Ingredients
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 zucchinis
2 tomatoes
1 handful of grated cheese
3 tbsp of cottage cheese
flour
pepper
salt
1 pre-made pie crust
200 g of feta cheese
2 eggs
basil
breadcrumbs
Preparation
Step 1
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.
Step 2
Roll out the pie crust in a pan and prick it with a fork.
Step 3
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.
Step 4
Beat the 2 eggs with the cottage cheese and grated cheese in a bowl and set aside.
Step 5
Put the reduced vegetables on top of the raw tomatoes, pour the contents of the bowl, and arrange the sliced feta on top.
Step 6
Sprinkle with basil and breadcrumbs and bake at 180°C (thermostat 6) for about 30 minutes.
Utensils
1 pie dish
1 pan
1 peeler
1 oven
1 fork
1 rolling pin
1 lid
1 grater
1 bowl
1 whisk
1 cherry pitter
1 kitchen scale