Savoury vegetable pie

Name: Savoury vegetable pie
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 150 g Flour; 1/2 package Baking Powder; 100 Low-fat curd; 3 TABLESPOONS Milk; 4 TABLESPOONS Oil; 1 Egg Yolk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Oil; 400 g Broccoli; 7-10 Tbsp Salt; 250 g Tomatoes; 100 g cooked ham; 200 g Mushrooms; 2 Onions; 1 TABLESPOON Butter or margarine; 100 g Whipped cream; 100 g Fresh cream; 2 Eggs; 7-10 Tbsp Pepper; 7-10 Tbsp dried herbs of Provence; 7-10 Tbsp grated nutmeg; 75 g grated Emmental cheese; 1/2 bunch Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

150 g Flour
1/2 package Baking Powder
100 Low-fat curd
3 TABLESPOONS Milk
4 TABLESPOONS Oil
1 Egg Yolk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Oil
400 g Broccoli
7-10 Tbsp Salt
250 g Tomatoes
100 g cooked ham
200 g Mushrooms
2 Onions
1 TABLESPOON Butter or margarine
100 g Whipped cream
100 g Fresh cream
2 Eggs
7-10 Tbsp Pepper
7-10 Tbsp dried herbs of Provence
7-10 Tbsp grated nutmeg
75 g grated Emmental cheese
1/2 bunch Parsley

Directions

1
For the dough mix flour and baking powder. Whisk quark, milk, oil and egg yolk. Mix in half of the flour with a whisk. Season with salt, pepper and nutmeg. Add remaining flour and knead to a smooth dough. Spread a large (26 cm Ø) or 2 small (à 18 cm Ø) ovenproof moulds with oil.
2
Roll out the dough round and put it into the moulds. Pull up the rim and press down. For the filling, clean and wash the broccoli and divide into small florets. Blanch in boiling salted water for about 3 minutes, then drain well. Clean, wash and slice the tomatoes. Dice ham. Clean, wash and halve the mushrooms. Peel onions and cut into rings. Fry onions and mushrooms briefly in hot fat. Spread the prepared ingredients on the pastry bases. Whisk cream, crème fraiche and eggs.
3
Clean, wash and halve the mushrooms. Peel onions and cut into rings. Fry onions and mushrooms briefly in hot fat. Spread the prepared ingredients on the pastry bases. Whisk cream, crème fraiche and eggs. Season with salt, pepper, dried herbs and nutmeg. Pour over the vegetables. Spread the cheese on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes. Wash and chop the parsley and sprinkle over the vegetables. Serve with a fresh salad
4
Season with salt, pepper, dried herbs and nutmeg. Pour over the vegetables. Spread the cheese on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes. Wash and chop the parsley and sprinkle over the vegetables. Serve with a fresh salad