This is a versatile pie – you can change the vegetables as you wish. Just remember that adding more leafy greens will make the mixture moist.
|250 g||Flaky puff pastry, or crusty pie pastry|
|1||Large onion, chopped|
|2 cloves||Crushed garlic|
|1 tsp||Garlic and herb salt|
|500 g||Pumpkin, peeled and cut into 3cm pieces, par-cooked|
|1½ cups||Bok choy, thinly sliced|
|1 cup||Broccoli, chopped, par-cooked|
|150 g||Blue cheese, creamy style|
|1||Milk, for pastry glazing|
|1 to taste||Freshly ground black pepper|
- Line a 28 to 30cm flan tin with baking paper.
- Roll the pastry out and place in tin, allowing the sides to be a little higher than the edge. Place in fridge.
- Preheat oven to 180 degC fan bake. Sauté onion, garlic, butter and garlic herb salt in a saucepan for 5 minutes on low heat.
- Place the cooked onions and the par-cooked vegetables in the uncooked pastry shell. Crumble the creamy blue cheese over the vegetables.
- Beat the eggs and cream together. Season and pour over the vegetables.
- Brush pastry edges with milk. Bake for 40 to 45 minutes or until golden. Set aside to cool slightly before serving.
Cook’s tip: Serve this pie warm, not hot – it’s easier to slice, and the flavours will develop more if it “rests” rather than is eaten piping hot from the oven