INGREDIENTS

  • 1 leek
  • 1 Red Pepper
  • Mushrooms
  • 1 Cottage cheese 190g Montiqueijo
  • Shortcrust pastry base
  • 6 eggs
  • 30ml milk
  • 1 small onion
  • 2 garlic cloves

METHOD OF PREPARATION

In a wok pan sauté the leek, red pepper, mushrooms, onion, garlic in olive oil. Place the shortcrust pastry in a pyrex to go in the oven and add the Montiqueijo curd cut into small pieces. Add the stew to the shortcrust pastry and the curd. - On top, 6 beaten eggs with a little milk and bake for +\- 30 minutes at 180⁰C.

4 to 6 servings

Recipe by Nutritionist Maria Gama