Courgette Pie

I love love love this. It’s rustic and delicious hot or cold. Give it a go :0)

Serves 6

Oven 180c



  • 2tbsp olive oil
  • Short crust pastry
  • 2 medium onion, sliced
  • 2 potatoes, sliced
  • 2 courgettes, sliced
  • 3-4 eggs
  • 6 cherry tomatoes, halved
  • Grated cheese
  • Seasoning
  • 25cm pie dish


  1. Line the greased tin with the pastry. Prick lightly, line with baking paper and fill with baking beans. Blind bake for 20mins.
  2. Remove beans and paper and bake for a further 10mins. Remove from oven and set aside.
  3. Fry the onion and potato until sweated and browning. Remove from the pan and set aside.
  4. Now fry the courgette until browning. Leave to cool.
  5. Fill the pastry still in its tin, with the onion mix, next the courgette and season.
  6. Beat the eggs with 3-4tbsp water and pour over the filling.
  7. Sprinkle with cheese and finish with the cherry tomatoes.
  8. Pop in the oven for around 45mins until set.

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