Forget everything you thought you knew about pies!

The crust is a crispy savoury mince shell and the filling is a creamy veggie eggy mixture and the two come together to make a really different quiche style pie which tastes amazing and makes a great change from the usual pasty crust especially if you are watching the calories.

Crust

Low – calories spray
500g lean mince beef
1 onion, chopped
1tsp lazy garlic
1 large egg, lightly beaten
30g parmesan cheese, finely grated

Filling

Low – calorie spray
2 carrots, grated
1 red pepper, finely chopped
2 small courgettes, grated
4 large eggs, lightly beaten
50g parmesan cheese, grated
2tbs fresh basil, finely shredded
2tsp Dijon mustard
Salt and freshly ground black pepper

Preheat the oven 200c, gas 6, 400f

Heat a non-stick lidded pan on a medium heat, spray the pan with low – calorie spray, add the mince beef and cook until brown, add the onion and cook until soft, stir in the egg, cheese and flour and mix well. Press the mince mixture into a 25cms glass or ceramic quiche dish and push up the sides to form a case for the filling to be poured into.

Filling

Spray the same non – stick lidded pan with low – calorie spray and cook the leek, carrots, pepper and courgette over a medium heat until the vegetables are soft and tender, transfer to a mixing bowl and leave to cool.

When cool, stir in the eggs, parmesan cheese, basil, mustard and salt and pepper and mix well.

Pour into the mince case and bake for 50 minutes until baked and golden brown.