Vegetarian Pie

This came about quite by accident. I didn’t have the ingredient I needed for the dinner I had in mind, but the vegetables were ready and after a hoke through the fridge, I came up with this 

Serves 4

Oven 200



  • I pack of ready rolled short crust pastry
  • Sprinkling of dried thyme
  • 1 red onion, sliced
  • 1 courgette, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • Any cheese you like – I used goats cheese and strong cheddar
  • 2 large eggs
  • 1tbsp milk
  • 2 tomatoes sliced


  1. Roast all the veg (except the tomatoes) in the oven until soft and browning, around 35-40 minutes.
  2. Drape the pastry into a pie dish and sprinkle with thyme, pressing it gently in.
  3. When veg is cool, distribute the vegetable into the pie base.
  4. Put as much cheese as you like on top.
  5. Roughly beat the eggs, milk and seasoning, pour it over the vegetable, cheese mix.
  6. Spread the tomato slices on top. Sprinkle with more thyme. Cook for 45minutes until thoroughly cooked and browning. Serve with salad

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