Potato and broccoli pie

:Ingredients:

• 2 broccoli stalks
• 2 red-skinned potatoes, such as Désirée 
• 1 garlic clove
• 250gr soft cheese (5%, farmer's)
• 20gr butter
• 3 tablesp oatmeal
• 2 tablesp whole wheat flour
• 2 tablesp wheat germ 
• 1 teasp baking powder
• 2 eggs, room temperature
• 3 tablesp grated hard cheese
• Salt, pepper, nutmeg
• 1 tablesp cooking oil (like canola)

:Equipment:

• Large cooking pot
• Strainer / steaming basket 
• Large and small mixing bowls
• Silicon spatula
• Egg whisk or a fork 
• Sheet of baking paper
• Round baking pan with detachable base (for this amount, I used a 9.5" / 24cm diameter)

:Prepping:

• Peel the two potatoes and cut, about 1"/ 3cm medium size cubes. 
• Separate broccoli florets and put in a strainer or a steaming basket.
• Boil 2 cups of water in a large cooking pot. 
• Add potatoes and a teaspoon of salt to the water. Top the pot with steaming basket or a strainer with the broccoli florets. The idea is that both cook simultaneously, but in different ways: steam the greens, boil the potatoes. Cover with lid and cook on high heat for about 20 minutes.
• Strain cooked vegs and put in the large mixing bowl to cool off.
• Cut butter to 0.5" / 1cm cubes and leave at room temperature.
• Preheat oven to 350º Fahrenheit / 175º Celsius.

:Cooking:

• Add the 250gr soft cheese (5%) to the cooked vegetables in a large mixing bowl.  Season with crushed garlic clove, salt and ground black pepper. Stir in lightly with spatula.
• Whisk eggs in a small mixing bowl, add grated cheese and eggs to the large bowl and mix lightly together.
• Add the oatmeal, whole wheat flour, wheat germ, butter cubes, and baking powder and stir in lightly.  A light stir preserves the natural texture differences and gives the pie a better taste.
• Oil the baking sheet lightly and line the baking pan.
• Pour pie mixture into the pan.
• Bake in oven or toaster oven, 350 ºF / 175 ºC for 35-40 minutes.
• Leave in oven for about 20 minutes to set.