Green Vegetable Pie
Ready In: 1 hr 20 mins
Serves: 6
Yields: 1 pie
Ingredients
- 1 large onion, chopped
- 2 cups green vegetables, chopped (eg. mix of asparagus, beans, celery, spinach, broccoli, capsicum etc)
- 1 1⁄2 tablespoons olive oil
- 6 eggs
- 1 cup plain yogurt
- 1⁄2 cup parmesan cheese, grated
- 1 tablespoon tamari soy sauce
- 3⁄4 cup parsley, chopped
- fresh ground black pepper, to taste
- salt, to taste
- 2 sheets frozen shortcrust pastry, thawed (2nd sheet optional)
- 1⁄4 cup parmesan cheese, grated (extra)
- 1⁄4 cup soymilk or 1⁄4 cup cow milk (for brushing pastry lattice- optional)
Directions
- Gently saute onions in olive oil till soft, add green vegetables and cook till veges are tender but still a little crisp (about 10 mins).
- Meanwhile, trim one piece of pastry to fit pie plate and bake blind for approximately 15 mins at 200 degrees Celsius.
- Cool slightly.
- Beat eggs and yoghurt until creamy, add the 1/2 cup of parmesan, tamari and parsley.
- Season with salt and pepper to taste.
- Place cooked veges in pastry base.
- Pour egg mix over veges, sprinkle with extra parmesan.
- Use second sheet of pastry to create pastry lattice (brush with milk) or leave plain, as desired.
- Bake at 200 degrees Celsius for 10 mins, reduce oven to 180 degrees Celsius and bake for a further 25 minutes or until golden.
- Serve warm or cold.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off