Italian Courgette Pie

Italian Courgette Pie



  • 4 fresh free-range eggs, beaten
  • 600g (1 1/4 lb) courgettes, sliced
  • 4 spring onions, sliced
  • 100g (3 1/2 oz) freshly grated Parmesan
  • 1 bunch of parsley, chopped
  • 1 teaspoon of olive oil
  • 1 (500g) packet of ready rolled shortcrust pastry, or make your own.
  • Beaten egg yolk, for glazing pastry

Directions for  Italian Courgette Pie

  1. Preheat oven to 200 degrees C / gas mark 6.
  2. Beat the eggs in a large bowl and add the courgettes, onions, parsley and cheese; mix well.
  3. Pour the oil into a medium-sized baking tin and spread it around until it coats the tin.
  4. Divide the pastry into two pieces. Roll out one sheet of pastry and place on the bottom of the baking tin, trimming the edges if necessary.
  5. Now spread the filling onto the pastry. Seal the pie with the other layer of pastry and trim the edges.
  6. Brush the top of the pie with beaten egg yolk. Pierce the top layer with a fork and bake for about 40 minutes until it becomes crisp and light golden.
  7. Serve hot.