Vegetarian savory pies or, to put it in French, quiches, can be prepared with any kind of seasonal vegetables.

The vegetables we find on market stalls in the summer range from salads, tomatoes, potatoes, beets, peppers, artichokes, rocket, green beans, broad beans, aubergines and courgettes, among others. With these ingredients and a few others, some eggs, water, butter or oil and flour and cheese, let's see what can be prepared.

The basis for vegetarian savory pies: the brisée pasta

Ingredients for a cake

> 250 grams of flour

> 125 grams of butter (replaceable with 12 cl of seed or olive oil)

> 1 egg yolk (optional, if you use oil you don't need)

> 5 cl of water

> salt

Preparation for the brisée base: pour the sifted flour mixed with the salt into a bowl. Add the butter or oil and work the mixture quickly with your fingers. Add the water (hot if you use oil) and the yolk and knead quickly to mix everything. Form a ball , place it in the fridge wrapped in plastic wrap for 30 minutes. Take it out a quarter of an hour before rolling it out with a rolling pin.

The fillings: two variants of vegetarian savory pies

Stuffed with peppers and ricotta

Clean and wash the peppers (two yellows and two reds) then cut them into strips. Slice a large golden onion and put it in a pan with a little oil, making it brown gently. Add the peppers with a pinch of salt and pepper. When cooked, remove the peppers from the heat, place them in a colander and let them cool and drain from the cooking liquid. Put the peppers, two eggs, 100 grams of fresh ricotta and the Parmesan in a bowl, a nice handful, stirring to obtain a homogeneous mixture. Fill the brisée base of the cake and bake.

Stuffed with zucchini, mozzarella and cherry tomatoes

Sauté two large courgettes cut into very thin slices in a pan for a few minutes with a drizzle of oil, salt, pepper and a small piece of chili pepper. In a bowl, dice the mozzarella, add the grated Parmesan, a whole egg and a small pack of béchamel, the courgettes and mix. Pour the mixture into the pan, over the brisée base and garnish with a few round cut tomato slices and two fresh basil leaves.

Cooking tips for vegetarian savory pies

On the bottom, before putting the dough, spread a sprinkling of breadcrumbs, which will isolate the pasta from the seasoning, preventing it from becoming too moist. To make the cake more aesthetically pleasing, close the excess brisee dough on the sides by weaving a wave on the other. Cook the two vegetarian savory pies at a temperature of 180 ° C for about 35-40 minutes. Enjoy your meal!

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