Crustless Vegetable Pie [gluten free]

This is one of my regular dishes, one of those I make at least once a week and use up all the left over vegetables of the week.  You can even add wilted lettuce leaves, chopped up finely  – anything goes and it is delicious served hot or stored in the fridge and sliced for take-to-work lunches.  And when you are driving home after work, you know you have something ready at home and avoids the temptation I get so often to stop and pick up a take-out meal.

crustless pie lea

 

For my crustless vegetable pie you will need: 
500g zucchini or the round green marrows [qarabaghli]
1 broccoli
100g spinach, finely chopped
2 onions, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
2 tablespoons olive oil
8 eggs
2 tablespoons stoneground oats
50ml milk or plant based milk
2 tablespoons linseed
200g ricotta
100g grated cheese of your choice
a generous portion of mixed fresh herbs and parsley, finely chopped
1/2 teaspoon smoked paprika
a pinch of dried herbs
some grated lemon zest
salt and pepper

Wash the zucchini, onions and broccoli and chop up into very small pieces.  Mix in the olive oil until all the bits are well covered and place on a flat oven proof dish.  Bake in a hot oven at 200C for 10 minutes.   Take out of the oven and allow to cool.

In a large bowl, mix together the eggs, milk and grated cheese.   Add all the other ingredients and the chopped up spinach.  Add the baked vegetables. Mix until the consistency is well blended.

Prepare a flan dish with non-stick baking spray.

Preheat the oven to 180C.

Pour the mixture into the dish and bake in the oven for 45 minutes.  Allow to rest for 5 minutes if you are serving it warm.  Otherwise allow to cool and keep in the fridge until needed.

 

I use Filippo Berio Olive Oil, Mornflake Stoneground Oats and Fry Light Baking spray all available at Rimus Trading Agency