Vegetable Frittata with Shortcrust Pastry
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!
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!
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.
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.
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.
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!
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.
Make It A Meal
- Potato Side: Easy Air Fryer Mini Hasselback Potatoes
- Vegetable Side: Tomato Cucumber Onion Salad
- Dessert: Mint Chocolate Cupcakes
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.
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
Vegetable Frittata with Shortcrust Pastry
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.
What a lovely recipe, Samantha! Is there a way to make this shortcrust pastry gluten free?
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!