Wholesome Patisserie

Mixed Vegetable Savoury Egg Slice

by Leave a Comment

Jump to Recipe·Print Recipe
Mixed Vegetable Savoury Egg Slice! Loaded with nourishing vegetables in an egg filling seasoned with fresh chives, spring onion and curry powder. Serve along side a garden salad and roasted potatoes. A wonderful and hearty vegetarian dish for everyone! 
This savoury slice is basically a quiche but I prepare it and assemble it just like a frittata. So I like to think of it as a cross between a quiche and a frittata but without the pastry crust! It would be delectable to have a pastry crust on this but luckily I already have a recipe just like that here.

Besides, it’s a lot easier and quicker to make this without a crust and it’s so yummy just as it is. The seasonings are simple to allow the veggies to shine but still has a beautiful heartwarming flavour. 
You can make this dish and serve it right away straight from the oven. Or you can allow it to cool down and store it in your refrigerator to enjoy later. This will also freeze quite well! 
Enjoy friends 🙂 
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Mixed Vegetable Savoury Egg Slice

  • Author: Wholesome Patisserie
  • Prep Time: 30min
  • Cook Time: 40min
  • Total Time: 1 hour 10 minutes
  • Yield: Serves: 4-6
Print Recipe

Description

Loaded with nourishing vegetables in an egg filling seasoned with fresh chives, spring onion and curry powder. Serve along side a garden salad and roasted potatoes. A wonderful and hearty vegetarian dish for everyone! 

Scale

Ingredients

  • Vegetable Mix 
  • 1 large red onion, peeled and roughly chopped
  • 4 (12g) cloves garlic, peed and minced
  • 1 large (150g) carrot, chopped into small cubes
  • 240g pumpkin, skin removed and chopped into small cubes
  • 1/2 a capsicum, colour of choice, chopped into small cubes 
  • 1 small-medium (150g) zucchini, chopped in small cubes 
  • 1 cup (80g) frozen peas 
  • 1/2 tsp curry powder
  • Salt and pepper to season 
  • Egg Mixture 
  • 6 large eggs (320g) 
  • 1/2 cup (120ml) milk of choice, I use almond 
  • 3 stalks spring onion, trimmed and sliced 
  • 2 Tbsp fresh chives, finely chopped 
  • Salt and pepper, to season
  • 150g (7-10) cherry tomatoes, halved 
  • 1/4 cup grated frozen tasty cheese, or cheese of choice 

Instructions

  1. Vegetable Mix
  2. Pre-heat oven to 190ºC (375ºF). Liberally grease with butter a 9inch x 9inch square baking dish or ceramic baking dish. Set aside. 
  3. Heat oil in a large fry pan over medium heat. 
  4. Add onion and sauté until just translucent. Stir through garlic and fry until fragrant whilst stirring. 
  5. Add carrot, pumpkin, capsicum, zucchini and peas. Fry altogether for 5-10 minutes or until veggies start to soften and are fork tender. 
  6. Add curry powder and season with salt and pepper. Cook on high for a further 2 minutes. 
  7. Reduce heat to low whilst you make up the egg mixture, occasionally giving the vegetables a mix. 
  8. Egg Mixture
  9. In a large mixing bowl add eggs and whisk together. 
  10. Pour in milk and whisk until well combined.
  11. Whisk through spring onion, chives and season with salt and pepper. 
  12. Assemble
  13. Spoon vegetable mix into greased pan. 
  14. Evenly pour over egg mixture
  15. Add cherry tomatoes to the top.
  16. Sprinkle over grated cheese, 
  17. Remove from oven then serve whilst warm!
  18. Store leftovers in an airtight container, refrigerated, for 2-3 days. 

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *