Green Vegetable Pie

13 ingredients
10 steps

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

  1. 1
    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).
  2. 2
    Meanwhile, trim one piece of pastry to fit pie plate and bake blind for approximately 15 mins at 200 degrees Celsius.
  3. 3
    Cool slightly.
  4. 4
    Beat eggs and yoghurt until creamy, add the 1/2 cup of parmesan, tamari and parsley.
  5. 5
    Season with salt and pepper to taste.
  6. 6
    Place cooked veges in pastry base.
  7. 7
    Pour egg mix over veges, sprinkle with extra parmesan.
  8. 8
    Use second sheet of pastry to create pastry lattice (brush with milk) or leave plain, as desired.
  9. 9
    Bake at 200 degrees Celsius for 10 mins, reduce oven to 180 degrees Celsius and bake for a further 25 minutes or until golden.
  10. 10
    Serve warm or cold.

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