1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 handful of grated cheese
3 tbsp of cottage cheese
1 pre-made pie crust
200 g of feta cheese
Peel the zucchinis and peppers, season with salt and pepper in a pan, then reduce with a little olive oil for 30 minutes, stirring occasionally.
Roll out the pie crust in a pan and prick it with a fork.
Cover with a thin layer of flour and arrange the raw tomato slices. The flour will absorb the tomato juice and the pie crust will cook more easily.
Beat the 2 eggs with the cottage cheese and grated cheese in a bowl and set aside.
Put the reduced vegetables on top of the raw tomatoes, pour the contents of the bowl, and arrange the sliced feta on top.
Sprinkle with basil and breadcrumbs and bake at 180°C (thermostat 6) for about 30 minutes.
1 pie dish
1 rolling pin
1 cherry pitter
1 kitchen scale