Spring Vegetable Pie – Recipe

This easy-to-make crustless pie is filled with the delicate flavors of spring vegetables – iron-rich leeks, scallions, baby carrots and peas – and the luscious tang of feta cheese. Eggs give the pie some healthy Omega-3 nutrition (we like to use eggs from free-range, naturally raised chickens) and because it doesn’t use a crust, the recipe is quick to throw together.

So simple, but so pretty and festive.

INGREDIENTS

2 medium carrots, quartered lengthwise and sliced
1 cup finely chopped cauliflower
3 scallions, minced
½ cup steamed fresh or thawed frozen green peas
2 tablespoons minced fresh parsley
3 eggs, beaten
2 tablespoons low-fat milk
4 ounces crumbled feta or crumbly goat cheese
¼ teaspoon dried thyme
Freshly ground pepper
½ cup fine fresh bread crumbs

1. Preheat the oven to 375F. Heat ¼ cup water in a large saucepan. Add the carrots and cauliflower and steam, covered, over moderate heat. Lift the lid and stir occasionally until crisp-tender. Stir in the scallions and steam for another minute or so, just until they become slightly limp. Stir in the peas and parsley and remove from heat.

2. In a mixing bowl, combine the beaten eggs with the milk, feta or goat cheese, and thyme. Stir in the skillet mixture and add a few grindings of pepper.

3. Oil a 10-inch tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and the top is golden. Let stand for 10 minutes before serving, then cut into 6 to 8 wedges to serve.

Serves 6-8.