Spring vegetable pie

Serves: 4
Prep: 10
Cook: 20

Packed full of vegetables, this pie is a delicious, nutritious and no fuss answer to the question “what’s for dinner?”

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Ingredients

  • 1 carrot, peeled and grated
  • 1 zucchini (courgette), grated
  • 330g can corn kernels, drained
  • handful of baby spinach leaves
  • ¼ red capsicum, finely chopped
  • 1 medium onion, finely chopped
  • 3 tsp oil
  • 3 eggs, beaten
  • 1 tsp sweet chilli sauce (optional)
  • ¾ cup (100g) self-raising flour
  • 50g edam cheese, grated
  • salt and pepper to season

Method

  1. Step 1

    Preheat oven to 200°C and grease a 25cm flan/quiche dish.

  2. Step 2

    Place vegetables, oil, eggs and sweet chilli into a bowl and combine. Add flour, but do not over mix. Add salt and pepper to taste.

  3. Step 3

    Place into prepared dish, sprinkle with grated cheese and bake in oven for 15 to 20 minutes or until golden brown.

Tips

  • This recipe uses about 3 cups of raw vegetables; choose your own variety of seasonal vegetables.
  • Serve hot or cold - a great option for picnics and lunches.


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