You’ve searched the Internet and you simply can’t find something that picks your interest for Christmas lunch or Dinner! Have no fear, this beautiful recipe is just the thing!
What’s better than roast vegetables on any given day? Roast vegetables in a pie or quiche!
Make your vegetables the day before, or, make a heap for your normal Sunday roast and cut them up the next day to place into your pie.
It’s a very simple dish, which just requires the cooking of the vegetables the day before. Why the day before? You want the vegetables to be totally cool for when you mix it in with the eggs. That way, your eggs will cook slowly in your oven on a moderate heat.
Apologies for the lack of photos, the meal was eaten before the chance of taking some snapshots!
1 large pie serving 8 people
your choice of roast vegetable chunks – 2 handfuls at least when cooked. I used carrots, brussell sprouts, broccoli, garlic, onion and potatoes.
2 slices of puff pastry
5 eggs (I always use free range)
1 tsp paprika
handful grated tasty cheese
125 ml light milk
Get out your cooled roast vegies and cut them into bite size pieces.
Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
Spray some oil in a square pyrex baking dish or something of similar size.
Place a sheet of pastry down and make sure each side is covered. Place in the oven for the moment.
Beat the eggs well.
Add the seasoning, paprika and milk to the eggs. Stir well.
Mix in your cheese.
Grab the pastry and place your vegetables in the bottom.
Pour in your egg mixture on top and make sure it fills in between the vegetables.
Use the remaining pastry for a lid and seal.
Using a fork, stab the lid a couple of times and baste with a little milk if you like.
Place in the oven and about halfway through or when brown on top, place a piece of foil to stop the browning process.
Check after an hour, testing the middle to see if it’s cooked through. In my fan-forced oven, it took 1 hour and 20 minutes.