There are some dishes that just mean home don’t they? It’s almost always something Mum or Dad or even Grandma cooked that every time you eat it now you can’t help but think of home… and of course compare it to the ‘one Mum used to make!’. For me a few dishes come to mind. My Nan’s custard is a big one and of course Mum’s veggie pie.
I couldn’t even tell you the first time she made it for us as kids, but it’s one of those dishes that became a staple for me. Having people over for dinner and need something easy to whip up to feed the hordes? This will do it. Want something you can just pop into the oven ahead of time and have ready whenever you need it? Yup it’ll do that to. It’ll even make for awesome lunches the next day served cold. In fact I think I prefer it that way.
Mum gave me the recipe years ago and I’ve been making it for every occasion ever since. I swear though hers just tastes better than mine. I make it exactly according to the recipe, I’ve even changed it around a bit to see if I can make it better. But nope, obviously she just has a way with it…. or maybe she’s been keeping an ingredient secret from me for all these years!! Either way I’ve had no complaints here and the hubby loves it… which says everything doesn’t it?
Lately the hubby and I have been on a bit of a healthy eating kick, trying to get more vegetables in our diet and naturally I thought of this recipe and I thought you all would like it as well. So here is Mum’s Veggie Pie.
Mum’s Veggie Pie
1 Zucchini, grated
1 large Carrot, grated
85g Cheese, grated
1 Brown Onion, diced
4 Rashes Bacon, diced
4 Eggs, beaten
125g tin of Corn
1/2 Cup Bread crumbs (Gluten free can easily be subbed here)
2 tsp of Mixed Dried Herbs
Small amount of butter
This is probably the easiest pie you’ll ever make!
Pre-heat your oven to 180º Celcius and using a piece of baking paper and some butter grease the inside of a fluted pie tin. A shallow but large dish will work best here and ensure a ‘fast’ cooking time. I use a 30cm x 3.5cm pie tin.
Take 1/4 cup of the breadcrumbs and tip them into the greased dish and roll them around to ensure an even coating of crumbs. Make sure you shake the tin around and let the breadcrumbs run all the way up the sides. Take a pinch of the dried mixed herbs and sprinkle over the top of the crumbs. Set aside.
Grate the zucchini, carrot and cheese straight into a large bowl. Next dice your onion and bacon finely and add to the vegetable mix. On top of those add your eggs, tin of corn (drained) and 1 tsp of the mixed herbs. Mix thoroughly and ensure your eggs get beaten well into the mix.
Pour your eggy veggie mix into you prepared pie tin and spread the remaining breadcrumbs onto the top. You want the breadcrumbs to create a thin crust without being too heavy or stodgy, so go steady on the crumbs and if you don’t need them all don’t use them. Finish with the remaining mixed herbs sprinkled across the top.
The pie can sit ready like this in the fridge covered with glad wrap until needed, otherwise pop it straight into a hot oven for 1 hour. The pie will be cooked when the top goes a nice crunchy golden brown.
The veggie pie can be served straight away, piping hot or can be chilled in the fridge overnight and served cold the next day. Cut into wedges, cold the next day would make a great lunch for you or the kids! You really can’t go wrong with it!
So there you have it, my Mum’s Veggie Pie. Get some veggie’s on your plate tonight!
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Prep Time: 15 minutes
Cook Time: 1 Hour