Vegetable pie

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6 servings Prep: 30 mins, Cooking: 40 mins
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Vegetables

By Food24 November 03 2009
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Ingredients (15)

4.00 bacon — rashers
1.00 green pepper — deseeded and diced
1.00 onion — finely chopped
2.00 celery stalks — sliced
2.00 leeks — sliced into rings
30.00 ml butter — optional
2.00 carrots — sraped and grated
2.00 courgettes — grated
410.00 g sweetcorn — tinned, drained
100.00 g cheddar cheese — grated
75.00 g flour — self-raising
2.00 ml salt
1.00 ml paprika
1.00 ml fresh thyme
4.00 eggs — large, beaten
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Method:

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.



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