I have so many friends who tell me, “I don’t want to be vegetarian, but I do want to cook more meals without meat”. This recipe is for them! It’s a family favourite that’s been doing the rounds for years. It is versatile, easy, delicious, and so filling that you never miss the meat. In fact, I’ve served it up to the most ardent meat-eaters and have won every one of them over.

Traditionally, the pie calls for 1 cup of cooked, chopped spinach, but I like to mix it up depending on what is in season (and in my fridge). So in summer I might add corn, tomato and grated courgette, and have been known to throw in left over roast veges from the night before’s dinner in winter.

Here is the basic recipe; feel free to adapt it to suit yourself:

4 eggs

2 cups milk

1/2 cup plain flour

1/2 teaspoon baking powder

1 cup grated cheese

salt and pepper

1 -2 cups chopped/grated vegetables

Whisk eggs and milk together then add remaining ingredients. Pour into a well-greased pie dish and bake at 200 degrees for about 45 minutes or until set and brown. Cut into slices and serve with salad or vegetables.

The pie is also delicious cold for the next day’s lunch, and is ideal for taking on picnics.