garlic - Recipe

Learn how to cook "Vegetable pie of zucchini and carrots and milk filling with yellow cheese and garlic". Delicious recipe.

Required products :

150 grams of butter

300 grams of flour

7 tablespoons water

pinch of salt

2 medium zucchini

2 large carrots

150 grams of yellow cheese

4 eggs

300 milliliters of fresh milk

2 cloves garlic

nutmeg to taste

 

Method of preparation :

Cut the butter into large pieces (it should have just been removed from the fridge), pour the flour on it and start cutting with a knife to get crumbs. Add a pinch of salt.

 

Then grind quickly with your hands (for about 30 seconds) and pour into a bowl. Add the water, which should be ice cold. Knead for about a minute with your hands and distribute the resulting dough on the bottom of a form of your choice, covering part of the walls of the dish. The layer of dough should be thin enough. Put in the fridge and start making the filling.

 

Peel the carrots, peel the zucchini.

In this recipe, it is important that the width of the strips of the two vegetables be approximately the same. So first flatten them with a knife and then cut into thin strips with a suitable peeler.

 

Remove the base of the pie from the refrigerator and start arranging the strips in the dish, alternating carrots and zucchini. Arrange to be from the end to the middle of the tray, place them upright.

 

 

Make the topping by mixing the beaten eggs with the milk. Add nutmeg and salt to taste, finely grated garlic and cheese. Pour the mixture over the vegetables and bake the pie in a preheated 180 degree oven for about an hour, placing the pan on the lowest level of the oven.

 

Enjoy your meal!

More on the topic:
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  • Vegetable pie with yellow cheese
  • Baked fish with milk-egg filling and yellow cheese crust


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