Scalloped Potato Crust Broccoli Pie
Ingredients
- 2 white potatoes
- 1 tablespoon butter, use dairy-free if vegan
- 1 small broccoli head, cut into florets
- 1 zucchini, cubed
- 1 teaspoon Italian herbs mix
- 1 cup sour cream or 200 g silken tofu
- 2 eggs, slightly beaten or dairy-free cream cheese
- 1/2 cup grated cheese, use dairy-free if vegan
- salt and pepper, to taste
- fresh parsley, for serving
Preparation
Preheat oven to 180˚C
Peel and slice potatoes into 3mm thick slices
In a large bowl toss potatoes with butter until evenly coated
Arrange potato slices over the bottom and sides of a round baking dish overlapping slightly so you have a crust shape
Bake for 15 minutes
In a bowl add broccoli florets, zucchini cubes and Italian herbs, toss together and season to taste
Add in sour cream and mix to combine
If using tofu: place tofu and cream cheese into a blender and pulse until creamy and smooth
Add the tofu mixture to the vegetables and mix to combine
Take out the potato crust from the oven, don’t switch the heat off
Transfer the vegetable mixture into the baking dish and pour over beaten eggs
Skip this if not using the eggs
Return to the oven and bake for another 40 minutes
Sprinkle with cheese on top and bake for another 5 minutes or until the cheese has melted
Serve warm, garnished with fresh parsley and enjoy
