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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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