I’ve used mushrooms in this pie, but any other vegetables would work just as well, such as leftover roast vegetables or zucchini and capsicum.
Serves: 8
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Servings
Prep time
Cook time
Recipe
Ingredients
- Crust
- 75g hazelnut meal
- 75g almond meal
- 100g coconut flour
- Salt & pepper
- 50g butter (room temperature and cut into cubes)
- 5mL olive oil
- 1 egg
- 10 tbsp water
-
- Filling
- 200g brown mushrooms, sliced
- 2 white onions, finely diced
- 1 tsp fresh thyme leaves
- Splash olive oil
- Salt & pepper
- 6 eggs, beaten
- Grated cheese
Method
- Preheat the oven to 200°C.
- In large bowl, add hazelnut meal, almond meal, coconut flour and a pinch of salt. Mix together until well combined. Rub butter and olive oil into dry mixture to resemble breadcrumbs. Add 1 egg and water, and mix until it forms a crumbly dough.
- Tip dough into greased pie tin and press firmly into bottom. Work your way around side of pie tin with fingers, pressing mixture so it comes up sides and forms crust. Blind bake for 10 mins.
- In frypan, add mushroom, onion, thyme, splash of olive oil and pinch of salt and pepper. Cook for 10 mins until mixture has softened. Add mixture to pie base, spreading to cover entire base.
- Pour beaten eggs over mushroom mixture and top with grated cheese.
- Bake 180°C for 20 mins. You’ll know it’s ready when egg mixture has set and pastry has gone a nice golden colour.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
