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 cup grated cheese, use dairy- free if vegan
• salt and pepper, to taste
• fresh parsley, for serving

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve warm, garnished with fresh parsley and enjoy.

Nutrition Facts