A pie with no crust so no guilt, utilising an under-hero'd vegetable ... silverbeet. So simple and goes perfectly with a green salad.
A vegetarian pie that is so good for you as Silverbeet and mushrooms are full of fibre and antioxidants.
Preheat oven to 180°C.
Heat the olive oil in a large saucepan over a moderate heat.
Saute the onion and garlic for 5 mins or until soft.
Add the mushrooms and saute for another 2 mins.
Add the silverbeet, nutmeg and season.
Cover the saucepan and cook until the silverbeet wilts.
Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
Transfer the silverbeet mixture into a large 6 cup capacity baking dish.
Whisk the eggs and cream together, season and stir through the grated cheese.
Pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
Bake the pie for 40 mins or until golden and set.
Allow to cool slightly before slicing
Serve with fresh green beans or a simple green salad.
Ingredients
Directions
A vegetarian pie that is so good for you as Silverbeet and mushrooms are full of fibre and antioxidants.
Preheat oven to 180°C.
Heat the olive oil in a large saucepan over a moderate heat.
Saute the onion and garlic for 5 mins or until soft.
Add the mushrooms and saute for another 2 mins.
Add the silverbeet, nutmeg and season.
Cover the saucepan and cook until the silverbeet wilts.
Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
Transfer the silverbeet mixture into a large 6 cup capacity baking dish.
Whisk the eggs and cream together, season and stir through the grated cheese.
Pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
Bake the pie for 40 mins or until golden and set.
Allow to cool slightly before slicing
Serve with fresh green beans or a simple green salad.