Veggie Pie

Veggie pie, eggy pie, quiche - call it what you will - the dish is easy to load up with vegetables of all sorts (remember, veg should make up 70% of your diet!). It’s also very forgiving if you realize last minute that you’ve forgotten an ingredient. I like to “overload” the veggie content so it’s much more veg, and less egg (but just enough to get your protein in!). You can add a traditional or cauliflower crust if you like or simply leave it crust-less.

This earthy blend of carrots and chard is delish warm, right out of the oven - and also served cold. Try it alongside an arugula salad tossed in my preserved lemon-thyme dressing. I hope you enjoy!

You'll need the following ingredients:

  • 1 large bunch of chard, roughly chopped

  • 4 cloves garlic, roughly chopped

  • 2 shallots, roughly chopped

  • 1 bunch carrots, sliced lengthwise

  • avocado oil (coconut or sesame work too!)

  • 3 eggs

  • 1/2 cup milk

  • 1 tablespoon butter, melted & cooled

  • 1/3 cup finely grated parmesan

  • salt & pepper

*Please, use eggs & dairy from organic, pasture-raised sources.

To prepare:

  1. Pre-heat the oven to 375°

  2. Add the chard, garlic and shallots to a pan, drizzle with avocado oil, season with salt and pepper, and let simmer over medium heat for 10 minutes checking occasionally. Set aside to cool.

  3. Toss the carrots in a little avocado oil, sprinkle with salt and pepper and place on a lined sheet pan. Roast in the oven for about 30 minutes or until “al dente” and slightly browned. Reduce oven heat to 350°.

  4. Crack 3 eggs in a bowl and whisk with the milk, parmesan, butter, salt and pepper.

  5. Fold in the chard mixture to the egg custard and pour into an oven safe dish. Arrange the carrots on top and bake in the oven for about 25 minutes or until egg is set and firm.

Andrea Thorpe