INGREDIENTS | SERVES 6/8

250g of fresh puff pastry
450g of mixed vegetables: artichokes, asparagus and mushrooms
150g of roughly grated gruyère cheese
3 eggs
200ml of single cream
100ml of milk
Salt, pepper, paprika
Olive oil

PREPARATION
Blanche the vegetables in boiling salted water for a few minutes, then drain.
Sauté the chopped vegetables in a pan with a little oil.

Line the pie dish with baking paper and then roll out the puff pastry to cover the bottom and edges.

Spread the vegetables over the pastry base and sprinkle with the grated cheese.

Beat the eggs in a bowl together with the cream and milk. Season with salt and paprika and pour the mixture evenly over the vegetables.

Select “PIE” from the “RECIPES” menu then the “VEGETARIAN PIE” recipe and confirm.

TIPS AND VARIATIONS
• Fresh seasonal vegetables will give the best results.
If chopped very fine, there is no need to blanche.
• The vegetarian pie can be served with steamed fish fillet or as an hors d’oeuvres with a warm vegetable sauce (creamed leek, tomato or pumpkin).