Egg and veggie pie

Simple, filling and a great lunchbox addition.

SERVES6
TIME TO MAKE1-2 hours
MEAL TYPEDinner
TIME TO MAKE1-2 hours
MEAL TYPEDinner

Method

  1. Heat oven to 200°C. 
  2. Coat oven proof dish with oil. 
  3. Place mixed vegetables in oven proof dish. 
  4. Beat together the eggs, milk and cheese, then add dried herbs and pour over mixed vegetables. 
  5. Bake for 30 minutes or until the egg is set.

Tips

  • Serving suggestion: Serve with a salad or fresh vegetables.
  • You can use fresh herbs if available. You can add cooked meats or canned beans. To prevent sticking, you can use baking paper to line the oven proof dish instead of oil.
  • 1 tbsp
    oil
  • 5 cups
    mixed cooked vegetables, (fresh or frozen)
  • eggs
  • 1 cup
    milk
  • 1 ½ cups
    grated cheese
  • 2 tsp
    dried herbs such as rosemary, thyme, or tarragon
Per serve
  • Energy
    1407kJ
  • Total Fat
    19.2g
  • Saturated Fat
    8.7g
  • Total Carbohydrate
    22.1g
  • Sugars
    8.8g
  • Dietary Fibre
    6.5g
  • Protein
    21.7g
  • Sodium
    342mg