Awesome Autumn Pie

This is another tasty vegetarian pie. It is full of veg and color, but just as rich in flavors!AutumnPie2

Awesome Autumn Pie (4 servings)

  • 1 butternut squach, peeled, in 5 mm slices
  • 1 pie dish lined with puff pastry
  • Pie filling:
    • 300 gr spinach
    • 50 gr crumbled feta
    • 50 gr grated parmesan
    • 1 egg
    • pinch nutmeg
  • Sprinkle squash with
  • 1 tsp hot paprika
  • 1 tsp cinnamon
  • 50 gr feta
  • 1 cup of roughly chopped hazelnuts
  • 1 tbsp honey
  1. Blind bake your pie in a 220 degrees C oven for 15 minutes.
  2. Boil your butternut squash slices until just soft enough to eat.
    AutumnPie4
  3. Mix the pie filling.
    AutumnPie3
  4. Fill the base with the filling, cover with the butternut squash slices.
  5. Sprinkle with hot paprika and cinnamon.
    AutumnPie5
  6. Top with feta and hazelnuts.
    AutumnPie6
  7. Drizzle over the honey, season with some freshly ground pepper.
  8. Bake in the 220 degree oven for about 20 minutes.

Find more pie and quiche recipes.

 

Winter omelet

We love having curly kale in the winter. This healthy veg is full of flavor and nutrients. The other day I had some leftovers, which inspired me to create a tasty lunch. This omelet tastes great warm or cold. Making it an easy treat to bring for your worklunch as well.Omelet2

When I finished cooking this dish, I was worried that this healthy creation would have no flavor. However, the strong flavors of the kale, artishoke and feta come together beautifully. It is also very filling, making it easier for me to stick to my new years resolutions. My colleagues had a taste, and insisted I share the recipe, luckily it is surprisingly easy!

Winter omelet (2 – 3 portions)

  • 150 grams of finely sliced curly kale (could be replaced with cavolo nero or spinach)
  • 200 grams of (tinned) artishoke hearts, in wedges
  • 100 grams of feta
  • 2 eggs
  • 2 tbsp soft curd cheese, known as “kwark” in Holland
  • 1 tbsp of oil for frying

Omelet1

  1. Blanch your kale for one minute in boiling water.
  2. Drain and cool your kale.
  3. Mix the kale, eggs and soft curd cheese and season to taste.
  4. Heat a frying pan and add your oil. Get your pan as hot as possible.
  5. Add your mix and lower the heat right away.
  6. Spead the artishoke pieces over your omelet and push them in gently.
  7. Crumble your feta over your omelet and push in gently as well.
  8. Cover and fry on a low heat until your egg has set.

Enjoy your omelet with a salad and a glass of white wine!

Read all my recipes here!

Simple Seasonal treat: Spinach quiche

As you might know. I like making vegetable quiches and pies. This is a lovely way to eat your spinach!

For a vegetarian alternative I would replace the bacon with a handful of toasted nuts like pine nuts.

Spinaziquiche

Spinach quiche

  • Pastry:
    • 100 gr flower
    • 60 gr butter
    • 1 tsp salt
    • 50 ml water
  • Filling:
    • 300 gr of fresh spinach leaves
    • 1 tbsp olive oil
    • 100 gr Bacon cubes
    • 125 gr soft goats cheese of feta cheese
    • 3 free range eggs
    • 75 ml cream
    • Pepper and ground nutmeg to tast
  1. Prepare your base as described in my asparagus pie recipe.
  2. While your base bakes:
    1. Clean your spinach leaves.
    2. Fry your leaves in the oil until all spinach has wilted.
    3. Place your spinach in a collinder and let the access water drain out.
    4. Fry your bacon cubes until they are crisp.
    5. Wisk and mix your eggs and mix in your cream.
  3. Build your pie:
    1. Divide your spinach and bacon over the base.
    2. Pour over the egg and cream mixture.
    3. Crumble the cheese over the top.
  4. Bake for 20 minutes in a 200 degrees C oven.