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
3 eggs
1 cup of milk
5 tablespoons of flour
12g of baking powder (approx. 1 tablespoon)
First, boil the cauliflower and chicken breast separately for about 5 minutes.
Remove from the water and let cool.
Break the cauliflower into small florets and drizzle with lemon juice.
Cut the chicken breast into cubes.
Add chopped herbs and diced bell pepper.
Season with salt, pepper, sesame seeds, and coriander to taste.
Dice the onions and sauté them with the mushrooms in vegetable oil.
Combine the sautéed mixture 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 mix the cauliflower, chicken, mushrooms with 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.
You can use a larger diameter dish for a slightly thinner pie, which I find makes it easier to cut.