This recipe is my favorite vegetable pie recipe. I have tried many kinds, but this one works every time. The dough is made solely of mayo and buckwheat – and I know that may sound nasty! But don’t knock it, until you’ve tried it. You can’t taste that it is gluten free and it is easy to work with.

Dough:

200 gr light mayo

200 gr buckwheat

Mix it together until it is a ball and put it in the fridge for 15 min. Then put it in the pie dish a little at a time to make the pie crust.

It’s up to you how thick you want the crust – you don’t have to use up all the dough. Once the entire dish is covered, make little holes in the dough with a fork. Put it in the oven at 200 *C (392 *F) for 10-15 min without any filling in it. With this recipe I had enough dough for a big pie and two little ones for lunch.

Vegetable filling:

200 gr salmon

3 leeks

100 gr spinach

1 onion

spices (E.g. cayenne pepper, salt, garlic, pepper)

5 eggs

a splash of milk

salt

a little nutmeg

Chop up the vegetables and the salmon and fry it for approximately 10 min. When the crust has been in the prebaked, add the vegetable filling. Then mix 5 eggs, milk, salt and a little nutmeg, and pour it over the vegetable filling.





Bake the pie at 200 *C (392 *F) for 20 minutes. The last 10 minutes I added shredded mozzarella.