Vegetable pies

4 servings Prep: 10 mins, Cooking: 35 mins
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LCHF, gluten-free veggie soufflés.

By Food24 May 11 2015
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Ingredients (11)

1 Tbs butter
1 garlic — cloves, finely chopped
350 g courgettes — baby, grated
100 g baby spinach
paprika — pinch
nutmeg — grated
400 g cauliflower — cooked or mashed
6 eggs — seperated
1/3 cup parmesan cheese — grated
sea salt and freshly ground black pepper
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Generously butter 4 x one and half cup ramekins.
Preheat the oven to 170 degrees C.  

Melt the butter and gently fry the garlic until soft.
Add the grated baby marrows/zucchini and spinach and cook for about 10 minutes, while stirring occasionally until soft.
Mix in the paprika, nutmeg and mashed cauliflower.
Beat the egg yolks with the cheese and mix in the vegetables.
Beat the egg whites in a clean, dry bowl until stiff.
Add a third of the egg whites to the vegetable mixture and mix well.
Gently fold in the rest of the egg whites until just combined.

Pour the mixture into the ramekins and bake for 30 – 35 minutes until puffed up and golden.
Serve immediately or let it cool down for 10 minutes or so, gently tip out of the ramekins and eat at room temperature as a pie.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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