• 1 deep 23 cm (9 inches) pie crust
  • 30 ml (2 tbsp) vegetable oil
  • 1 leek, white part only, finely sliced
  • 1 red sweet pepper, cut into strips
  • 375 ml (1 1/2 cups) broccoli florets
  • 4 eggs
  • 180 ml (3/4 cup) milk
  • 7.5 ml (1/2 tbsp) ground nutmeg
  • Salt and pepper to taste
  • 170 gr (3/4 cup) grated Emmenthal cheese
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  • Preheat oven to 350°F/180°C. Take pie crust out of the freezer and set aside. In a skillet, heat oil and cook leek, sweet pepper and broccoli, then put in pie crust. In a bowl, beat eggs adding milk gradually. Add nutmeg and season to taste. Pour over vegetables and sprinkle with Emmenthal cheese. Bake for about 45 minutes.

Chef's notes

Chef's tip

Serve with red or yellow cherry tomatoes.