Pastry:
2,5 dl spelt flour
1 dl spelt flour, wholemeal
145 g cold butter
1-2 tbsp cold water

1 medium sized squash
150 g broccoli florets
1/2 leek
2 dl grated cheese
1 piece of blue cheese
3 eggs
1.5 dl oatmilk or milk
1.5 dl oatcream or cream
herb salt and black pepper
vegetable oil

Make the pastry. Mix cold butter with flour with your fingertips in a bowl to a crumbly mass. Add some water and knead it fast into a pastry. The pastry can preferably be left to rest for a while before pushing it into a pie dish.
Pre bake the pastry approx. 10-15 minutes in an oven, preheated to 120-125 dregrees centigrade.

Rinse squash, broccoli and leek. Cut the squash lengthwise and then slice it thinly. Slice the leek into thin slices as well. Sauté leek and squash a couple of minutes in oil in a pan. It should not get brown. Parboil the broccoli 3-4 minutes and rinse it in cold water. Let it drain properly.

Spread the squash and leek mix into the bottom of the pastry. Put the broccoli florets on top. Tear the blue cheese into small pieces and put it onto the pie and then spread the grated cheese on top. Mix eggs, milk, cream and spices lightly in a bowl and then pour it onto the pie. Bake the pie in the middle of an oven at 120-125 degrees centigrade in approx. 30-40 minutes.

Serve with a salad, mixed of green leaves of the season or mix grated carrots with a grated, sourish apple.