Cauliflower, Broccoli and Courgette Vegetarian Pie

Nato Zondagh

5 from 1 vote

A golden crispy vegetarian pie that tantalises tastebuds with its variety of cruciferous vegetables, sun-dried tomatoes and feta cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 people

Course: Main Course

Cuisine: Global

400 g puff pastry roll
2 tbsp antipasti sundried tomatoes chopped
1 small cauliflower grate the hard stem, then break up the florets into small portions into small florets
1 small broccoli grate the hard stem, then break up the florets into small portions into small florets
5 small baby marrows or courgettes sliced or grated
8 black olives optional, de-pitted and sliced
1 circle feta cheese crumbled
250 g cheddar cheese
6 eggs whisked with the cream or milk
125 ml cream or full cream milk
black pepper
baking paper

Preheat the oven 180 to 190 C (350–375 F
In an oven dish of your choice, spray the dish with ‘spray and cook’, (This is optional if you want to lift the pie out of the dish to serve) line the dish with baking paper, spray again
Place the rolled pastry in the dish, unroll the pastry, the sides you can roughly tuck in over the sides
In a large bowl, combine the vegetables, eggs, cheese (not the feta cheese) and milk. Season with black pepper
Add a few of the sliced tomatoes onto the base of the pastry, then add the mixture. Sprinkle with the left-over tomatoes and the crumbled feta
Brush the pastry with water or mixed egg
Bake for 15 to 25 minutes, until the pastry is golden and the cheese is all bubbly
Once the pie is ready, allow cooling slightly
Remove the pie from the oven dish (optional)

Serve with salad