Savoury Impossible Pie

Who remembers “Impossible Pie” from their youth?  My mother would make a sweet one with coconut or a savoury one like a simple quiche.  Whichever one you chose it was always a success and very tasty.  The alchemy of the flour sinking to the bottom and magically creating a crust is beyond my comprehension but believe me – it always works.  Just make sure your filling isn’t too wet and it will crisp up beautifully.

A variety of fillings can be used from vegetables to bolognaise sauce, it just depends what is at hand.  I find this a terrific way to use up all the leftovers at the end of the week or when you have a glut of eggs…

I also use Massel Chicken Stock powder which is gluten-free, vegan, and suitable for people with Coeliac Disease. They come in three delicious flavours, a classic vegetable blend, a vegan chicken style stock and a vegan beef style stock.  I find these add more flavour instead of just using salt…

Impossible Pie puffed up and golden straight out of the oven…

Let sit for 10-15 minutes and it slices beautifully… Delicious warm or cold.

Ingredients:

1 tablespoon of olive oil

1 onion finely chopped

1 clove garlic grated

4 large Roma tomatoes deseeded and sliced

2 cups baby spinach leaves

1 small tin of sweet corn

2 tablespoons of roasted red peppers chopped

1 cup of frozen peas

1 generous teaspoon of Massel Chicken Stock powder

Pepper to taste

4 large free range eggs

1 cup of milk

100g of self-raising flour

1 cup of grated pizza cheese (a blend of cheeses or just mozzarella)

½ cup of tasty cheese cubed

Hungarian paprika for garnish

Method:

In a non-stick pan fry the onion and garlic gently until golden and cooked

Add in the other vegetables and fry until the spinach is wilted

Add in the chicken stock powder and pepper to taste and leave to cool down

In a large jug lightly beat the eggs and milk together

Add in the flour and gently stir until combined

Tip the vegetables into a glass pie dish

Sprinkle over the grated cheese

Dot the top with cheese cubes

Carefully pour over the egg mixture and ensure it has gone through to the bottom of the pie dish

Sprinkle the top with paprika

Place on a baking sheet and cook at 180c fan-forced for around 35-40 minutes until puffed up and golden brown

When removed from oven – let stand for about 10-15 minutes and the pie will be easy to cut.

Delicious warm or cold…

 

Bon Appetit!   🙂