This week I made a savory pie. Green beans are boiled then chopped very fine. The potatoes are boiled then passed through a food mill or potato ricer. Both vegetables are combined with eggs, parmigiano-reggiano cheese, salt, pepper. The recipe also called for marjoram. I realized after mixing all the ingredients together that I did not prepare properly. I did not have marjoram in my spice cabinet. I substituted savory.
A round cake pan is prepared by oiling with olive oil and sprinkling with bread crumbs. After the filling is added to the pan. An addition layer of bread crumbs and drizzle of oil goes on top of the filling. Bake for 1 hour and serve hot or at room temperature. This was supposed to be inverted on a plated but I could not get it out of the pan.
My assumption about this pie before beginning was that it would taste like a baked frittata. I was wrong. It has less eggs so the the flavors of the fresh vegetables, cheese and herbs really shine through. The bread crumbs add a nice crunch to each bite of soft filling. This vegetable pie is tasty. I would make it again.