What you will need:
1 small zucchini, diced
1 cup baby spinach
3 large mushrooms, sliced thinly
2 cups broccoli florets
1 tablespoon tomato paste
1 tablespoon minced chilli
1 tablespoon minced garlic
Ground pepper to taste
1/4 cup milk
1/2 cup ricotta cheese spread
1.5 sheets short crust pastry
Oil for frying
Melted margarine or butter for glazing
What to do:
Pre heat your oven to moderate and grease a round 30cm baking dish or tin.
Line your greased dish with a sheet of pastry.
Use the extra 1/2 sheet of pastry to cover any gaps, then roll the pastry edges over to create a crust.
Lightly steam the broccoli until the stems are just tender.
In a frypan with a small amount of oil add your garlic, chilli and tomato paste.
Stir until combined then add the zucchini, steamed broccoli and the mushrooms.
Ensure all the vegetables are coated well with the garlic, chilli and tomato paste.
Cool until the vegetables soften but not so much they become mush.
Add in the spinach leaves at the last minute and cook until just wilted.
Remove the vegetables from the heat and stir in the ricotta.
In a bowl whisk together the eggs with the milk.
Place the vegetables in bottom of the pastry lined dish and cover with the egg mixture.
Season with the cracked pepper and add some grated cheese if you wish.
Brush the pastry edges with the melted butter and cook in a moderate oven for around 20 minutes or until the egg sets.
If you notice the pastry becoming too brown while the egg still remains runny, cover the crust with foil and continue to cook.