A loaded vegetable filling encased by a homemade shortcrust pastry. Makes the best leftovers! DELICIOUS!
- 170 g (1 1/3 cup) plain all-purpose flour
- 115 g salted butter, (chilled and cubed)
- 5–6 Tbsp chilled water
- 1 Tbsp coconut oil, (or oil of choice)
- 1 medium red onion, (roughly chopped)
- 2 cloves garlic, (minced)
- 1 small zucchini, (chopped in small cubes)
- 1 small green capsicum or your choice of colour, (roughly chopped)
- 1 medium stalk celery, (trimmed and diced)
- Half a small head broccoli, (chopped into florets (approx. 80g of florets))
- 1 cup loosely packed fresh spinach leaves, (roughly chopped)
- 10 cherry tomatoes, (halved)
- Fresh basil to serve
- 4 large eggs
- 1 cup milk
- 1/4 cup freshly parsley, (roughly chopped)
- Salt & pepper, (to taste)
- In a high-speed food processor, add flour and chilled cubed butter. Pulse for 15 seconds until mixture resembles a coarse crumb.
- Through the feed shoot, drizzle a tablespoon at a time of the chilled water while pulsing the mixture, until it begins to come together but not a ball of dough. If the dough is still too dry, add a little more water until it begins to form a soft dough.
- Turn dough onto a lightly floured work surface. Bring together and gently knead until it forms a smooth dough ball. Flatten into a round disc.
- Wrap in plastic wrap and refrigerate for 1 hour.
- Pre-heat oven to 200ºC (390ºF). Liberally grease a 10-inch round pie pan with butter. Sprinkle over a light layer of all purpose flour and tap out any excess flour into your kitchen sink. Set aside.
- Remove chilled dough and place on a lightly floured surface. Take a rolling pin and roll out dough into a large circle, big enough to line the base and sides of your pie pan. NOTE: this pastry recipe makes enough dough for a 10-inch round pie pan.
- Place your rolling pin at one end of the dough circle, gently roll dough over the rolling pin, so you’re rolling up the dough with the rolling pin inside. Carefully pick up the rolling pin at both ends and place at the edge of your pie dish. Roll out dough over pie dish so it falls into the dish. Gently press pastry into the base and up the sides. Cutting off any excess trimmings.
- Refrigerate for 15 minutes to rest.
- Lightly prick pastry base all over with a fork.
- To blind bake pastry, get a piece of parchment paper, large enough to cover base and sides of pie pan and scrunch it up. Flatten it out and place in pie pan to line the pastry. Fill with baking pie weights or dry rice/beans. This is to stop the pastry from puffing up during baking.
- Place pie pan on a baking tray.
- Bake for 15 minutes then remove baking weights and paper. Return to oven and bake for a further 10 minutes or until lightly golden all over.
- Remove from oven and set aside whilst you prepare the filling. NOTE: you can bake pastry ahead of time and allow it to cool completely, cover and set at room temperture until ready.
- Pre-heat oven to 190ºC (375ºF).
- Heat oil in a large fry pan over medium heat.
- Add onion and sauté until just translucent. Stir through garlic and fry until fragrant whilst stirring.
- Add zucchini, capsicum and celery, fry for 2 minutes whilst stirring.
- Add broccoli and cook for a further 3 minutes or until broccoli turns bright green.
- Stir through chopped spinach leaves and season mixture with salt and pepper.
- Remove from heat and set aside.
- In a mixing bowl add eggs and whisk.
- Pour in milk and whisk until well combined.
- Whisk through parsley and season with salt and pepper.
- Spoon vegetable mix into pie pastry.
- Evenly pour over egg mixture
- Sprinkle over cherry tomatoes.
- Bake for 25-30 minutes or until egg sets all over.
- Remove, sprinkle over a little fresh basil and serve whilst warm!
Store leftovers in an airtight container, refrigerated, for 2-3 days.
- Calories: 550
- Sugar: 10
- Sodium: 325
- Fat: 33
- Saturated Fat: 20
- Carbohydrates: 48
- Fiber: 4
- Protein: 15
- Cholesterol: 231