Corn and Mystery Vegtable Pie

The mystery is because this was kind of a freezer cleaning recipe. I actually expected it to be bland and kind of weird. But as soon as I took my first bite, it reminded me of something awesome. That's right, I used the last of my pie crust dough!

That part was way delicious, and much less messy than I expected when I rolled it out. The vegetable puree was the weird part. No one remembers this but me, but I made some vegetable stock a few month ago. The veggies I used for that were strained, blended, frozen, thawed and used in this pie.

Ingredients:
3 large leeks (just the greens), coarsely chopped
1 carrot, coarsely chopped
1 small potato, quartered
1 teaspoon red chili flakes
1 teaspoon cumin seeds
Salt and pepper to taste
Enough pie dough to cover the bottom of a pie pan+ enough flower to roll it out
3 pieces of corn
1 1/2 cups Parmesan cheese
2 eggs
1/4 cup milk
1 tablespoon honey
Tabasco sauce
1/2 cup bread crumbs

Roll out your pie dough and press it into a pie pan. Poke holes with a fork, and bake at 350 degrees for 10 minutes. Soak the corn in the water for 10 minutes and remove kernels from cob.

Boil leek greens, potatoes, carrots and spices until soft (30 minutes at a low heat). Add a little salt. Strain well and puree in a blender or food processor. Reserve liquid for vegetable stock. Place pureed veggies into pie cross, spreading as thinly as possible across the bottom.

Mix cheese, corn, milk, salt and pepper. Add Tabasco and honey to taste. Add this to the top of the pie, and top it all with the bread crumbs. Bake at 375 degrees for 30-45 minutes. Just make sure the eggs are done...