Rustic Potato & Vegetable Egg Bake (Savory Potato Pie)

Peel and cut the potatoes into large cubes. Place them in a pot, cover with water, and add a small pinch of salt. Bring to a boil and cook for about 20 minutes until the potatoes are soft.

While the potatoes are cooking, cut the broccoli into florets and wash them. Cook the broccoli in boiling water until tender, then drain and set aside.

Slice the mushrooms and place them in a pan over medium heat. Cook for a few minutes until they release their moisture and soften.

Wash the green part of the leek and chop it finely. Peel the beetroot and cut it into small cubes.

Drain the cooked potatoes thoroughly. Mash them with 30 g butter, 10 g salt, and black pepper to taste until smooth.

Evenly spread the mashed potatoes in the bottom of a baking tray to form a thick, sturdy base layer.

Evenly distribute the cubed beetroot, cooked broccoli, sautéed mushrooms, and chopped leek over the mashed potato base.

In a separate bowl, beat the 8 eggs. Season them with 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder.

Pour the seasoned beaten eggs evenly over the layer of vegetables.

Finally, sprinkle the 150 g shredded yellow cheese generously over the top of the dish.

Bake the dish in a preheated oven at 180°C (350°F) for 25–30 minutes, or until the eggs are set and the cheese is melted and lightly golden.

Allow the bake to cool slightly after removing it from the oven. This helps it set for easier slicing.

Cut the bake into slices, just like a pie, and serve warm. Enjoy your rustic creation!