Quinoa and feta impossible pie

This golden gluten-free impossible pie is adorned with sweet cherry tomatoes and fragrant thyme. It's vegetarian and delivers five of your daily vegetable serves!

Serves: 4

Time to make: 50 mins

Hands-on time: 25 mins

Ingredients

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1 tablespoon olive oil
1 onion, finely chopped
2 carrots, coarsely grated
2 courgettezucchiniXszucchini, summer squashX, coarsely grated, squeezed of excess moisture
2 cloves garlic, crushed
100g kale, trimmed, chopped
8 eggs
¼ cup gluten-free plain flourall purpose flourX
1 cup cooked quinoa
60g feta, crumbled
100g cherry tomatoes, halved
fresh thyme sprigs, to serve
mixed salad leaves, to serve

Instructions

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1 Preheat oven to 170ºC. Grease a 26cm x 16cm baking dish and line with baking paper.

2 Heat oil in a large non-stick frying pan over high heat. Add onion and cook, stirring, for 3 minutes or until softened. Add carrot, courgettes and garlic and cook, stirring, for 2 minutes. Add kale and cook, stirring, for 2 minutes or until wilted. Season with freshly ground black pepper.

3 Place eggs and flour in a large bowl, whisking to combine. Stir in quinoa, kale mixture and feta.

4 Pour mixture into prepared dish, then top with tomatoes, cut side up. Bake for 20–25 minutes or until golden and cooked through. Sprinkle with fresh thyme, then serve with salad leaves on the side.

Nutrition Info (per serve)

Calories 366 cal

Kilojoules 1529 kJ

Protein 23.7 g

Total fat 17.1 g

Saturated fat 4.5 g

Carbohydrates 24.6 g

Sugar 11.2 g

Dietary fibre 9.5 g

Sodium 363 mg

Calcium 192 mg

Iron 4.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.