Roast Veg and Egg Pie

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Roast Veg and Egg Pie
When our lives get busy it is easy to fall back on ready made food. Luckily for me we have an amazing local cafe that makes delicious home-style pies and pastries which I often buy and freeze for crazy days. I recently bought the most delicious roast veg and egg pie there as a lunch option for myself and saw that they also sold them in a family size. It was simple to heat up in the oven at the end of a work day and serve with some steamed veg from The Organic Place. It got me thinking I should try and replicate my own pie to freeze. Whilst there is a lot of cooking time, unless you're using leftover roast veggies, it was very easy to make. This dish is great for Meat Free Monday or to be portioned out for lunches or even breakfast!
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Prep Time 30 minutes
Cook Time 2-3 hours
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 2-3 hours
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat your oven to 180 degrees.
  2. Drizzle olive oil onto a baking tray.
  3. Chop the pumpkin, zucchini, potatoes, carrot, capsicum and assemble on the tray with the onion.
  4. Roast the vegetables in the oven. If you are making your own pastry, ready this while the veggies cook.
  5. When the pastry is ready, blind bake it in the oven until golden brown. If you have a reliable oven, you could do this the same time the veggies are roasting.
  6. When the veggies are cooked, remove them from the oven and chop them roughly into bite sized pieces.
  7. Lay the roast veggies out in the bottom of pie.
  8. Put a layer of spinach over the roast veggies.
  9. Whisk the eggs together in a bowl with the milk and self raising flour.
  10. Pour the egg mixture over the veggies.
  11. Top the pie with crumbled feta and slices of tomato.
  12. Cook in the oven until a skewer comes out clean.
  13. Serve with steamed greens or a fresh salad. Enjoy!

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