Preheat the oven to 180°C (355°F). Grease a 24 cm pan.
⚙ Preheating the OvenOvenBaking pan
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Grate the vegetables on a coarse grater and squeeze out the liquid well.
Grater
💡Grated vegetables (zucchini, squash, potatoes) are full of water: squeeze them in your palm or in a towel before mixing with the eggs, so the pie doesn't come out watery.
3
Mix the Bulgarian cheese and eggs until smooth.
4
Add the flour and baking powder and mix.
5
Add the vegetables, olive oil, turmeric, salt and black pepper and mix.
6
Pour into the pan and spread evenly.
Baking pan
7
Sprinkle the cheese over the top.
8
Bake 40–45 minutes, until the quiche is firm and golden.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9
Let cool 10 minutes before cutting.
💡Resting before cutting sets the pie: cut straight out of the oven, it is still soft inside and the slices fall apart.
288calories
12 gprotein
16 gcarbs
20 gfat
● protein 16%● carbs 23%● fat 61%
Per serving (150 g), of 8 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Grater· Also works: Food processor (Grating disc, more to wash)· 💡 Workaround, changes the dish: Knife (Chop finely, different texture)
By the steps, as the recipe is built now: another version or addition can change the list.
