This carrot and zucchini pie looks and tastes amazing! It’s a great recipe to make when expecting guests.
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Carrot and Zucchini pie recipe
Summer for me is the season where veggies shine!
Carrots and zuchinis aren’t often mixed in recipes but that’s such a shame because they work so well together.
This recipe can take a little bit of time to make but it’s a lot of fun and all your hard work will pay off because it will look great in the end.
INGREDIENTS
The ingredients required for this recipe are :
- Eggs
- Shortcrust pastry
- Carrots
- Zucchinis
- Cream
- Salt
- Grated cheese
- Mustard
STEP 1
Lay out your shortbread pastry on a round cake mold.
STEP 2
Spread a thin layer of mustard on the whole pastry.
STEP 3
Mix in a seperate bowl your cream, eggs, and cheese. Then spread on top of the mustard.
STEP 4
Use a veggie pealer to make thin slices of carrots and zucchini.
STEP 5
Then layer one by one the slices until you fill the whole pie (might take a while just be patient).
STEP 6
Bake the muffins at 160 degrees celsius for about 50 minutes.
Recipe
Carrot and Zuchini pie recipe
Ingredients
- 1 Egg
- 1 Shortcrust pastry I bought mine from the shop directly but you could make your own.
- 20 cl Cream (not heavy)
- 20 g Grated cheese
- 2 Zucchinis
- 5 Carrots Try to get big ones is you can.
- Mustard
- Salt To taste.
Instructions
- Lay out your shortbread pastry on a round cake mold.
- Spread a thin layer of mustard on the whole pastry.
- Mix in a seperate bowl your cream, eggs, and cheese. Then spread on top of the mustard.
- Use a veggie pealer to make thin slices of carrots and zuchini.
- Then layer one by one the slices until you fill the whole pie (might take a while just be patient).
- Bake the muffins at 160 degrees celsius for about 50 minutes.
