Vegetable pie with zucchini and pumpkin

Ingredients for 1 servings:

• 1 serving of dough (basic pie dough or quiche dough recipe from the database)
• 4 small zucchini, green, approx.
• 2 small zucchini, yellow
• 1 small pumpkin(s), yellow flesh
• 3 large eggs, approx. 150 ml
• 150 ml cream
• some salt
• 1 tsp spice mix, e.g. Ras el Hanout

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

Prepare the batter and chill for about 30 minutes. Peel the pumpkin and cut into thin wedges, and thinly slice the zucchini lengthwise. Blanch each variety in salted water for about 3-5 minutes, until the vegetables are soft but not falling apart. The cooking time depends on the thickness of the slices and the type of vegetable. Remove from the water, drain well, and let cool. For the glaze, beat the eggs with the cream and spices thoroughly, ideally in a shaker with a pouring spout. Pour the batter into a dish, pulling up the edges by about 2-3 fingers. Alternate the vegetable strips into the dish (a square dish is best for this), and spread the glaze evenly over the top. Bake in a preheated oven at 200°C on the lowest rack for about 40 minutes, until the glaze is set. Baking times may vary depending on the oven, so it’s best to check occasionally. If necessary, cover with aluminum foil if the glaze browns too much. Serve warm or cold. The quantities given are for one serving.