Vegetable pie is a perfect way to eat broccoli or leeks to children.
In addition, it is an infinitely declinable base.
And for a very small budget, I promise!
Bon appetit.
- 1 shortcrust pastry
- 2 white leeks
- 2 carrots
- 1 broccoli
- 1 tomato
- 1 onion
- 3 eggs
- 20 cl of milk
- 20 cl of thick light cream
- salt, pepper
- optional:parsley and nutmeg
1. Preheat your oven to 180° (th.6)
2. Meanwhile, cut your vegetables (the broccoli into small pieces, the carrots into rings or sticks, the leeks into rings, the finely chopped onion).
3. Cook your vegetables in salted water for 5 to 8 minutes.
4. Drain your vegetables.
5. In a container, mix eggs, cream and milk.
6. Add salt and pepper. Add parsley and/or nutmeg if desired.
7. Spread your shortcrust pastry in a dish, having buttered if necessary.
8. Pour in the cooked vegetables, the diced raw tomatoes, then the egg mixture.
9. Bake for 40 to 50 min.
This pie is a base that can be declined ad infinitum. You can keep it as is and add meat and salad on the side for a complete meal.
But you can imagine adding other vegetables and, why not, bacon bits, ham, nuts... to make it a unique dish.
You can also add another shortcrust pastry on top to turn it into a pie.
