Rustic Pie of Potatoes, Zucchini and Ham
Pie
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This rustic pie of potatoes, zucchini and ham is a perfect one-dish meal for an informal dinner or a family lunch. The shortcrust pastry base welcomes a rich and flavorful filling, with potatoes and zucchini that blend into a creamy embrace thanks to the mozzarella and Parmesan cheese. The cooked ham adds a touch of flavor that makes it all irresistible. I often prepare it when I have unexpected guests, because it is quick and easy to make. A tip? Serve it lukewarm, garnished with a drizzle of extra virgin olive oil and a sprinkling of mixed seeds. A true comfort food!
Ingredients (14 ingredients)
-
1 pack Shortcrust pastry
-
500 g Potatoes
-
300 g Zucchini
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1 clove Garlic
-
150 g Mozzarella
-
100 g Cooked ham
-
50 g Grated Parmigiano Reggiano
-
1 tbsp Breadcrumbs
-
30 ml Extra virgin olive oil (EVO)
-
1 pinch Salt
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1 uova Eggs
-
1 tbsp Poppy seeds
-
1 tbsp Sesame seeds
-
1 tbsp Pumpkin seeds
Preparation (8 steps)
Preparation of the potatoes
Wash, peel and dice the potatoes not too large. Put the diced potatoes in the Mixtopf and add 500 ml of water. Cook for 5 Min./100°C/Stufe 1.
Draining the potatoes
Drain the cooked potatoes using the basket and set aside.
Preparation of the zucchini
Wash the zucchini thoroughly, remove the ends and cut them into cubes.
Browning the garlic
Pour 30 ml of extra virgin olive oil and a whole clove of garlic into the Mixtopf. Brown for 3 Min./120°C/Stufe 1.
Cooking the zucchini
Add the diced zucchini to the Mixtopf, season with salt and pepper. Cook for 20 Min./100°C/Linkslauf Stufe 1.
Assembling the pie
Roll out the shortcrust pastry in a slightly smaller baking dish, pierce the bottom with a fork, sprinkle a tablespoon of breadcrumbs on the bottom and add the previously cooked potatoes.
Adding the ingredients
Cut the cooked ham and mozzarella into cubes. When the zucchini are cooked, add them to the potato layer, then add the diced cooked ham, mozzarella and grated Parmesan cheese.
Decoration and cooking
Fold the excess shortcrust pastry on the edges inwards, brush the egg over the entire edge of the savory pie and decorate with sesame seeds, poppy seeds and pumpkin seeds. Bake the savory pie at 200°C in a ventilated oven for about 30 minutes or until golden brown.
Finished cooking? Great! 🎉
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Created by
Valentina Marino
5
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
- Eggs
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