- 1 tablespoon [15 mL] vegetable oil
- 1 pound [454 g] lean ground beef or ground veal
- 1 onion, minced
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 egg, slightly beaten
- 1/4 cup [60 g] freshly grated Parmesan cheese
- 1 tablespoon [8.75 g] flour
Filling
- 2 tablespoons [30 g] butter
- 1 medium-size leek, thinly sliced
- 2 carrots, peeled and grated
- 1 sweet red pepper, seeded and finely chopped
- 2 zucchinis, grated
- 4 eggs, slightly beaten
- 1/3 cup [75 g] freshly grated Parmesan cheese
- 1/4 cup [60 mL] freshly minced basil
or
1 tablespoon [15 mL] dried basil
- 2 teaspoons [10 mL] old-fashioned mustard
- Salt and pepper, to taste
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- Preheat oven to 350°F [180°C]
- Heat vegetable oil into a frypan.
- Cook togehter ground meat, minced onion and garlic, stirring, until ground meat is no longer pink.
- Salt and pepper.
- Drain; cool.
- Well mix in beaten egg, grated Parmesan cheese and flour.
- Press mixture over bottom and sides of a 9-inch [23-cm] pie plate.
- Prepare filling; pour filling into pie plate.
- Bake into preheated oven for approximately 50 minutes, until filling is set.
Filling
- Into a saucepan, soften leek slices into melted butter.
- Add grated carrots, chopped sweet red pepper and grated zucchinis; cook, stirring, to soften vegetables.
- Transfer vegetables into a bowl; cool.
- Mix in beaten eggs, grated Parmesan cheese, minced basil and mustard.
- Salt and pepper.
- Thoroughly mix.
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