Gerrit's savory vegetable pie

Ingredients for 4 servings:

• 200 g flour
• 100 g cream cheese
• 70 ml milk
• 3 tsp baking powder
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• 1 tsp paprika powder
• some olive oil for the mold
• 2 onions
• 2 bell peppers
• 200 g feta cheese
• 3 tbsp olive oil
• 2 tsp oregano
• 1 tsp rosemary
• 2 tsp thyme
• 1 tsp pepper
• 2 eggs
• 150 g cream cheese
• 2 garlic cloves, crushed
• 7 g sea salt
• some parsley for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, with feta, peppers and onions

For the quark and oil dough, mix the flour with baking powder, salt, sugar, and paprika. Knead the cream cheese, milk, and olive oil into the flour mixture until a smooth dough forms. Grease a 28 cm springform pan with a little olive oil and place the rolled-out dough in it, leaving a 5-6 cm high edge. Roughly chop the onions and peppers and mix them in a bowl with the marinade made from olive oil, oregano, rosemary, thyme, and pepper. Dice the feta and set aside. Fry the marinated vegetables in a suitable pan (cast iron, stainless steel, or ceramic) over high heat, stirring occasionally. A roasted aroma should develop, but the vegetables should not be softened. Remove the fried vegetables from the heat and let them cool briefly, then add the feta and spread it over the quark and oil dough. Whisk the eggs with the cream cheese, crushed garlic, and sea salt, then pour over the vegetable and feta mixture. Bake the vegetable pie in a preheated oven at 180°C (top/bottom heat) for 30 minutes. Remove the pie from the oven and serve garnished with parsley.