Ingredients
1 Large Onion, sliced
Cauliflower florets
Broad Beans
Frozen Peas, defrosted
4 Fresh Gbejniet (Fresh Cheeselets)
1 Benna Dried Gbejna, grated
100g/3.5oz Cheddar Cheese, shredded
50g/1.8oz Grated Grana Padano
1 1/2 Teaspoons Ground Nutmeg
6 Eggs, beaten
1 Cup Milk
Breadcrumbs
Shortcrust Pastry – no need to bake it blind
300g/10.6oz Plain Flour
130g/4.5oz Butter
Ice cold water to bind the pastry
Egg wash to brush top of pastry
Method:
Leave the gbejniet in a sieve overnight to drain well.
Saute the sliced onions and set aside.
Cook the cauliflower florets but not completely, drain well and set aside. If they are big cut them in half otherwise leave them whole.
Add the milk to the beaten eggs with salt/pepper and set aside.
Butter your pie dish and sprinkle breadcrumbs before laying the pastry, then sprinkle more breadcrumbs on top of the pastry before adding the filling.
In this order; Lay the onions, cauliflower, broad beans, peas and break the gbejniet into large pieces on top. Scatter the grated dried gbejna, cheddar cheese, grana padano and ground nutmeg on top. Pour over the egg mixture, add a few more broad beans, peas, grated cheese/gbejna on top.
Bake in oven 180C/350F for about 1 hour.
Enjoy!
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