Vegetable recipes solve many dinners, but if we also include an ingredient like eggs in the equation, things change and improve exponentially, which is what happens with this baked vegetable pie. Us allows you to add the vegetables that we have at home although you can use whatever ingredients you want: make it vegan, add bechamel sauce, add cream or cheese, or even add chicken breast or a piece of chicken that you have already cooked.
First, cook the carrots and asparagus in salted water for about 12 minutes and set aside to cut the carrots into quarters lengthwise. Then, in a wide casserole over medium heat, sauté the garlic, onion and pepper for 15 minutes, cut into pieces. Add the zucchini and eggplant and we skip another 10 minutes to reserve them later.
Mix the cream and eggs with the sautéed vegetables, season with salt and pepper and brush with butter a plum cake mold. Then, we assemble the cake with the asparagus at the bottom, half the mixture and continue with the carrots. We finished with the rest of the mixture.
In the next step, we cook in a bain-marie in the oven for between 45 and 50 minutes at 180 ºC. In the event that it took a lot of color, we cover it with aluminum foil. After that time, we wait for it to cool down for a couple of hours, unmold and cut into slices of a couple of centimeters to serve.
Plum Cake Bake&Enjoy Pyrex rectangular mold
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Photos | Direct to the palate
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