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
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Method
- Heat oven to 200°C.
- Coat oven proof dish with oil.
- Place mixed vegetables in oven proof dish.
- Beat together the eggs, milk and cheese, then add dried herbs and pour over mixed vegetables.
- 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 tbspoil
- 5 cupsmixed cooked vegetables, (fresh or frozen)
- 8eggs
- 1 cupmilk
- 1 ½ cupsgrated cheese
- 2 tspdried herbs such as rosemary, thyme, or tarragon
Per serve
- Energy1407kJ
- Total Fat19.2g
- Saturated Fat8.7g
- Total Carbohydrate22.1g
- Sugars8.8g
- Dietary Fibre6.5g
- Protein21.7g
- Sodium342mg
Method
- Heat oven to 200°C.
- Coat oven proof dish with oil.
- Place mixed vegetables in oven proof dish.
- Beat together the eggs, milk and cheese, then add dried herbs and pour over mixed vegetables.
- 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.
Ingredients
- 1 tbspoil
- 5 cupsmixed cooked vegetables, (fresh or frozen)
- 8eggs
- 1 cupmilk
- 1 ½ cupsgrated cheese
- 2 tspdried herbs such as rosemary, thyme, or tarragon
Ingredients
- 1 tbspoil
- 5 cupsmixed cooked vegetables, (fresh or frozen)
- 8eggs
- 1 cupmilk
- 1 ½ cupsgrated cheese
- 2 tspdried herbs such as rosemary, thyme, or tarragon
Nutrition Facts
Per serve
- Energy1407kJ
- Total Fat19.2g
- Saturated Fat8.7g
- Total Carbohydrate22.1g
- Sugars8.8g
- Dietary Fibre6.5g
- Protein21.7g
- Sodium342mg
Method
- Heat oven to 200°C.
- Coat oven proof dish with oil.
- Place mixed vegetables in oven proof dish.
- Beat together the eggs, milk and cheese, then add dried herbs and pour over mixed vegetables.
- 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.
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