This vegetable pie recipe can be used for breakfast, lunch or dinner. Boost it up with a big garden salad for dinner, serve in a big slice for breakfast, cut into finger slices for the lunchbox. This recipe uses the same sort of thinking as a potato bake, it just lifts the nutrition to a whole new level. Super simple to make. Have fun, make it your own by adding extra vegetables, beans or spices.
- 1 good sized white potato
- 1 sweet potato
- 1 large zucchini
- 1-2 tblspns butter
- 1 brown onion, diced
- 1 large bunch of leafy greens – spinach, silverbeet, chard, roughly chopped
- 500g ricotta
- 1 1/2 – 2 cups grated tasty cheese
- 4 eggs
- 1/2 cup milk
- pinch of herbamare or salt
- Good grind of pepper
- Preheat oven to 180 degrees
- Slice the potato long ways, about 3-5 mm thick, then lay them out on the base of a 20cm baking dish
- Slice the sweet potato long ways, about 3-5 mm thick, then lay them out on top of the potato. Lay the slices in the same direction because it will make it easier to cut into big pieces when cooked.
- Slice the zucchini lengthways into long strips, about 5mm, then lay them on top of the sweet potato (same direction again)
- Melt butter over medium heat
- Saute the onion until soft
- Add greens and saute until just wilted, then spread this on top of the potatoes and zucchini
- Whilst greens are cooling, mix the ricotta with 1 cup of tasty cheese
- Whisk eggs and milk, then add to the ricotta and cheese, and mix well
- Add the salt and pepper, and mix
- Pour this cheesy eggy goodness all over the potatoes, zucchini and greens
- Use a fork to gently push the vegetables around so the cheesy egg mixture filters its way to the bottom of the pan
- Sprinkle the remaining cheese on top of the pie
- Bake in the oven for about 1 hour – the cheese should be melted and golden on top. To test if the potato is cooked, gently push a knife into the pie. If the knife penetrates the bottom layer of potato easily, then it’s ready.
Serve with a big garden salad.
2 Other Ways
- Mash up a can of cannellini beans with a bit of lemon juice and spread this onto the potatoes before adding the wilted greens.
- Cook some mince and stir the wilted greens through the mince before adding to the potatoes.
Story behind this recipe
This Vegetable pie recipe was inspired by Kim, a mum we met whilst on our stay in Belair near Adelaide. Kim made us the most delicious Spinach and Weed pie and lovingly wrote the recipe out for us. Since then, I have been using a good portion of the recipe to create other meals. I love doing this because it means I can have a core set of ingredients, then use it multiple ways. I chose to share this vegetable pie recipe because our daughter said she would happily eat it for breakfast and lunch too. That’s a win because it’s loaded with vegetables and protein so would be a great way to send them to school or to keep them full at school.