Rainbow Pie

This recipe is so versatile and oh-so-delicious. You can make it with any combination of vegetables, with or without the pesto, and produce a nutritious and tasty meal every time. This pie is equally delicious hot or cold. Enjoy.

Ingredients

Crust

1 ½ cups hazelnut meal

½ cup almond meal

(130g of meal in total, any combination will work)

¾ cup (75g) tapioca flour

1 egg

80g butter

Filling

5 organic eggs

2 tbsp almond milk

3 tbsp pesto (optional)

1 tbsp coconut oil

1 red onion, finely diced

1 cup baby spinach

2 large swiss chard leaves, chopped

1 cup roasted pumpkin

100g feta (optional)

½ cup grated cheese (optional)

salt and pepper to taste

*add 1-2 tbsp nutritional yeast to the filling for additional goodness and flavour or as a substitute for the pesto or cheese

Method

Preheat oven to 180°C.

Add the ingredients for the crust to a high speed food processor or blender and process until combined. Mould the dough into a 25cm diameter pie tin or quiche dish and cook in the oven for 10 minutes.

While the crust is baking, sauté onion in a tablespoon of coconut oil until translucent.

Layer greens, pumpkin and onion into the crust. Whisk together the eggs and milk with some salt and pepper and pour into the pie crust.

Sprinkle feta and cheese evenly across the top and then bake in the oven for 20-25 minutes or until egg mixture has cooked completely.

Serve straight out of the oven with a green salad or allow to cool, slice and pack for a picnic lunch.

*You could also make this recipe using a combination of other vegetables. For example, sauté diced carrot, green beans and zucchini and add to the pie crust with baby spinach. Or add lightly steamed broccoli florets or cheery tomato halves to your pie. We’ve made this rainbow pie so many different ways and it’s turned out every single time.