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1
Add 1 cup flour and butter to a large bowl, and mix it using 2 knives until it has a crumb-like texture.
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2
Add 3 tablespoons cold water to the bowl and mix until you obtain dough.
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3
Place the dough into a medium pie plate, cover it with plastic film and let it sit in the refrigerator for 20 minutes. Preheat the oven at 180 degrees Celsius.
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4
Remove the plastic wrap, place a layer of aluminum foil on the baking sheet, and place rice on top. This should work as a weight while it bakes.
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5
Bake for 10 minutes, remove the sheet from the oven, dispose of the rice and aluminum foil, and bake for 10 more minutes. Let the crust cool off completely
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6
Grease a skillet with cooking spray, heat on medium heat, add the onions and red bell pepper, and cook until the onion looks transparent.
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7
Boil the broccoli, zucchini, and carrots until they soften, and strain.
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8
Add the broccoli, zucchini, and carrots to the skillet, mix, and turn off the stove.
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9
Add 1 tablespoon butter to a small cooking pot, heat it at low heat until it melts.
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10
Add the 1/8 cup white flour to the cooking pot and stir for 2 minutes.
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11
Add the 2/3 cup milk to the cooking pot and stir using a whisk. Once you see bubbles on the cooking pot, cook for 1 minute while stirring and turn off the stove.
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12
Add the egg yolk and 1/4 cup cheddar cheese to the cooking pot and stir until everything is mixed.
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13
Add the cheese sauce to the skillet where the vegetables are and mix them.
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14
Spread the vegetables into the pie crust on the baking sheet and cook for 30 minutes.
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15
Remove from the oven, let it cool off completely, and serve with green salad as a side dish.
