Green Vegetable Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 6
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.
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RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!