How to make
Mix the flour with the butter and rub them together with your fingers until you get crumbs. To them, add an egg, pour in the water as well. Stir and transfer the resulting dough to a flat surface. Knead it and form a ball, put it in the fridge for 30 min.
In the meantime, clean the potatoes and carrots and chop them. Put them to boil in salted water, while also being careful not to have them end up too soft. Then strain them from the liquid and put them in a bowl.
Tear up the broccoli into rosettes and blanch them for 3-4 min. Then add it to the other vegetables and season.
Take the dough, roll it out and cover the bottom and sides of a pie form with it. Place the vegetables in it, along with grated cheese and parsley. Beat the eggs with the milk and pour it over the pie. Bake in a preheated 360°F (180 °C) oven until the topping reddens.
