- 3/ 4 cup graham flour
- 1/ 2 cup buckwheat flour
- 2/ 3 cup butter
- 3 tablespoons cold water
- 1 broccoli
- 1 cup fresh spinach
- 1 cup fresh mangold
- 2 medium, peeled beets
- 1 small leek
- 1 thinly sliced garlic clove
Milk and Egg Blend
- 3 eggs
- 3/ 4 cup milk
- 1/ 2 cup cream
- 1/ 2 cup freshly grated parmesan
- a handful of fresh thyme
- 2/ 3 cup feta cheese
Mix all dry ingredients in a bowl. Add the butter and knead it using your hands. The blend should have a grainy finish.
Add the cold water and combine the dough with your hands. Place the dough on some parchment paper and roll the dough out using a rolling pin. Dot a few holes on the pie crust with a fork.
Set the dough (with the parchment paper on the bottom) on a 9 inch pie dish. Place the piedish in the fridge for 20 minutes. Preheat the oven to 392°F (200°C) This will be for the piecrust for later.
Peel, rinse and cut the broccoli,beetroot and leek into preferred sized pieces.
On a hot pan with oil, sear the vegetables starting with the broccoli and garlic. Season every batch with a little salt,pepper and a click of butter. All we want is some color and flavor on the edges before baking the vegetables in the oven. So don't sear them on the pan for too long. You'll need about 1-2 minutes for each vegetable to sear except for the fresh spinach and mangold...
The spinach and mangold does not need that much time on the pan so sear them for last. This will literally take you 9 seconds, I kid you not!
Put all the vegetables on a plate and set aside.
Back to the pie crust/dish!
Take the piedish out of the fridge and pre-bake it in the oven for 15 minutes
Milk and Egg blend
Whisk the egg, milk, cream and parmesan together in a bowl. DONE!
Spread the seared vegetables on the piedish and slowly pour the eggblend over the vegetables.
Top the piedish with crumbled feta cheese and a handfull of fresh thyme
Bake the pie in the middle of the oven for 40 minutes.Take out the pie dish and let it cool for atleast 10 minutes
Carefully lift the pie from the dish by lifting the edges from the parchment paper. Or you can leave it on the piedish. I took mine out for style purposes, mkey
Cut the pie however you want to and serve with you favorite salad, or no salad at all. I mean, there is already delicious baked greens in the pie itself anyways
Salad or no salad, enjoy!