Gluten free savory pie

Soft and very easy to prepare: gluten-free vegetable savory pie, perfect to serve as an appetizer or on the occasion of a buffet of savory preparations.

The gluten-free vegetable savory pie is a rustic easy to prepare and also suitable for those who are gluten intolerant and celiac since the dough is made with rice flour . The savory pie prepared following this recipe can be stored in an airtight container for a maximum of two days. Here is the step-by-step preparation.

Preparation of gluten-free savory pie with zucchini

1. First, peel the courgettes, wash them under running water then cut them into chunks.
2. Peel the onion and slice it thinly.
3. Take a large saucepan, pour the olive oil on the bottom and brown the onion over a moderate flame.
4. After a couple of minutes add the courgettes, season with salt and pepper, cover with the lid and cook for about twenty minutes.
5. When cooked, turn off the heat and let it cool.
6. Pour the now cold vegetables into a large bowl, then add the cheese, rice flour and egg. Mix well then finally add the mozzarella cut into cubes and the bacon.
7. Pour the mixture into a pan lined with baking paper, level well and bake in a preheated oven at 200°C for 20 minutes.
8. When cooked, remove the gluten-free vegetable cake from the oven and let it cool for about ten minutes before serving.

If you prefer, you can use just two courgettes and add two peppers and a carrot to the mixture. Alternatively you can prepare gluten-free quiche lorraine with vegetables .

storage

The gluten-free savory pie made following this recipe can be kept for a maximum of 1-2 days in the refrigerator and in a container with an airtight lid (or well covered in transparent film). We do not recommend freezing in the freezer.

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