Name: Blender vegetable pie
Total time: 1 h
Yield: 4
Cuisine: Brazilian
Ingredients: 3 un Egg; 240 ml Milk; 60 ml Sunflower Oil; 180 g All-purpose flour; 12 g Baking powder; 30 g Grated cheese; 150 g Pumpkin; 200 g Broccoli; 300 g Tomato; 1 un Red onion; 140 g Canned sweetcorn; 150 g Shredded Mozzarella; 2 g Oregano; 10 g Butter; 150 g Lettuce; 20 ml Olive Oil; 10 ml Vinegar; 6 g Salt

Method

Preheat the oven to 180 °C. Butter a 24 cm round tin (or a dish of similar size).
Make the filling: peel the pumpkin and grate it coarsely, cut the broccoli into small florets (2 cm), deseed and chop 200 g of the tomatoes, slice the red onion into thin half-moons and drain the sweetcorn. Mix everything in a bowl with half the mozzarella and a pinch of salt.
Batter: in a blender, blend the eggs, milk, oil, grated cheese and 1 teaspoon of salt for 30 seconds. Add the sifted flour and blend 1 more minute until smooth. Add the baking powder and blend just 5 seconds to mix.
Pour the batter into the tin, spread the filling evenly over it (it sinks a little as it bakes) and top with the rest of the mozzarella and the oregano.
Bake for 40 minutes, until golden and a skewer in the centre comes out dry. Cool for 10 minutes before cutting.
Salad: wash and tear the lettuce, cut the remaining tomato into wedges and dress with the olive oil, vinegar and a pinch of salt just before serving. Serve the pie in slices, warm or cold, with the salad.