Ingredients:

6 eggs

150gm cashews

1 red capsicum, sliced

1 red onion, sliced

1 zucchini, sliced

500gm pumpkin, chopped into 1cm pieces

1 stock cube or equivalent

1 cup of water

1 or 2 sheets of pastry, semi thawed

Method: 

Heat oven to 180C.

Line a large pie dish with pastry & bake for 5 minutes until pastry is very lightly coloured.

Heat a large fry pan or wok with a little olive oil, add pumpkin, zucchini capsicum and onion & cook for a few minutes until tender, seasoning well with salt & pepper. 

Blend cashews in a food processor for at least a minute or two with water & stock.

Mix eggs into cashew cream & pour into pastry & add then the veggies spreading around a little but keeping a layer uncovered. 

Bake for 20 minutes, remove from oven and let set for 5 minutes. 

Serve. 

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