Vegetable pie

Recipe from: 9/2/1993 12:00:00 AM
Ingredients 15
Servings 6
Time 20-30 min

Ingredients

  • 4
    rashers bacon
  • 1
    green pepper, seeded and diced
  • 1
    onion, finely chopped
  • 2
    stalks celery, sliced
  • 2
    leeks, sliced into rings
  • 30
    ml
    butter (optional)
  • 2
    carrots, scraped and grated
  • 2
    courgettes, rinsed and grated
  • 410
    g
    whole-kernel corn, drained
  • 100
    g
    Cheddar cheese, grated
  • 75
    g
    self-raising flour
  • 2
    ml
    salt
  • 1
    ml
    paprika
  • 1
    ml
    thyme
  • 4
    extra-large eggs, beaten
 

Method

35-40 min
 
Preheat the oven to 180 ºC (350 ºF). Spray a round, fairly shallow 24 x 5 cm cake tin with nonstick spray and line the base with wax paper. Fry the bacon until crisp and chop finely. Sauté the green pepper, onion, celery and leek in the bacon fat until soft. Add the butter, if necessary. Add the remaining vegetables and stir-fry for another few minutes. Remove from the heat and turn into the prepared cake tin. Combine the cheese with the dry ingredients and thyme. Add the beaten eggs and mix well with a wire beater. Pour over the vegetables in the tin, mix lightly and bake for 35-40 minutes, uncovered, or until done and set. Serves 6-8.
 

Read more on: bake
 

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