Chinese chive egg pie

Vegetable pies are wonderful dishes, that can serve in all meals. My skill in making them has gradually improved with time. Here is one recipe that has rather nice composition.

Recipe 1: Chinese chieve pie (one 6"x6" pan)

Ingredients:
- 1 bunch (0.7lb) Chinese chives, finely chopped
- 1/2 cup (5) baby bella mushrooms, chopped
- 1/4 cup dried shrimps
- 1/2 cup celery leaves, finely chopped
- 1/3 cup flour
- 1/3 cup water
- 2 eggs
- 1/2 tp kosher salt
- dash of pepper

- 1 TB oil

Procedure:

1. Heat 1 TB oil in a non-stick skillet. Add all the vegetables into the skillet and allow to cook until soft. Add the dried shrimps and cook for a little longer. Then pour all the vegetables from the skillet into a baking pan.

2. Mix flour with about equal amount of water until the flour fully dissolves. Beat in 2 eggs. Add salt and pepper. Mix well. Then pour into the pan and mix with the vegetables. The liquid mixture should come just right at the same level as the vegetable mixture.

3. Bake at 350F until done.

Recipe 2: Chinese chieve pie (one 6"x6" pan)

This time, I have more water in the flour mixture and bake it for a shorter time. When the pie cools down, the vegetables still become brown.

Ingredients:

- 2 bunch (1.2lb) Chinese chives, finely chopped

- 2 TB canned mushrooms, chopped

- 1/4 cup dried shrimps

- 1/2 cup flour

- 3/4 to 1 cup water

- 2 eggs

- 1/2 tp kosher salt

- 1 TB oil

Procedure:

1. Heat 1 TB oil in a non-stick skillet. Add all the chives and mushrooms into the skillet and allow to cook until they have shrunk, but not too soft. Add the dried shrimps and cook for a little longer. Then pour all the vegetables from the skillet into a baking pan.

2. Mix flour with water until the flour fully dissolves to form a paste. Beat in 2 eggs. Add salt. Mix well. Then pour into the pan and mix with the vegetables. The liquid mixture should come just right at the same level as the vegetable mixture.

3. Cover with foil. Bake at 350F for about 35 minutes until the top has risen. Turn heat off. Allow to sit in the oven for about 15 minutes. Remove from oven. Stick in a knife to test for doneness. Let cool at room temperature.