Torta de Legumes (Vegetable and Cheese Savoury Pie)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 2 courgettes, grated
- 2 carrot, grated
- 1 red pepper, diced
- 1 onion, finely chopped
- 4 large eggs
- 320 g ready-made shortcrust pastry
- 120 g mature cheddar, grated
- 100 ml whole milk
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 688 kcal
- Protein
- 24.2 g
- Carbohydrate
- 48.8 g
- of which sugars
- 10.7 g
- Fat
- 42.9 g
- of which saturates
- 19.4 g
- Fibre
- 5.1 g
- Salt
- 1.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Heat the olive oil in a pan and cook the onion, courgette, carrot and red pepper for 8 minutes until softened. Leave to cool slightly.
- 2
Roll out the pastry and line a 23cm tart tin, pressing it into the edges. Prick the base and bake for 10 minutes.
- 3
Beat the eggs with the whole milk, then stir in the cooked vegetables and most of the cheddar.
- 4
Pour the mixture into the pastry case and scatter over the remaining cheddar.
- 5
Bake for 30-35 minutes, until set and golden on top.
- 6
Leave to cool for 5 minutes before slicing.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.