Ingredients
Dough:
- 250 gram Flour wheat / Flour
- 125 gram Butter
- 1 piece Chicken egg
- 4-5 tablespoons Milk
- 1 pinch Salt
Filling:
- 200 gram Broccoli
- 1 piece Zucchini
- 2 pieces Bulgarian peppers red and yellow
- 2 pieces Chicken eggs
- 1/3 glass Cream
- 150 gram Cheese hard
- 1 teaspoon Starch
- Salt to taste
- Black pepper to taste
- Greens to taste
Instructions
- Knead the dough from flour, softened butter, 1 egg, milk and salt. Wrap the dough in clingfilm and refrigerate for 30 minutes.
- Prepare the products. Wash and dry the vegetables.
- Peel the pepper and cut into strips, zucchini – thin slices. Disassemble the broccoli into small inflorescences. Finely chop the greens.
- Lower the broccoli into boiling salted water, cook for 3-4 minutes, put it in a colander and immediately pour cold water over it to stop the heat treatment process.
- Roll out the dough into a round layer with a diameter slightly larger than the mold.
- Put the layer in a round shape, greased with vegetable oil. Compress the form, prick the bottom with a fork.
- Set aside a few broccoli inflorescences for decoration. Divide the remaining vegetables roughly in half. Lay out a layer of zucchini, sprinkle with strips of pepper.
- Sprinkle with herbs.
- Lay out the broccoli inflorescences.
- Repeat all layers.
- Grate about a quarter of the cheese on a coarse grater, the rest of the cheese on a fine grater.
- Whisk eggs with cream and starch, season to taste, add cheese grated on a fine grater.
- Pour the filling evenly with the creamy egg mixture.
- Sprinkle with cheese, grated on a coarse grater, and garnish with broccoli inflorescences.
- Bake the pie in the oven at 180 * C until ready.
- Enjoy your meal!