1. Prep the vegetables, which makes it all quicker. Preheat oven to 325 deg F/160 deg C, and generously grease a deep square oven dish, roughly 7 x 7 x 2 inches deep/ 20 x 20 x 5 cm. 2. Heat the oil over high heat in a large pot, then add the chopped onion, sweet pepper and celery. Fry, stirring often, until softened, about 10 minutes. 3. Add the grated zucchini and stir into other vegetables Saute for a few minutes, then sprinkle over the lemon zest, juice, sugar, seasoning salt, thyme and garlic. Keep heat quite high right through this sauteeing. 4. Drain the asparagus in sieve or colander. 5. When the vegetables in the pot are more or less halfway cooked, pull off the heat. There should be no visible liquid. Stir in the asparagus. 6. Whisk together the eggs, milk, flour, baking powder, turmeric, pepper and Tabasco (if used) in a bowl. Add more salt if you like. 7. Tip or ladle the vegetables into the greased dish. Pour over the egg mixture, and stir in the grated cheese. Mix lightly. 8. Bake for about an hour, or until the pie has risen slightly, is light brown on top, and does not wobble when shaken. 9. Leave to settle a while, but keep warm. Cut into squares to serve. Will wait happily in a warming oven for a while, and is better tasting the next day! 10. Delicious with baked or fried chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
