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Stuffed Veggie Pie
Get your fill! 🌶🍆🍅
Team
Chefclub
Ingredients
1 pie dough
1 onion
1 zucchini
1 tomato
1 eggplant
2 small peppers
4 egg
2,25 heavy cream
0,5 ground beef
2 tomato sauce
mozzarella cheese, grated
olive oil
parsley
salt & pepper
Step 1/4
Place the pie dough in the pie pan, line with aluminum foil and fill with pie weights or dried beans, and bake for 15 minutes at 350 °F.
Step 2/4
Peel the onion, remove the 2 largest layers, and fit them back them together. Chop the rest of the onion. Cut the zucchini in half lengthwise and then widthwise, scoop out the flesh with a spoon and dice 2 of the halves. Do the same with the eggplant. Cut the peppers in half, remove the seeds and dice 2 halves. Cut off the top of the tomato and hollow it out. Dice the inside and the top.
Step 3/4
Combine all the diced vegetable and add the eggs and cream. Cook the ground beef in a pan with a drizzle of olive oil, salt and pepper. When it is cooked, add the tomato sauce and simmer till reduced. Divide the meat among the hollowed out vegetables and arrange them in the baked pie dough.
Step 4/4
Pour the egg mixture into the pie around the stuffed vegetables. Top the stuffed vegetables with grated mozzarella cheese and bake for 15 minutes at 350 °F. Remove from the oven, sprinkle with chopped parsley, and enjoy!
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