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Vegetable Frittata with Shortcrust Pastry

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Are you craving a wholesome yet simple dinner option? Try this delightful Vegetable Frittata with Crust Recipe! Wrapped in a homemade shortcrust pastry, this frittata is packed with a vibrant medley of fresh vegetables.

Pair it with an easy potato bake for a truly satisfying and nourishing meal that’s bound to impress!

Vegetable frittata with crust in pie dish.

Frittata with Crust Recipe

Indulge in the rustic charm of a homemade frittata with crust. A delightful blend of fresh vegetables, fluffy eggs, and aromatic herbs, all encased in a golden, homemade shortcrust pastry.

Creating your own shortcrust pastry might seem daunting, but it’s a simpler process than you think. I’ve laid out each step clearly, sprinkling in handy tips to ensure your pastry-making journey is as smooth as your dough will be!

Overflowing with nutritious veggies, and held together by a tender blend of eggs and milk, this frittata is perfect for any meal. Serve it warm for a cozy dinner or enjoy it cold for a convenient, on-the-go lunch!

Vegetable egg filling in shortcrust pastry crust.

Can I use different vegetables in the frittata?

Absolutely! Feel free to swap in any vegetables you have on hand. Just ensure they are chopped small and cook at a similar rate to the vegetables featured in the original recipe.

How to Make Fritatta with Crust (with photos)

A full and detailed recipe card is at the bottom of this post.

Prepare Pan: Preheat oven to 390ºF (200ºC), grease and flour a 10-inch round pie pan, set aside. 

Combine Flour & Butter: In a food processor, pulse flour and chilled butter until a coarse crumbs form, about 15 seconds. 

Add Water: Gradually drizzle in the chilled water while pulsing until the dough starts coming together.

Making shortcrust pastry crust in food processor.

Roll & Line Pan: On a floured surface, roll out the dough into a large circle. Gently wrap it around your rolling pin, then unroll it over the pie pan, ensuring it covers the base and sides evenly. Press the pastry gently into the pan and trim away the excess dough. 

Prep for Blind Baking: Prick the pastry base with a fork. Cover with a large piece of scrunched and flattened parchment paper, ensuring it extends over the base and sides. Fill with pie weights or dry rice/beans to prevent puffing. Place the pan on a baking tray.

Blind Bake & Finish: Bake for 20 minutes. Remove from the oven, remove the weights and paper and set the crust aside. Keep the oven on at the same temperature. 

Blind baking shortcrust pastry crust with parchment paper and pie weights.

Cook Onion & Garlic: Heat the oil in a skillet then add the onion and sauté over medium-high heat until translucent, then add garlic and cook sauce for a further 1 minute. 

Add Veggies: Stir in zucchini, capsicum, celery, and cook on medium-high for 3 minutes. Add broccoli and continue to cook for 2 minutes, then stir in the chopped spinach, cook until spinach wilts, about 1 minute. Season with salt and pepper. Turn off the heat and set aside. 

Sauteing vegetables in skillet.

Whisk Eggs, Milk & Flour: In a large mixing bowl or jug, whisk together the eggs and milk. Whisk in the flour until dissolved. It’s ok if a few pockets of flour remain. 

Combine Ingredients & Fill: Whisk in the parsley and season with salt, and pepper. Add the cooked vegetables to the pastry crust and pour over the egg mixture. Top with sliced tomatoes.

Bake: Bake for 40-50 minutes or until the filling is set and firm when lightly touched and crust is golden. Remove from the oven and allow it to rest for 2 minutes. Sprinkle with fresh basil and enjoy!

Making fritatta egg and milk filling and assembling it in the pastry crust in pie pan.

Expert Tips

  • Pastry Preparation: Keep the butter and water cold for the pastry to ensure a flaky crust. Don’t overwork the dough to keep it tender.
  • Baking: Don’t skip the blind baking step for the crust to ensure it’s fully cooked and crisp.
  • Serving: Let the frittata rest for a few minutes after baking for easier slicing. Serve warm for the best flavor and texture.

Can I make the frittata ahead of time?

Yes, you can prepare the frittata in advance. Store it in the fridge and reheat it when ready to serve. It’s perfect for meal prep!

How do I know when the frittata is done baking?

The frittata is done when the egg is set and no longer jiggly. A toothpick inserted in the center should come out clean.

Slice taken out of frittata in dish.

Storage Instructions

Store: Cool the casserole completely and store it in an airtight container in the fridge for up to 3-4 days.

Freeze: You can also freeze the casserole, either whole or in portions. Wrap it well in plastic wrap and foil, label it with the date and freeze for up to 2 months.

