I was having a few friends over for dinner tonight and wanted to make something a bit special.
I had this recipe for a vegetable pie, from Krisser’s Cookie Crumble blog, in my collection, and it looked so beautiful with the spiral of vegetables that I really wanted to try it. I had given the recipe a quick scan, but did not realize until after I started making it; that the recipe was translated very badly (I think the original is in Danish). Oh well . . . I had already started and told my guests this was what we were having for dinner, so had to keep with it and do the best I could.
The first obstacle I ran into was that the translated recipe did not call for enough liquid to bind the flours for the crust together. So I had to do a bit of experimentation slowly adding more water and oil until a got a crust that would hold. Even then, it kind of fell apart while transferring the pie crust to my tin and I had to piece it back together.
The thing that makes his recipe spectacular is the way the vegetables are sliced and used standing on edge to create a pattern. The original recipe had all the slices beautifully curved into circles. As you can see from the image above, my vegetable slices did not quite want to conform to a circular shape, and ended up more triangular. I think the vegetables in the original recipe must be sliced using a mandolin vegetable slicer, but unfortunately this is a kitchen gadget I do not own and I could not cut my vegetables thin enough by hand to easily hold the circular shape. If you have a mandolin, I would definitely suggest using it.
I also substituted the the milk the recipe called for with left over mascarpone cheese from my Day 33 post, Gnocchi with Tomato Mascarpone Sauce, and thought the egg could use a little favor of its own and added my favorite go to herb, dill. I never did meet a recipe I didn’t want to tweak. Even with the problems and the changes, this made a delicious main for my meal tonight, was enjoyed by all, and I will definitely have to refine the recipe and give it another try. The recipe posted below includes the changes and tweaks I made to the original recipe.
Vegetable & Egg Quiche with a Rye Crust
for the crust
- 90 grams or 3 ounces of wheat flour
- 200 grams or 7 ounces of rye flour
- 6-8 tablespoons of cold water
- 4 -6 tablespoons olive oil
- 1 teaspoon salt
for the filling
- 3 carrots
- 4 small zucchini
- 4 eggs
- 4 tablespoons milk or mascarpone cheese
- 2-3 teaspoons dill
- salt and pepper to taste
Preheat the oven to 200 degrees C or 400 degrees F.
Grease a 20 cm pie dish or quiche pan.
Mix all five ingredients for the crust together until the dough becomes “crumbs”. Turn “crumbs” out on the table and knead them into a complete and cohesive dough. If it does not seem like the dough is sticking together slowly add more water and oil until it has the proper consistency. Roll out the dough on the table to fit your pie dish and transfer the dough to your pie pan. If it falls apart like mine did, just piece it back together inside the pan; it gives your crust a more “rustic” look.. Now use your fingers to adjust the dough completely, so that it reaches all the way up over the edge of the pan.
To make the filling, peel the carrots and cut them and the zucchini into thin strips about the same height as your pie pan. It might be easier to use a mandolin vegetable slicer for this. When the vegetables are ready Beat the eggs together with the milk or mascarpone. Add the dill and salt and pepper as needed.
To make the pie filling, place the strips of vegetable, end to end, all the way around the pie pan edge. Alternate between squash and carrot until you reach the middle, where a vegetable
strip rolled together creates the center. When all the vegetables are placed, slowly pour egg mixture gently between the vegetable layers. Try to make sure the egg mixture is evenly distributed, and that it comes down between the slices of vegetable.
Bake the pie for approx. 30 minutes.
Serve the pie warm, along with a good salad. My Antipasto Salad recipe made an excellent accompaniment for this pie.