Potato Crust Pastry Ingredients

3 Large potatoes peeled and chopped (we used Agria)
30 grams butter, cubed
¼ cup flour
½ cup finely grated Parmesan
1 egg, separated
Olive oil spray

Filling Ingredients

1 handful of broccoli, cut into florets
1 handful asparagus, trimmed, halved
1 small red onion, diced
¾ cup peas (frozen or fresh)
1 cup grated tasty cheese
½ cup low fat milk
6 eggs

Method

Preheat oven to 180ºC and spray a large pie dish with oil (we used a loose bottom pie dish and lined the bottom with baking paper)

Potato Crust Pastry

Boil potatoes until cooked through then drain, add butter and mash

Stir in flour, Parmesan and egg yoke (reserve egg white for filling) until smooth. Using hands (dusted with flour) press the pastry into the pie dish evenly and up the sides. Blind bake for 10 minutes to ensure the bottom cooks properly

Filling

Blanch broccoli and asparagus for 2 minutes in boiling water. Drain and rinse under cold water, add the peas and red onion and set aside

Whisk remaining eggs (including egg white from crust) and milk, then add the cheese and mix again with a fork. Set aside while you arrange half the vegetables on the bottom of the pie dish (on the blind baked pastry)

Pour over the egg mixture and arrange the remaining vegetables on the top of the pie, pressing them down a little as you go (see photo)

Bake for 50 minutes or until the filling is set and pastry is golden