Reheat: Thaw overnight in the fridge if frozen, then reheat in the oven at 180ºC (350ºF) until warmed through.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Fritatta with crust on wooden platter next to knife.

Vegetable Frittata with Shortcrust Pastry

Samantha Pickthall
This delightful vegetable frittata with crust recipe is wrapped in a homemade shortcrust pastry and packed with a vibrant medley of fresh vegetables!
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 550 kcal

Ingredients
 
 

Shortcrust Pastry

  • 1 cup 150g all-purpose flour
  • 100 g cold salted butter, cubed
  • 2 Tbsp cold water

Vegetables

  • 1 Tbsp olive oil, or butter
  • 1 170 g medium red onion peeled and roughly chopped
  • 3 cloves garlic, minced
  • 1 small zucchini, chopped in small cubes
  • Half green bell pepper, roughly chopped
  • 2 stalks celery, thinly sliced
  • 1 cup broccoli florets, chopped into small florets, about half a head of broccoli
  • 1 cup loosely packed fresh spinach leaves, roughly chopped

Egg Mixture

  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1/4 cup fresh parsley, roughly chopped
  • Salt & pepper, to taste
  • 10 cherry tomatoes, halved

Garnish

  • Fresh basil leaves

Instructions
 

Shortcrust Pastry

  • Prepare Pan: Preheat oven to 390ºF (200ºC), grease and flour a 10-inch round pie pan, set aside.
  • Combine Flour & Butter: In a food processor, pulse flour and chilled butter until a coarse crumbs form, about 15 seconds.
  • Add Water: Gradually drizzle in the chilled water while pulsing until the dough starts coming together.
  • Roll & Line Pan: On a floured surface, roll out the dough into a large circle. Gently wrap it around your rolling pin, then unroll it over the pie pan, ensuring it covers the base and sides evenly. Press the pastry gently into the pan and trim away the excess dough.
  • Prep for Blind Baking: Prick the pastry base with a fork. Cover with a large piece of scrunched and flattened parchment paper, ensuring it extends over the base and sides. Fill with pie weights or dry rice/beans to prevent puffing. Place the pan on a baking tray.
  • Blind Bake & Finish: Bake for 20 minutes. Remove from the oven, remove the weights and paper and set crust aside. Keep the oven on at the same temperature.

Vegetables

  • Cook Onion & Garlic: Heat the oil in a skillet then add the onion and sauté over medium-high heat until translucent, then add garlic and cook sauce for a further 1 minute.
  • Add Veggies: Stir in zucchini, capsicum, celery, and cook on medium-high for 3 minutes. Add broccoli and continue to cook 2 minutes, then stir in the chopped spinach, cook until spinach wilts, about 1 minute. Season with salt and pepper. Turn off heat and set aside.

Egg Mixture

  • Whisk Eggs & Milk: In a large mixing bowl or jug, whisk together the eggs and milk.
  • Add Flour: Whisk in the flour until dissolved. It’s ok if a few pockets of flour remain.
  • Combine Ingredients: Whisk in the parsley an season with salt, and pepper.

Assemble

  • Fill: Add the cooked vegetables to the pastry crust and pour over the egg mixture. Top with sliced tomatoes.
  • Bake: Bake for 40-50 minutes or until the filling is set and firm when lightly touched and crust is golden. Remove from the oven and allow it to rest for 2 minutes.
  • Garnish & Serve: Sprinkle with fresh basil and enjoy!

Notes

  • Store: Keep the frittata in an airtight container in the refrigerator for up to 3-4 days.
 
  • Freeze: Wrap individual slices or the entire frittata tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.
 
  • Thaw: Thaw overnight in the refrigerator or at room temperature for a few hours. Reheat gently in the oven or microwave before serving.

Nutrition

Calories: 550kcalCarbohydrates: 54gProtein: 16gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 225mgSodium: 293mgPotassium: 959mgFiber: 6gSugar: 11gVitamin A: 3598IUVitamin C: 61mgCalcium: 181mgIron: 4mg
Tried this recipe? Let us know how it was!

2 Comments

    1. Hi Laura! Thanks so much 🙂 It’s one of my favourite recipes to serve as dinner, delicious! I have not made this shortcrust pastry gluten free flour. If you would like to try it though, I’d recommend using a good quality gluten free plain all purpose flour, preferably with a guar gum or xanthan gum included in the flour blend, which will strengthen the dough. Hope that helps and enjoy!

5 from 1 vote (1 rating without comment)

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