This simple and flavorful bake is designed to use whatever leftovers you may find in your fridge. It is surprisingly easy even if you make your own shortcrust pastry shell (based on this recipe).
The pastry shell I made originally was a bit small (hence the funny looking edge), however, here is the already modified recipe. You will need.
- 150 g all purpose flour, sifted
- pinch of salt
- 65 g cold butter, cubed
- 3 – 4 Tbsp cold water
Quickly work the butter into the flour with your fingers, mixing until it resembles breadcrumbs. Slowly work in just enough water to form into soft dough. Make the dough into a flatted ball, wrap in cling foil and put to fridge for at least 30 minutes. Roll out, transfer to a greased 26 cm diameter pie tin, prick with fork and put back to the fridge for another 20 minutes at least.
For the filling you will need:
- 2 tomatoes, diced
- 100 g mozzarella cheese, diced
- 1 small red onion, diced
- 20 black olives, pitted and halved
- a handful of chopped basil leaves
- 3 eggs
- 1/2 milk
- salt, pepper
First, preheat your oven to 180°C. Bake the empty crust for 10 minutes. meanwhile, mix all the vegetables and whisk the eggs in milk, season to taste. Arrange the veggies on the pie, add the cheese and basil leaves and carefully pour the eggs over the whole pie. Return to the oven and bake for 30 minutes.
Enjoy all the flavors of this simple pie!
I took this post to party!