INGREDIENTS AND PREPARATION
Line a PANI-tourte, 20 cm in diameter and 5 cm high, with short-crust pastry.
Then add alternate layers of:
150 g eggs (cooked as an omelet with chives, salt and pepper)
150 g pan-fried and seasoned spinach
1 layer of cooked ham
1 layer of Gruyère cheese
1 layer of red peppers
Add a second layer of ham, then Gruyère, then peppers.
Close the pie with a layer of puff pastry and make a chimney.
Bake at 200°C for 40 mins.