This pie is wonderful with grilled or baked fish and a green
salad. As it is just as tasty cold; a great addition to a picnic


½ butternut pumpkin, sliced into rounds
300g sweet potato, sliced into rounds
2-3 carrots, sliced into rounds
2 tomatoes, sliced
1 bunch spinach, washed well and torn into pieces
3 eggs, whisked
Two handfuls of grated cheese (cheddar or mozzarella)
Salt & pepper
Sprinkling of ground paprika
Pre-heat oven to 180o-200o C.
Lightly steam pumpkin, sweet potato and carrots until
almost cooked but still firm. Layer into a lightly oiled pie or
casserole dish. Arrange tomato slices over the top, and spread
torn spinach leaves over the tomatoes.
Add salt & pepper to taste to whisked eggs and pour over
vegetables. Finish by sprinkling with grated cheese and
paprika on top.
Cook in oven 20-30 minutes until egg is almost set. Stand
for a several minutes so egg can finally set.

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