Vegetable Frittata with Shortcrust Pastry

This delightful vegetable frittata with crust recipe is wrapped in a homemade shortcrust pastry and packed with a vibrant medley of fresh vegetables!

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings people

Calories 550kcal

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

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.

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.

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.

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!

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.