Gaby
Ingredients:
600g of chicken breast (approx. 1.3 lbs)
600g of cauliflower (approx. 1.3 lbs)
2 onions
5-6 mushrooms
1-2 tablespoons of oil
1-2 small bell peppers
1 teaspoon of lemon juice
3 eggs
50-80g of Parmesan cheese (approx. 1.8-2.8 oz)
Your favorite herbs: dill, parsley, basil, celery
Salt, pepper, sesame seeds, (caraway seeds if you like), ground coriander
1 cup of milk
5 tablespoons of flour
12g of baking powder (approx. 1 tablespoon)
Boil the cauliflower and chicken breast separately for about 5 minutes.
Remove the cauliflower and chicken from the water and let them cool.
Break the cauliflower into small florets and drizzle them with lemon juice.
Cut the chicken breast into cubes.
Add chopped herbs and diced bell pepper to the chicken and cauliflower.
Season the mixture with salt, pepper, sesame seeds, and ground coriander to taste.
Dice the onions and sauté them with the mushrooms in vegetable oil.
Combine the sautéed onions and mushrooms with the chicken and cauliflower.
Grate the Parmesan cheese using a coarse grater and add it to the mixture, reserving a bit for topping.
Beat the eggs with the milk, flour, and baking powder.
Gently fold the cauliflower, chicken, mushrooms, onions, bell pepper, and Parmesan into the egg mixture.
Line a baking dish with parchment paper and pour in the mixture.
Sprinkle the reserved Parmesan on top (any hard cheese would work well here).
Bake in a preheated oven at 350°F (180°C) for 1 hour.
Cut the pie once it has cooled slightly.
I baked it in a dish with a diameter of 10 inches.
The height of the finished pie is about 2 inches.
Use a larger-diameter dish for a slightly thinner pie; it will be easier to cut.
