Crispy pie with zucchini and cheese

Instructions

1. Preheat your oven to 180 ° C. Brush the sheets of filo with olive oil, using a food brush.
2. Line your baking tin with parchment paper, then stack the greased sheets of pastry on top of each other to match the shape of your pie pan. Cover with a new sheet of parchment paper, ceramic balls or peas, and bake for 10 to 15 minutes. Remove the cooking balls and parchment paper. Set aside.
3. While the pie shell is cooking, cook the zucchini (washed and cut in julienne or spaghetti) in a hot pan with a little olive oil. Stir often; the zucchini must lose volume. They must be flexible but still a bit crunchy. In a bowl, beat the eggs with the cream. Salt and pepper generously, and add some chopped basil leaves. Mix well. Divide the cooked and drained zucchini over the crispy pie shell. Pour over egg-cream mixture. Crumble the cheese over the zucchini and sprinkle the pine nuts.
4. Bake 25 to 30 minutes. Your pie must be cooked, cheese and pine nuts must start to brown. Serve the hot pie with a salad.

• Servings : 3
• Ready in : 45 Minutes
• Course : Main courses
• Recipe Type : Cakes, Pies and pastry, Finger foods, From dinner-to lunchbox, Pizza, Pasta, Spagetty, Quiches, Spiralized cooking
• Ingredient : Cheese, Cream, Double cream, Eggs, Fennel, Filo pastry, Fine pastry sheets, Green onions, Milk, Olive oil, Parsley, Pepper, Pine nuts, Quiche, Single cream, Zucchini, Фенел