Thought I should have more vegetable intake. Bought asparagus, baby spinach, broccolini, capsicums, carrots, cheeses, frozen peas, puff pastry, sliced mushrooms, and zucchini. Then in my pantry; 1 can of white beans.

Google: “Cooking vegetables can also enhance their flavour and texture, improve digestibility and reduce the risk of foodborne illness: Under certain temperatures, fruits and vegetables may develop a sweeter taste and crispier texture due to caramelization or browning. The top nutrient-dense options include spinach, kale, broccoli, carrots, and sweet potatoes. These vegetables are rich in vitamins, minerals, fiber, and antioxidants that support everything from eye and bone health to reducing the risk of chronic diseases.”

My vegetable pie is an open pie: no puff pastry on top, but covered with cheese. My pie looks dark brown due to distracted call; I left it in for too long. I accepted the mishap of the burnt food picture; my efforts in cooking aren’t wasted, flavourful and crispy. Let’s publish it!!!

Ingredients

1 bunch asparagus, stems removed and cut to bite sized
1 packet baby spinach
1 bunch broccolini, stems removed and cut to bite sized
1 red capsicum, stems, seeds removed and cut to bite sized
1 green capsicum, stems, seeds removed and cut to bite sized
1 yellow capsicum, stems, seeds removed and cut to bite sized
3 carrots, cut to bite sized
2 packet Italiano perfect baked cheese
150 g frozen peas, thawed
200 g sliced mushroom
1 huge zucchini, stem removed and cut to bite sized
1 can white beans
180 ml skim milk, divided
1 small onion, chopped
2 Tbs minced garlic
2 Tsp Italian seasoning
40 plain flour
1-1 1/2 c vegetable stock
salt
black pepper
oil
chili flakes (OPT)
1 egg, lightly beaten, brushing puff pastry (OPT)
butter and some flour, dusting pie dish

Method

In a pot, add asparagus, broccolini, and carrots and pour enough water to cover the vegetables. Boil for 7-10 minutes, or until tender (but not falling apart). Drain and set aside. Meantime, put half of white beans and 75 ml milk first into nutri bullet. Blitz until pureed. Do in batches; if too thick add the remaining milk. Set aside. Preheat oven to 220°C.

Heat 4 Tbs oil in a large saucepan over medium high heat. Add onions, garlic, zucchini and salt. Cook, stirring regularly until onions have started to brown and caramelised and zucchini is softened. Stir in the mushrooms, the three capsicums, baby spinach, and Italian seasoning. Cook a further 2-3 minutes.

Reduce heat to medium, sprinkle the mixture with the flour and use a whisk to mix it in. Cook for a minute allowing the flour to toast a bit. Combine stock and white bean pureed in a big metal bowl and beat together and then ladle 2-3 ladles at a time into the zuchini mixture. Allow the mixture to simmer, stirring frequently, until it thickens using wooden spoon for about 8-10 minutes.

Switch off hob, stir in peas, cooked asparagus, broccolini and carrots. Check seasoning. Add some more salt and black pepper if needed. Add some baked perfect Italiano cheese, and chili flakes. Then stir well again to coat in sauce. Allow to cool completely.

 Cut the bought pastry using pie dish of 9-inch (23 cm). Grease the bottom and sides pie dish with butter and dust with flour. Carefully place over the pie dish, prick with a fork and brush the lightly beaten egg all over the pastry. I place the pie dish with egg brushing into oven for 2-4 minutes. You don’t have to do it. I wanted my pastry to be golden brown.

Carefully removed the pie dish from oven. Using a big metal spoon, spoon the cool cooked vegetables over to the slightly heated egg pastry. Scatter some more baked perfect Italiano cheese on top. Bake until the cheese is nicely browned for 30 minutes. Check the pie after 15 minutes. And place a piece of foil loosely over the top if the top starts to brown, then continue baking. Allow to cool slightly about 15 minutes and serve with a glass of white wine. Note: my vegetables pie is dark brown as I had left it too long due to the distracted call.

https://helenscchin.com/2016/10/16/dark-brown-baked-vegetables-pie/

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