Local, pure and delicious!
Hostess Jasmine loves the Burgundian life. She shapes it in the most sustainable way possible from a holistic approach. She loves good food and likes to do so in good company. For her, “tasty” always goes hand in hand with “healthy” and “organic. She likes to keep the dishes she makes simple without too many edits or additives. She cooks with the seasons, choosing the produce that nature offers then and fabricating a nutritious meal that tastes like a spicy fall or a sweet summer. The fruit and vegetable offerings at the many local markets naturally follow the seasons, fresh from the land or the orchard. For garnish and flavor refinement, she walks into the garden and picks fresh herbs, berries or edible flowers. With a certain nonchalance, she thus refines her dish and happily says “bon appétit!
Jasmine’s savory pie is truly to be savored; delicious for breakfast or lunch. With salad and fried fish on the side, treat yourself to a delicious dinner. Jasmine is happy to share her recipe with you.
Recipe savory pie
I usually make this savory pie with chard but it can also be done very well with spinach or other vegetables. Use what you have left in the refrigerator. As a result, the cakes at my place are never exactly the same.
For the base of the recipe, you will need the following ingredients:
– 100 ml (vegetable) milk
– 60 grams of flour
– 125 grams of feta (but can be leftover cheese, hard or soft cheese, combo also good. Cow, sheep, goat, anything tasty).
– Salt and pepper as needed.
– 3 Eggs
– Chard or other vegetables around 500 grams, may be more.
– Onion and garlic.
– Small handful of raisins
– Possibly small handful of unsalted cashews or some pine nuts.
– Olive oil extra vièrge
Beat bowl – whisk – quiche pan diameter 26cm – frying pan – baking paper
Wash and chop vegetables coarsely, drain well and/or dry between clean tea towel.
Chop an onion and some crushed garlic cloves.
Frying pan on heat; if you have cashews or pine nuts roast them in the pan first. Lightly fry the onion in some olive oil. Throw in the vegetables and stir-fry so they shrink so your pie doesn’t get too wet. Add garlic, stir for a moment more.
While this is cooking up, the oven can be set to 200 degrees Celsius.
Then in the batter bowl, whisk together eggs, flour and milk well. Add pepper and salt.
Cut a piece of baking paper to size, grease the quiche mold and paper with some olive oil. Place the paper on the bottom of the baking pan.
Pour a little of the batter into the baking pan. Then add the stir-fried vegetables, nuts, raisins. Make sure it is well distributed. Now spread the rest of the batter evenly over the filling. Crumble the feta and spread it on top last.
Place in the center of the oven for 30 to 45 minutes (after 30 minutes check to see if the cake is nicely lightly browned, maybe it needs a little longer)
Remove from the oven and eat immediately or let cool as it is also very tasty cold.
