Zucchini Savory Pie

 

Ingredients

Serve 4-6

• 1 quantity Short-Crust Pastry

• 1 oz/30 g dried mushrooms

• 3 tbsp extra-virgin olive oil

• 6 medium  zucchini/courgettes, sliced

• salt and freshly ground black pepper taste

• 3 1/2 oz/100 g Pecorino Romano cheese, flaked

• 3 tbsp freshly grated Parmesan cheese

• 2 eggs

• 1 tbsp marjoram

• 1 tbsp fine dry bread crumbs

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Method:

1. prepare the pastry and chill in the refrigerator.

2. Preheat the oven to 350°F/180°C/gas 4. Oil a 10-inch (25-cm) pie pan.

3. Soak the mushrooms in a little warm water for 15 minutes. Drain and chop coarsely.

4. Sauté the zucchini and mushrooms in the oil in a large frying pan over medium heat for 10 minutes. Season with salt and pepper and let cool.

5. Beat the eggs, Pecorino, Parmesan, marjoram, zucchini, and mushrooms in a large bowl.

6. Roll the pastry out to fit the pan. Line with the dough, trimming the edges to fit. Prick all over with a fork.

7. Spread the topping over the base and sprinkle with the bread crumbs.

8. Bake for 35-40 minutes, or until golden and set. Serve hot or at room temperature.