Egg and Vegetable Pie Recipe

egg and vegetable pie

A really tasty, quick and healthy dinner with a goodly portion of spinach.

Ingredients for Egg and Vegetable Pie:

  • 1 ½ lbs (675 g) spinach
  • 2 oz (56 g) butter
  • 1 lb (450 g) of mixed cooked carrots, beans, peas, sweetcorn
  • 2 -3 spring onions or chives
  • Salt and pepper
  • 3 eggs
  • 3 tablespoons milk

Method for Egg and Vegetable Pie:

  1. Wash the spinach well and remove the centre stalk.
  2. Put into a pan with a tightly fitting lid without additional water.
  3. Add 1 oz (28 g) butter and and cook until tender.
  4. Drain well and chop finely.
  5. Turn into an oven-proof dish.
  6. Dot with a little butter and season carefully.
  7. Arrange vegetables on top and sprinkle with chopped onion or chives and seasoning.
  8. Separate eggs, beat yolks with milk and seasoning.
  9. Beat whites stiffly and fold into yolks.
  10. Pour over vegetables and bake for about 20 minutes in a pre-heated oven at Gas Mark 4 (350°F/180°C).

Makes 4 hearty servings.

Posted in Vegetable Recipes, Vegetarian Recipes, Broad Beans, Carrot, Oven Baked Dishes, Green Beans, All Recipes, Peas, Spinach, Sweet Corn

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