Brazilian Vegetable Casserole with Sweet Paprika (Torta de Legumes)

About This Recipe

Torta de legumes is a Brazilian savory vegetable pie or casserole, popular as a way to use up whatever vegetables are on hand and often packed into school lunches or served at potlucks. This version layers zucchini, carrots and corn with sweet paprika and a savory custard of eggs and milk, baked until the top is golden and the center is just set. The technique that matters most is salting and draining the zucchini before assembly, which keeps the casserole from turning watery once it bakes. Sweet paprika does double duty here, coloring the custard a warm amber and adding a mild, smoky-sweet backbone that plays well with the vegetables' natural sugars. It's a weeknight staple in many Brazilian households, closer to a crustless quiche than an American casserole, and it's just as good sliced cold the next day as it is warm from the oven.

Ingredients

Serves 6

• 2zucchini(grated and salted)
• 2carrots(grated)
• 1 cupcorn kernels(fresh or frozen)
• 1onion(finely chopped)
• 2 tbspolive oil
• 2 tspsweet paprika
• 5eggs
• 0.5 cupmilk
• 0.75 cupall-purpose flour
• 1 tspbaking powder
• 1 cupshredded mozzarella cheese
• 1.5 tspfine sea salt
• 0.25 cupscallions(sliced)

Instructions

1. 1

   Salt and drain the zucchini

   Toss grated zucchini with 1/2 teaspoon salt and let sit in a colander 10 minutes, then squeeze out as much liquid as possible with your hands or a clean towel.

2. 2

   Cook the vegetables

   Heat oil in a skillet over medium heat. Cook onion 5 minutes until soft, then add carrots, corn and paprika, stirring 3-4 minutes until the carrots soften slightly.

3. 3

   Combine vegetables

   Remove from heat, stir in the drained zucchini, and let cool slightly while you prepare the batter.

4. 4

   Make the custard batter

   Whisk eggs, milk, flour, baking powder and remaining salt in a large bowl until smooth and no flour lumps remain.

5. 5

   Combine and pour

   Fold the cooked vegetables and half the cheese into the batter. Pour into a greased 9x13 inch baking dish and top with remaining cheese.

6. 6

   Bake until set

   Bake at 190C/375F for 35-40 minutes until the top is golden and a knife inserted in the center comes out clean. Let rest 10 minutes, then scatter with scallions before slicing.

Variations

• •

  Add shredded ham or crumbled cooked bacon to the batter for a heartier version.

• •

  Swap in chopped spinach and mushrooms for the zucchini and corn for a different vegetable mix.

• •

  Use a mix of cheddar and parmesan instead of mozzarella for a sharper flavor.

Storage

Refrigerate covered for up to 4 days. Reheat individual slices in a 180C/350F oven for 10 minutes, or eat cold straight from the fridge as many Brazilians do.

Frequently Asked Questions