Vegetables pie
20
45
8
No
Ingredients
- 2 shortcrust dough
- 1 carrot
- 1/4 zucchini
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 3 good Jerusalem artichoke roots
- 2 eggs
- Grated Gruyère cheese
- 45 ml (3 tablespoons) of fresh cream
Preparation
Side-by-side mode
- Grate all vegetables with a large grater (or slice into juliennes). With a bit of olive oil, fry in a pan.
- Mix eggs with cream and Gruyère cheese. Mix with vegetables.
- Spread one of the dough at the bottom of a mold. Pour the vegetables mixture then cover with a second dough. Oven bake at 325 °F (160 °C) for 45 minutes.
