ingredients
note : recipe for a 23 cm x 6,5 cm spring-form tin (exterior measurements)
note : (total fillings will weigh almost 5 times the weight of the crust)
pie crust :
- 425 grams (baked) whole-wheat savory pie crust (see recipe here)
vegetables (1300 grams before roasting / 675 grams after roasting) :
- 450 grams (3 medium) sliced & de-seeded bell peppers (red, green, yellow/orange)
- 300 grams (2 medium) peeled & sliced onions (red & yellow)
- 150 grams (2 small) sliced zucchini (green & yellow)
- 150 grams (1 medium) sliced eggplant
- 150 grams (2 large) de-seeded & sliced plum tomatoes
- 20 grams (2 tbsp or 3 cloves) thinly sliced garlic
- 15 ml (1 tbsp) white wine vinegar
- 15 grams (1 tbsp) sea salt
- 50 ml (3 tbsp + 1 tsp) olive oil
béchamel sauce (cooked weight : 675 grams) :
- 660 grams (2 ¾ cups) whole milk (or concentrated/evaporated milk and whole milk)
- 51 grams (3 ½ tbsp) butter/olive oil
- 28 grams (3 ½ tbsp) flour
- 7,5 grams (1 ½ tsp) salt
- 1 gram (¼ tsp) ground pepper
extra fillings (675 grams) :
- 275 grams (5 medium/large or 1 cup + 2 tbsp) beaten eggs
- 200 grams (1 ½ cups) crème fraîche (or full-fat sour cream or heavy cream)
- 185 grams (2 cups) grated semi-hard and hard cheeses (I used 1 ¼ cups gruyere + ½ cup kefalograviera and ¼ cup salt-dried mizithra but you can use mild cheddar, emmental, swiss and mild parmesan cheese)
- 15 grams (¼ cup) fresh herbs (parsley, basil, oregano, thyme, rosemary)