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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great luncheon or light dinner recipe! The pie crust made from bread works really well and is much easier than pastry. I think it originally came from the Australian Womans Weekly. I've been making it for years. Serve it with a tossed green salad and some chips (fries)on the side. Ingredients:
8 slices whole wheat bread |
margarine |
3/4 cup grated tasty cheese |
1 small red capsicum, chopped |
1 tablespoon margarine |
3 medium leeks, sliced |
1 clove garlic, crushed |
2 tablespoons cornflour |
1 cup milk |
1 chicken stock cube |
3 eggs, beaten |
Directions:
1. Remove crusts from bread and spread with margarine.
2. Retain the crusts.
3. Line the base and sides of a deep pie plate with bread, buttered side down.
4. Sprinkle with grated cheese and press down.
5. Set aside.
6. In a saucepan melt margarine.
7. Add leeks and cook for 5 minutes.
8. Stir in capsicum and garlic and cook 1 minute.
9. Stir in blended cornflour, milk and crumbled stock cube.
10. Cook for 3 minutes.
11. Remove from heat and stir in eggs.
12. Pour into bread lined pie plate.
13. Use the reserved crusts to decorate the top in a lattice pattern.
14. Bake in oven 200 deg celsius for 30 minutes or until filling is set.
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