🥄 Instructions:

Step 1: Prepare the Crust

In a bowl, combine the flour and salt.
Cut in the butter using a pastry cutter or your fingers until it looks like coarse crumbs.
Gradually add the cold water one tablespoon at a time, mixing just until the dough comes together.
Shape into a disk, wrap in plastic, and chill for 30 minutes.

(Skip this if using a pre-made crust!)

Step 2: Prepare the Vegetables

In a large skillet, heat the olive oil over medium heat.
Add the onion and sauté until translucent (about 3 minutes).
Add the broccoli and peppers, cooking until just tender (about 5–6 minutes).
Season lightly with a pinch of salt, pepper, and optional Italian seasoning.
Remove from heat and let cool slightly.

Step 3: Assemble the Pie

Preheat your oven to 375°F (190°C).
Roll out the pie dough and fit it into a 9-inch pie dish. Trim and flute the edges.
Spread half of the mozzarella over the bottom of the crust.
Top with the sautéed broccoli and pepper mixture.
In a separate bowl, whisk together the eggs, milk, salt, pepper, and red pepper flakes (if using).
Pour the egg mixture evenly over the vegetables.
Sprinkle the remaining mozzarella on top.

Step 4: Bake

Bake in the preheated oven for 35–40 minutes, or until the center is set and the top is golden.
Let the pie cool for at least 10 minutes before slicing — it will firm up beautifully.

✨ Tips:

For extra flavor, add a few tablespoons of grated Parmesan on top before baking.
Swap mozzarella for fontina, Gruyère, or cheddar for a different cheesy twist.
You can prepare the filling in advance and assemble right before baking.

🍴 Serving Suggestion:

Serve warm or at room temperature with a simple green salad or a tomato cucumber salad on the side. Perfect for brunch, lunch, or a light dinner!

Would you also like a quick crustless version for a lighter and even faster version of this pie? 🍃✨

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