Roasted Vegetable Pie

👨‍🍳 Method

1. 1
   Preheat the oven to 200°C (390°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. 2
   Arrange the onion, red pepper, green pepper, tomatoes and vegetables in the pan, drizzle the olive oil over the top and season with salt.

   Baking pan
3. 3
   Roast the vegetables in a hot oven (200°C / 390°F) 20 minutes, until they soften and brown lightly.

   ⚙ Oven roastingOvenBaking pan
4. 4
   Let cool slightly and coarsely chop the vegetables.

   KnifeCutting board
5. 5
   Mix the Bulgarian cheese, eggs and cream cheese until smooth.
6. 6
   Add the flour and baking powder and mix.
7. 7
   Add the parsley, salt and black pepper and the roasted vegetables and mix.
8. 8
   Pour into the pan and spread evenly.

   Baking pan
9. 9
   Bake 45–50 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.
10. 10
    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.