Spring vegetable pie

Current rating: 4 (6 ratings)
Serves 4
Prep 10
Cook 20
Packed full of vegetables, this pie is high in fibre and a source of iron. It’s a delicious, nutritious and no fuss answer to the question “what’s for dinner?”

Description

Packed full of vegetables, this pie is high in fibre and a source of iron. It’s a delicious, nutritious and no fuss answer to the question “what’s for dinner?”
  • 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

Weight, measurement and temperature conversions

View nutrition information per serve

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

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.

Nutrition Information