1-Pan Vegetable Breakfast Pie

Preparation time

20 Minutes

Cooking time

30 Minutes

Serves

6-8

One of the simplest and heartiest breakfast dishes you can do is vegetable pie! Follow our recipe to learn how to make 1-pan vegetable breakfast pie.

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When this breakfast dish lands on the dining table, everyone will be glad that you have cooked it! With a savoury blend of sautéed vegetables and velvety smooth cream, this dish is rich in flavour and is sure to sustain you throughout the day.

Tip: Can keep in refrigerator for up to 4 days, and up to 3 weeks if frozen in freezer.

Ingredients

250
grams
Plain Flour
, (for pie crust)
125
grams
Unsalted Butter
, (for pie crust)
1
Egg
, (for pie crust)
1
tablepoon
Water
, (for pie crust)
a pinch of
Salt
, (for pie crust)
3
teaspoons
Olive Oil
, (for the filling)
1
cup
Fresh Button Mushrooms
, sliced, (for the filling)
1
cup
Tomatoes
, diced, (for the filling)
2
cups
Fresh Spinach
, (for the filling)
1
Big Onion
, sliced, (for the filling)
1 ½
cup
Low Fat Cream
, (for the filling)
3
Eggs
, (for the filling)
¼
teaspoon
Ground Nutmeg
, (for the filling)
½
cup
Low Fat Milk
, (for the filling)
Salt & Pepper
, to taste, (for the filling)

Directions

In a mixing bowl, add flour and water. Mix with hand.
Squeeze and pinch until texture feels and looks like breadcrumbs. Work fast so butter doesn’t melt.
Add egg and mix.
Add 1 tablespoon of cold water.
Wrap the dough in cling wrap and flatten, so it will be easier to roll later.
Refrigerate for 10 – 15 minutes.
Preheat oven to 180 degree Celcius.
Add olive oil in a shallow pan and cook the onions until caramalized.
Add mushrooms and saute lightly.
Add tomatoes and spinach and continue to cook for a minute.
Roll out the dough on a lightly floured surface and then transfer to a pastry pan or dish. Using a fork, prick tiny holes all over the base.
Sprinkle the cooked mushroom mixture over the base of the pastry shell. Spreading evenly.
Put the eggs and low fat cream in a bowl and whisk together.
Season lightly with salt and pepper, then add the nutmeg and ½ cup of low fat milk.
Pour in the cream and egg mixture slowly and bake for 30 minutes or until set and golden brown.
Serve hot or warm.

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