Vegetable Pie

Here's a simple recipe of a vegetable pie that you may use tomorrow to impress your mother, grandmother or even your mother in law! hahaha

Vegetable Pie

 Crust:  

• 1 cup brown rice flour (if not making gluten free, you can use whole wheat, spelt, teff, buckwheat, etc)
• 1/4 cup cold water 
• 1/3 olive oil 
• 1tsp sea salt

1. Pre-heat oven to 375ºF (190ºC).
2. Mix the flour, salt and oil and add the water little by little until the dough reaches a crumbled texture. Add the dough to 4 individual tart pans (3-inch).
3. Pre-bake them for 8-10 min, and let them cool. 

Filling:

• 1/3 head of green cabbage
• 4 garlic cloves
• 1 tbsp olive oil
• pinch of cayenne pepper or black pepper 
• 5-7 baby portobello mushrooms
• 3 eggs
• sea salt
• soy sauce

1. Sautee garlic in olive oil, when its brown, add mushrooms and soy sauce. Let it cook until soft, add the cabbage, salt and pepper and cook until cabbage is soft, 3-5 min. Turn off heat and leave it a side.
2. In a separate bowl, whisk the 3 eggs until homogenized.
3. Mix the egg into the vegetable and add to the pre-baked crust.
4. Put the tarts in the oven and let it bake for about 30 min or until the egg is firmed.

 

If you don't have individual tart pans, use a 8-inch baking pan.

You can always improvise and compliment this tart. For the filling you can use different vegetables, such as Chinese cabbage and shitake mushrooms, collard greens, beet greens and carrots or just caramelized onions, with chopped kalamata olives. Let imagination take place!

This pie is a complete dish by it self with starch, protein and vegetables. But to make it look pretty, serve with a bed of green salad or sautee greens and some sautee vegetables...

Bon Appetite!