Ingredients
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4 small or 2 large zucchini (courgettes), cleaned and cut very thinly in rounds
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2 leeks, chopped in thin slices
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handful of parsley, finely chopped
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1 1/2 cups (200 grams) cheddar cheese
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3 eggs, well beaten
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1/4 cup (60 ml) olive oil
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sprinkle of salt and grind of pepper
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12 cherry tomatoes, cut in half
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pie crust
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one pastry shell
Directions
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1
Done
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Preheat oven to 350F (180C). |
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2
Done
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Prepare the pie crust in a large pie pan. |
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3
Done
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Mix the zucchini, leeks, parsley, cheese, olive oil and eggs together in a large bowl. Add a little sprinkle of salt and pepper, combine well. You want to see the oil neatly distributed along with all other ingredients. |
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4
Done
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Place vegetables in pie pan. |
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5
Done
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Arrange the tomato halves around the rim of the pan, pushing gently into the vegetable mixture. Place a few tomatoes in center for extra decoration. |
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6
Done
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Place in a 350F (180 C) oven and bake for one hour. |
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7
Done
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Let cool for at least 30 minutes before serving. |
