The Swiss love their pies and they come in many forms. This one, a vegetable pie, smiliar to a quiche, is great for using up leftover vegetables. I often make this pie the day before I go vegetable shopping, so the old has gone and I have space for new vegies in the fridge. You can use any vegetables really, and it doesn’t matter if they’re not the freshest anymore either. But they have to be cooked first – most vegies I steam rather than boil to keep the vitamins. I don’t have a steamer, just one of these little inserts that go into a normal pan.
Either use a shop bought Kuchenteig (pie dough), ideally the 32cm flattened, round one, or prepare your own dough, recipe here.
- 3 tbsp semolina
- Roughly 850 grams of steamed (or boiled) vegetables, in small pieces. You can use anything – carrots, cauliflower, broccoli, cherry tomatoes (raw), tinned corn, leek, kohlrabi, you name it
- 2dl milk
- 1dl cream
- 1 egg
- 1 tbsp cornstarch
- Grated cheese (optional)
- Salt, pepper
Pre-heat oven at 220 degrees Celsius.
Put a baking parchment onto a round pie tin of 32cm diameter. Put flattened dough onto the parchment. Using a fork, make holes into the dough (this helps for a beautifully crunchy crust).
Spread the semolina evenly onto the dough – this layer is very important as it soaks up the surplus juice while baking.
Place the steamed vegetables onto the dough.
In a bowl, mix the milk, cream, egg, cornstarch, salt, pepper and cheese together. Pour mixture over the vegetables.
Bake for 45 minutes on the lowest rack of the oven (the right temperature and the lowest rack are very important for a crunchy pie crust).