PEPPER 1 ZUCCHINI 1 CARROT 2 PUFF PASTRY 1 roll EGG 4 WHOLE MILK 150 ml FRESH OR FROZEN PEAS 100 grams PROVOLA OR MOZZARELLA 100 grams GRATED PARMESAN 50 grams CHERRY TOMATOES 8-10 SHALLOT 1 BASIL EXTRA VIRGIN OLIVE OIL SALE PÉPÉ How to prepare a savory vegetable pie: Read more on next page

Step 1
Clean and cut the carrots, zucchini and peppers into cubes. Wash the cherry tomatoes

Step 2
Pour plenty of olive oil and chopped shallot into a large skillet. Let dry for a few minutes.

Step 3
Add all vegetables, including fresh or frozen peas

Step 4
Cook over high heat for 10 to 15 minutes, stirring occasionally. Meanwhile, peel the eggs into a bowl, add salt, pepper, grated cheese and milk.

Step 5
Mix with a whisk to combine everything well.

Step 6
When the vegetables are cooked but still firm and crunchy, add the diced cherry tomatoes.
Step 7
Add basil and season with salt and pepper

Step 8
Let the vegetables cool, then add them to the eggs