Vegetable pie

Ingredients for 4 servings:

• 1 portion of dough (pie, quiche or puff pastry)
• 2 tbsp oil, neutral
• 2 onions
• 400 g carrot(s), cut into thin slices
• 1 stalk(s) leek, the white part quartered lengthwise, sliced
• 1 can of corn
• 1 handful of green peas (frozen)
• 1 clove(s) garlic
• 250 g crème fraîche, optionally with herbs
• 60 g cheese, grated
• 3 large eggs
• 1 clove(s) garlic, squeezed
• some salt
• some lemon pepper
• n. B. Herbs of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Slice or dice the onions and sauté in oil. Add the carrots, cover, and cook for 5 minutes. Then add the sweetcorn and leek pieces and cook for another 10 minutes. Just before the end of the cooking time, add the peas. Allow the vegetable mixture to cool slightly. For the topping, mix the crème fraîche with the eggs and seasonings, and stir in 50-60g of grated cheese. If desired, add herbs to the mixture. Pour the prepared batter into a 28cm springform pan, forming a rim. Spread the vegetable mixture over the batter, spread the topping on top, and bake the pie in an oven preheated to 225°C (top/bottom heat) for about 30-40 minutes. The individual components are easy to prepare and store. The pie tastes good hot or cold and can also be used for a buffet. Depending on your appetite, it will feed 4-6 people.