1. Prepare the dough: butter cut into small cubes. Add a pinch of salt to the flour. To combine butter with flour, add ice water. Very quickly mix the dough with your hands for about a minute. All the dough is ready.

2. Take a round shape (better to not take on closed form) I have a split form d=18 cm, detachable form to lay baking paper. Spread the batter in a form and start with your hands to distribute it throughout the bottom. Then on the bumpers. The layer of dough should be quite thin. The edges of the cake are doing about the same level. Now we put our form with a "basket" of dough in the fridge and making the filling.

3. Peel carrots, squash or zucchini, cut straight from the peel. In this pie, it is important that the strips of veggies were about the same width. So trim the vegetables for thickness with a knife, and then cut into thin strips with peelers or graters.

4. Remove the form from the refrigerator. Begin to lay strips of vegetables, starting from the edges and gradually moving towards the center. Alternate zucchini with carrots.

5. Make the filling: stir eggs slightly with a whisk, pour the milk, add nutmeg, grated on a fine grater garlic. Cheese grate on a grater and mix with the remaining ingredients. You can take the other cheese, then stuffing a little salt.

6. Pour the pie filling, spreading the cheese around the pie. Put in a preheated 180 degree oven on middle level for 45 minutes.