This dish can be varied endlessly with what you have left in the fridge! It is really nice with a salad .Remember to use greens like spinach , brocolli and peas and red peppers and carrot like root vegetables .Of course you can use frozen greens instead of fresh vegetables
When you pre-bake the pie, you can line the pie with a baking sheet paper and top with beans, they then act as a weight and hold the pie crust in place. When you then take out the shell, you just remove the beans and fill the shell with your selected ingredients.
Servings ; 4
Ingredients
Crust
300 g wheat flour
125 g butter
1 tablespoon water
1 teaspoon salt
Filling
200 g mixed fresh vegetables
50 g fresh Brussels sprouts
1 yellow onion
1 clove garlic, large
2 tablespoons cooking oil
200 g grated cheese
3 eggs
400 ml milk
1 teaspoon salt
100 g mixed nuts
Preparation
Set the oven to 225 degrees. Pinch the flour together with the butter. Add ice cold water and salt. Knead into a dough. Wrap in plastic wrap and let the dough rest in the fridge while you prepare the filling.
Whisk together eggs and milk with salt. Finely chop the onion and garlic. Peel and chop the fresh vegetables. Fry the vegetables in oil for 2 minutes. Set aside and allow to cool slightly.
Roll out the dough, put it in a springform pan and lightly tide it with a fork. Pre-bake for 10 minutes. Take out the pie.
Pour the egg mixture , vegetables and half of the cheese into a bowl and mix well. Pour in the pie crust and top with the cheese.
Bake the pie for about 30 minutes until it has a nice color. Let the pie stand for about 10 minutes before serving.
Serve with a crunchy salad!
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