Spring vegetable pie

Vegetarian
Spring vegetable pie

Prep

10 min

Cook

20 min

Serves

4

Skill

MainsBreakfastEntertainingLunchboxPicnics and SnacksGood Source of ProteinLow in FatLow in SugarLow in Sodium

Packed full of vegetables, this pie is a delicious, nutritious and no fuss answer to the question “what’s for dinner?”

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  • 1 carrot, peeled and grated
  • 1 zucchini (courgette), grated
  • 330g can corn kernels, drained
  • handful of baby spinach leaves
  • ¼ red capsicum, finely chopped
  • 1 medium onion, finely chopped
  • 3 tsp oil
  • 3 eggs, beaten
  • 1 tsp sweet chilli sauce (optional)
  • ¾ cup (100g) self-raising flour
  • 50g edam cheese, grated
  • salt and pepper to season

Nutrition per serving

Weight, measurement and temperature conversions
1390 kJ

energy kj

15 g

protein

3 g

saturated fat

9 g

sugars

550 mg

sodium