Step 1

Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) fan.

Step 2

Put all the ingredients in a bowl and mix them well with a hand mixer with dough hooks.

Step 3

Knead on a floured board until the dough is smooth and elastic, but not sticky.

Step 4

Put the dough in the fridge for 15 minutes, then roll it out to a crust and place it in a pie dish dusted with a little flour. I used a 24 cm form. Any excess dough that goes over the edges can be trimmed off.

Step 5

Poke holes in the crust with a fork and cover it with chickpeas or similar. This helps the crust keep its shape during baking. Pre-bake the crust in the oven for 10 minutes.

Step 6

Finely chop the onion and garlic and sauté in a pot with a little butter. Add the meat and sauté until browned.

Step 7

Coarsely grate the squash and chop the bell pepper, cherry tomatoes, and sun-dried tomatoes into small cubes. Add to the pot along with tomato purée, oregano, and thyme. Stir well and let simmer for a couple of minutes.

Step 8

Remove the chickpeas from the pie crust and distribute your filling on the crust.

Step 9

Mix eggs, milk, and salt together and pour over the beef filling.

Step 10

Bake your pie for 25 minutes in the oven. About 5 minutes before it's done, spread the mozzarella on top so it has time to melt.

Step 11

Serve with a green salad and enjoy