Vegetable and Pignoli Pie

Name: Vegetable and Pignoli Pie
Total time: 50 min
Yield: 1
Ingredients: 3.5 cups carrots (sliced); 1 Leek (trimmed and cut into rings); salt; freshly ground peppers; 8 ounces Puff pastry (thawed); 0.25 teaspoon cayenne pepper; 0.875 cup cream; 3 eggs; 1 tablespoon pine nut

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Recipe author: EAT SMARTER

My cookbook

201

calories

Calories

50 min.

Preparation

easy

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Ingredients

for 1 quiche dish, 26 cm ?

3 ½ cups

carrots (sliced)

Leek (trimmed and cut into rings)

salt

freshly ground peppers

8 ounces

Puff pastry (thawed)

¼ teaspoon

⅞ cup

1 tablespoon

Preparation steps

Step 1/5

Blanch the carrots in boiling salted water for 3 minutes, add the leek and cook for a further 1 minute. Drain, refresh in ice-cold water and drain thoroughly.

Step 2/5

Roll out the puff pastry to a circle approximately 32 cm | 11" in diameter.

Step 3/5

Rinse the dish with cold water, but do not dry. Lay the puff pastry in the dish and form a rim of about 3 cm.

Step 4/5

Season the carrots and leeks with salt, pepper and cayenne pepper and arrange on the pastry. Whisk the eggs with the cream, season with salt and pepper and pour over the vegetables.

Step 5/5

Sprinkle with pine nuts and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 20-25 minutes until golden.

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