Torta De Chuchu Chayote Pie

Instructions

1. Preheat your oven to 350°F (175°C) and grease a pie dish with a bit of olive oil.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they turn translucent and fragrant.

3. Add the diced chayote squash and red bell pepper to the skillet. Cook the vegetables until they are tender but still slightly crisp.

4. Season the mixture with salt and pepper according to your taste preferences.

5. In a separate bowl, whisk together the eggs and milk until well combined. Season with a pinch of salt and pepper.

6. Place the ready-made pie crust in the greased pie dish, pressing it against the sides and bottom.

7. Spread a layer of shredded mozzarella cheese over the bottom of the pie crust.

8. Carefully spoon the cooked chayote squash and pepper mixture into the pie crust, distributing it evenly.

9. Pour the egg and milk mixture over the vegetables in the crust. The mixture should seep down between the vegetables.

10. Top the pie with an extra sprinkle of mozzarella cheese for an extra cheesy finish.

11. Place the pie dish in the preheated oven and bake for about 25-30 minutes, or until the filling is set, and the crust is golden brown.

12. Once baked, remove the Torta De Chuchu Chayote Pie from the oven and let it cool slightly before slicing and serving.