Step 1: Prepare the Vegetables
Chop the broccoli: Begin by cutting the broccoli into small florets. Rinse them under cold water to clean, then blanch the broccoli by boiling it in salted water for 3-4 minutes until slightly tender. Drain and set aside.
Dice the bell peppers and onions: Dice 1/2 of a red bell pepper and 1/2 of a green bell pepper into small pieces. Finely chop the small onion.
Sauté the vegetables: Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the chopped onions and sauté for about 2-3 minutes until softened. Add the diced peppers and cook for another 5 minutes until the vegetables are tender but still retain some bite. Remove from heat and set aside.
Step 2: Prepare the Batter
Whisk the eggs and milk: In a large mixing bowl, crack 3 eggs and whisk them until smooth. Gradually pour in 200 ml of milk while continuing to whisk. The eggs and milk mixture will form the base of the pie.
Add the flour and yeast: Stir in 2 tablespoons of flour and 5 g of yeast (or 1 teaspoon) for savory pies. Mix until there are no lumps. The flour and yeast will help bind the pie and give it a fluffy texture.
Season the batter: Add a pinch of salt and chopped parsley to the egg mixture. Mix well to incorporate the seasonings.
Step 3: Assemble the Pie
Add the vegetables: Fold the sautéed vegetables (broccoli, bell peppers, and onions) into the egg mixture. Ensure the vegetables are evenly distributed throughout the batter.
Prepare the mozzarella: Cut the mozzarella cheese into small cubes or shred it. Mix most of the cheese into the batter, reserving a handful to sprinkle on top before baking.
Grease the baking dish: Lightly grease a pie dish or a round baking pan with the remaining 1 tablespoon of extra virgin olive oil. This will prevent the pie from sticking to the dish and add a bit of extra flavor.
Pour the batter: Pour the vegetable and egg mixture into the greased baking dish. Spread it out evenly with a spatula. Sprinkle the reserved mozzarella on top for an extra cheesy layer.
Step 4: Bake the Pie
Preheat the oven: Preheat your oven to 180°C (350°F).
Bake the pie: Place the pie in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the center is set. You can check if the pie is done by inserting a toothpick or knife into the center—if it comes out clean, the pie is ready.
Rest the pie: Once baked, remove the pie from the oven and allow it to cool for about 10 minutes before slicing. This resting time will help the pie firm up, making it easier to cut and serve.
Step 5: Serve
Slice and enjoy: Slice the pie into wedges and serve warm. This savory pie pairs well with a fresh salad, a dollop of sour cream, or even a side of roasted vegetables.
Cooking Tips
Blanch the broccoli: Blanching the broccoli before adding it to the pie ensures that it’s cooked perfectly by the time the pie is done baking. It also helps maintain the bright green color and texture of the broccoli.
Use fresh herbs: Fresh parsley adds a lovely brightness to this dish, but you can also use other herbs like thyme, basil, or cilantro, depending on your preference.
Customize with other vegetables: This recipe is versatile, and you can easily swap or add other vegetables like zucchini, spinach, or mushrooms to the filling.
Cheese choices: Mozzarella melts beautifully, but you can also use other cheeses like cheddar, gouda, or feta for different flavors. If you like a sharper taste, consider using parmesan or gruyere.
Make it gluten-free: To make the pie gluten-free, simply replace the flour with a gluten-free flour blend.
Storage
Refrigeration: Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven before serving.
Freezing: This savory pie can also be frozen. Wrap individual slices in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven for the best results.
Nutritional Facts (Per Serving, Based on 6 Servings)
Calories: 250 kcal
Protein: 12 g
Carbohydrates: 15 g
Fat: 15 g
Fiber: 3 g
Sugar: 4 g
Sodium: 300 mg
Calcium: 20% DV
Iron: 8% DV
Frequently Asked Questions
Can I make this pie in advance?
Yes, you can prepare the pie batter and sautéed vegetables ahead of time and store them separately in the fridge. Assemble the pie when ready to bake, or you can bake it fully and reheat it when needed.
Can I make this pie dairy-free?
Absolutely! You can substitute the mozzarella with a dairy-free cheese alternative and use plant-based milk like almond or oat milk.
Can I use frozen broccoli?
Yes, you can use frozen broccoli for this recipe. Just make sure to thaw and drain it well before adding it to the pie.
What can I serve with this pie?
This savory pie pairs well with a fresh side salad, roasted vegetables, or even a bowl of soup. It’s a versatile dish that can be served alone or with other sides.
Can I add meat to this pie?
Yes, cooked bacon, ham, or sausage can be added for extra protein and flavor. Simply cook the meat before adding it to the vegetable mixture.
Conclusion
This savory broccoli and pepper pie with mozzarella is a delicious and healthy dish that’s perfect for any meal of the day. The combination of tender broccoli, colorful bell peppers, and creamy mozzarella in a fluffy egg mixture makes this pie not only satisfying but also packed with nutrients. Whether you’re serving it as a main dish or as a side, it’s a versatile and crowd-pleasing recipe that can be customized to your liking. The best part? It’s easy to make, and leftovers can be enjoyed throughout the week. Give this savory pie a try and enjoy the comforting, cheesy goodness with a hint of fresh vegetables!
