1small cauliflowergrate the hard stem, then break up the florets into small portions into small florets
1small broccoligrate the hard stem, then break up the florets into small portions into small florets
5small baby marrows or courgettes, sliced or grated
88 black olives, optional, depitted and sliced
1circle of feta cheese, crumbled
250gcheddar cheese
6eggs whisked with the cream or milk
125mlcream or full cream milk
Black pepper
Baking paper
Instructions
Preheat the oven 180 to 190 C (350–375 F In an oven dish of your choice, spray the dish with ‘spray and cook’, (This is optional if you want to lift the pie out of the dish to serve)
Line the dish with baking paper, spray again then place the rolled pastry in the dish, unroll the pastry, the sides you can roughly tuck in over the sides
In a large bowl, combine the vegetables, eggs, cheese (not the feta cheese) and milk.
Season with black pepper Add a few of the sliced tomatoes onto the base of the pastry, then add the mixture
Sprinkle with the left-over tomatoes and the crumbled feta
Brush the pastry with water of mixed egg
Bake for 15 to 25 minutes, until the pastry is golden and the cheese is all bubbly