Vegetable pie in a mini casserole

This vegetable pie in mini-casserole is such a simple, delicious, and eye-catching recipe that it wins you over from the first moment. As with a delicious quiche, the contrast between the crispy puff pastry, the creaminess of the mozzarella custard, and the softness of the vegetables turns this savory tart into an exquisite dish perfect for any occasion.

Preparing the ingredients is very easy and quick, it bakes in the oven and the result is a show that enchants with its colors and its wonderful flavor. Also, with this recipe you have the perfect excuse to cook with your Le Creuset mini ceramic cocottes. And also to show them off on the table!

In individual format and baked in Le Creuset's most colorful ceramic pots, the vegetable pie cooks in less time and it's a charming way to serve each guest their dish directly.

You can make this pie in a larger pan and cut it into portions when serving, but doesn't this Vegetable pie in mini-casserole look perfect presented this way?

Ingredients

• 1 carrot
• 1 zucchini
• 1 eggplant
• Puff pastry dough
• 4 eggs
• 200 ml cooking cream (18% m.f.)
• 200 g grated mozzarella
• Salt and freshly ground black pepper
• Grated nutmeg (optional)

Preparation

1. Preheat the oven to 180º C.
2. Wash the vegetables and cut them into thin slices so they keep their elongated shape. To make them very thin, you can use a kitchen mandoline or a straight peeler. Reserve the vegetables.
3. In a bowl beat the eggs with a whisk. Add the cream and the grated mozzarella and season with salt and pepper to taste. If you want to add nutmeg, do it now. Mix well to incorporate the custard ingredients.
4. Cut the puff pastry into portions so that each portion covers the entire inside of your Girasol Le Creuset mini ceramic cocottes or your traditional mini ceramic cocottes. Line each little pot with a portion of dough so the pastry reaches the rim.
5. Divide the custard among your mini cocottes, filling them to about 1/3 of their capacity.
6. Now arrange the vegetable slices in a spiral, alternating colors to create a striking rainbow effect.
7. Place the mini cocottes in the hot oven, and bake without lowering the temperature (180º C) for 30 minutes or until you see the pastry is golden and the vegetables are tender.
8. Remove from the oven and let them cool slightly before serving directly in the mini cocottes.

Suggestions

• You can make this pie with the vegetables you prefer. Try sweet potato, pumpkin, leek, or potato, for example. Whatever vegetables you choose, make sure to alternate them so the spiral is as colorful as possible.
• You can also layer cooked ham or bacon between the vegetable slices. Or add a bit of Parmesan or blue cheese to the custard. The result is wonderful as well.