Recipe for a Vegetable Pie Without a Crust

Preheat the Oven: Preheat the oven to 375 degrees Fahrenheit (190 C). Please grease a pie dish measuring 9 inches or a baking dish of a comparable size.
Getting the Vegetables together:
Cook the olive oil in a large saucepan at a heat setting of medium. Once the onion has become transparent, sauté it.
The red and green peppers should be added and cooked until they begin to become more tender.
A tablespoon of milk and broccoli florets should be added to the dish. The broccoli should be steamed for around five to seven minutes, or until it reaches the desired tenderness. Sprinkle some salt on top.
To make the dressing, combine the eggs, milk, and olive oil in a large bowl and whisk them together until they are completely smooth.
Include the dill, baking powder, salt, and flour in the mixture. Whisk the ingredients until it is completely smooth and there are no lumps left.
To assemble the pie, spread the veggies that have been sautéed onto the prepared pie plate in an equal layer.
The dressing mixture should be poured over the veggies, and it should be made sure that it penetrates all of the layers equally.
Distribute the grated cheese in a uniform layer over the surface.
Place the pie dish in the oven that has been warmed and bake it for about 35 to 40 minutes, or until the filling has reached the desired consistency and the top has a golden brown color.
Before serving, take the pie out of the oven and allow it to cool down for a few minutes before slicing it. Serve when still heated.
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