Green Vegetable 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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
666
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).