Mushroom cups have a dense, meaty texture which make them the ideal filling for this delicious vegetarian family pie.
Ingredients
- 2 tablespoons olive oil
- 2 onions, finely sliced
- 3 cloves garlic, chopped
- 500g mushroom cups, thickly sliced
- 1 bunch silverbeet, roughly chopped
- Pinch nutmeg
- Salt & freshly ground black pepper
- 4 eggs
- 300ml lite thickened cream
- 1/2 cup grated reduced fat Swiss cheese
Method
- Step 1Preheat oven to 180°C. Heat the olive oil in a large saucepan over a moderate heat. Saute the onion and garlic for 5 mins or until soft. Add the mushrooms and saute for another 2 mins. Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts. Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture.
- Step 2Transfer the silverbeet mixture into a large 6 cup capacity baking dish. Whisk the eggs and cream together, season and stir through the grated cheese. Pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork.
- Step 3Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1122 kj
Energy
22g
Fat Total
10g
Saturated Fat
3g
Fibre
14g
Protein
177mg
Cholesterol
218.73mg
Sodium
4g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Michelle Noerianto
- Image credit: Ian Wallace
- Publication: Fresh Living
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