This recipe is yet again not a formal recipe but an improvised blend of vegetables that I felt like eating, and that I had in the fridge. Most of them can be substituted for whichever veggie you might feel like, but this combination turned out delicious!
Ingredients (6 pieces):
For the crust
- 200g wholegrain flour (I used wheat bran with wheat flour, 50/50)
- 125 g salted butter
- 3 tbsp olive oil
- 1 tbsp water
- pinch of salt
For the vegetables
- 3 garlic cloves, finely cut
- 0,5 large red onion, in thin wedges
- 0,5 eggplant, sliced
- 1 small tomato, sliced
- 0,5 bunch of fresh asparagus
- 1 bunch of zucchini flowers
- 1 bunch of spinach (some 150 grams)
- 150 g cottage cheese
- 100 g feta cheese
- 2-3 tbsp olive oil (I used oil from a can of sundried tomatoes for more flavor)
- salt & pepper
- Grated parmesan
For the egg filling
- 4 large eggs
- 400 ml milk
- salt & pepper
- 1 garlic clove, grated or finely cut
- 50 g grated cheese (optional)
- 2 tsp salsa macha (optional)
Preheat the oven to medium-high. Mix all the ingredients for the dough and if necessary let the dough rest in the fridge for 30 minutes. Press out the dough evenly in a pie mold, tap some holes in it with a fork, and pre-bake in the oven for about 10 minutes. Set aside the crust and lower the heat to a low-medium (175 degrees C).
While the crust is in the over, start preparing the vegetables. Bring water to a boil in a wide pan, add salt and the asparagus. Boil until lightly soft (you still want some crunch in them). Set aside. Fry the eggplant with some garlic, salt and olive oil, and add the zucchini flowers at the end to give them some flavor. Separate the flowers from the eggplant and set aside.
(Watch the crust in the oven)
To the same wide pan, add some more olive oil and then garlic, the spinach and salt. Stir only occasionally until spinach is soft. Add half of the feta cheese and all of the cottage cheese. Stir until well mixed. Set aside.
Place layers of the spinach, onion, eggplant and tomato on the crust, until you almost fill the form. Decorate the pie with the asparagus and zucchini flowers, crumble the rest of the feta cheese on top and finish of with some freshly grated parmesan.
Whisk the eggs together with the milk and add the rest of the ingredients. Pour it gently over the pie. Place the form in the oven on a medium level and bake until the liquid is gone and golden on top, around 30 minutes depending on the shape and material of the form (glass heats faster than ceramics, and flat pies get ready faster than high ones). Mind that you don’t burn it. Serve as it is or with more veggies!