2 cup unbleached white flour
1/2 cup ice water
1/2 cup olive oil
1/2 tspn. salt
4-5 eggs, beaten
1 cup milk
1 cup shredded cheese (of your choice, or omit)
1-2 cups lightly sauteed vegetables
butter, for sauteeing
Preheat the oven to 375 degrees F. Before working on the filling, start the crust by filling a wet measuring cup (at least 1 cup capacity, 2 is better) with about 1/2 cup water and add some ice cubes, set aside. Now, onto the insides. On the stove, sautee your vegetables. I almost always include an onion, sliced medium-thin, and then I add broccoli or mushrooms or swiss chard, all roughly chopped. Sky’s the limit. Beat the eggs and milk together. Shred the cheese (if necessary). Back to the crust. Remove ice cubes from measuring cup and add or subtract water to reach 1/2 cup. Add olive oil to reach one cup. Beat the olive oil-water mixture with a whisk until it turns light green and thickens. In a bowl, combine flour and salt and then add in the oil-water. Mix until it forms a dough. Remove dough and press into an ungreased pie dish. Work the dough into the dish so that it fills the bottom and rides up the sides. Add the sauteed veggies to the dish, then the cheese, and finally, carefully pour the egg-milk mixture into the dish. Bake for 1 hour, or until set and firm.
Note: If you ramp up the veggies, cut back on an egg (4 will work) so that you don’t overflow the dish.