- 1 shortcrust pastry
- 2 sheets of nori Essentials by Hana
- 1 carrot
- 1 zucchini
- 1/2 celery
- 2 eggs
- 20 cl soy cream
- 30 g grated cheese
- Olive oil
1 Preheat the oven to 200°C.
2 Spread the shortcrust dough in a mold and prick it with a fork.
3 Peel the carrot and zucchini and cut into thin strips. The same goes for celery.
4 Chop the onion, and sauté it in a little oil with the vegetables.
5 Set aside and let cool.
6 Add the vegetables to the bottom of the pie.
7 In a bowl, mix, eggs, soy cream.
8 Pour the mixture over the vegetables.
9 Add grated cheese. Cut your seaweed leaves and add the pieces to the pie.
10 Bake for 30 minutes.