Mrs J is in a hot and sticky place between Autoroutes and Autobahns, queues, ferries, trains and bridges. It’s home, repurposed as a staging ground for the next mission.

Which calls for a pie.

This pie is particularly suitable because it’s inspired by a Scando cook that got her inspiration living in France and bringing it back to Scandoland. Now being slightly adapted by a Scando cook on the continent about to yo-yo back to Scandoland.

You’ll just have to trust Mrs J when she says that statement made logical sense at some point.

Get your puff pastry (your own creation or store bought) and gently shape it into your pie dish. Pre-bake for 10-15 minutes at 200°C, weighted down with some ovenproof paper and dry rice or another empty pie dish to keep the shape.

Cook 200g of broccoli cut into medium sized pieces for a couple of minutes, just to soften it. Drain the broccoli very well. It’s important to avoid having too much liquid in the pie.

De-seed and slice a red bell pepper.

Clean and slice a medium sized leek.

Slice 3 medium sized tomatoes and remove the stone from about 20 black Kalamata olives.

Chop some fresh thyme, rosemary and basil.

Mix 3 eggs with 2 dl of full fat milk, the chopped herbs and 2 1/2 dl of grated Gruyère cheese. Mix in two tsp of salt and go to town on the black pepper mill, as much as you dare.

Put another 1 dl of Gruyère straight onto the precooked pie shell. Add the broccoli, bell pepper, leek and olives.

Pour the egg mix over everything and finish with the sliced tomatoes and 1/2 dl of Gruyère cheese. Cook at 200°C for another 40-45 minutes. Let the pie sit for at least 10 minutes before you try to cut it.

The pie has enough veg in it so you don’t need a salad on the side. But some fresh bread and butter – maybe even the French kind? – goes well with it.

Enjoy…