A friend of mine taught me how to make this easy veggie pie. I like making it with green veggies such as broccoli, mange-tout, green beans, sprouts, asparagus, but you can pretty much add any vegetable you like.
The amount of vegetables you need largely depends on the size of the baking tray you use. What you need to keep in mind is that it needs to fill the base properly, so there is lots of goodness in your pie.
- Broccoli, Sprouts, Onion, Garlic, Spring Onion and Mushrooms
- 1 Role of All-Purpose Pie Crust (Pâte Brisée) – you can either make it yourself or get it from the frozen food section at your local supermarket
- Coconut Oil or Butter for slow cooking – I used coconut oil this time
- 3-4 Eggs, beaten
- 100 gr. of Cooking Cream
- Pepper & Salt, fresh Parsley, Chives
- 1 role of Baking Paper
First grab a pan and add the coconut oil in it till hot. Add the garlic, onion, mushrooms and spring onion in the pan and cook for a few minutes. Then add the sprouts and broccoli roses. Season thoroughly.
In mean time, roll out your all-purpose pie crust and place on top of baking paper in your baking tray. Use a fork to prick some holes in the bottom. Preheat your oven on 160 degrees, with fan.
Beat 3 to 4 eggs with cooking cream together and season with pepper, salt and fresh parsley and chives.
When your veggies are ‘Al Dente’ (firm to the bite), take them off the heat. Now you can add them to your baking tray, on top of the pie crust. Spread your veggies evenly.
Take the mix of egg and cooking cream and poor this over the veggies, making sure to fill up all the empty spaces.
Place your pie in the oven, and cook for 25 minutes. Ensure the pie is crispy and brown, and all ingredients are cooked through.
When cooked, you can either serve straight away as a main, or add some chicken or salmon fillet to use as a side dish.
Hope you like it!