Description
A soft and fluffy savoury impossible pie packed with vegetables and cheese, creating a light custardy texture with a golden top that is perfect for any meal of the day.
Ingredients
Scale
- 4 large eggs
- 1 cup milk
- 1 cup self-raising flour
- 1 cup grated cheese
- 1 medium zucchini, thinly sliced
- 1 cup broccoli florets
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 180°C or 350°F.
- In a mixing bowl, whisk together the eggs, milk, olive oil, salt, and pepper until smooth. Add the self-raising flour and whisk until fully combined.
- Lightly grease a medium baking dish.
- Add the zucchini, broccoli, onion, and grated cheese into the dish, then pour the batter evenly over the ingredients.
- Bake for 35 minutes or until the top is golden and the center is set.
- Remove from the oven and let it rest for 10 minutes.
- Slice and serve warm or at room temperature.
Notes
- Let the pie rest before slicing for cleaner cuts.
- Use fresh vegetables for best flavor and texture.
- You can add herbs like parsley or chives for extra freshness.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 130mg
Keywords: savoury impossible pie, easy vegetable pie, crustless pie, baked egg pie, cheesy vegetable bake