Ingredients

• 350 g frozen shortcrust pastry
• 6 spring onions
• 2 medium carrots
• 150 g clean broccoli
• 50 g emmental
• 3 eggs
• cream
• milk
• flour and butter for pastry board and mold
• nutmeg
• salt
• pepper

For the savory pie with vegetables, let the pasta defrost. Clean the broccoli, removing any yellowed parts. Trim, scrape, wash and cut the carrots into slices. Clean and cut the spring onions into wedges. Blanch the vegetables in lightly salted boiling water, then drain and let them drain well. Grease and flour a pan with wavy edges, with a diameter of 24 cm.

Roll out the dough and use it to cover the mold. Arrange the vegetables on top. Break the eggs into a bowl and beat them with half a glass of milk, 2 tablespoons of cream, the filleted Emmental, a pinch of salt, one of pepper and a sprinkling of nutmeg. Pour everything over the vegetables. Bake at 190 ° and cook for about 40 minutes.

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