Ingredients
The Crust:
- 1 cup flour
- 1/2 cup sugar
- 3 tbsp butter
- 1/4 cup milk
- 1/2 tbsp salt
The Filling:
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 tbsp Macadamia nut oil
- 1 tbsp minced fresh green onion
- 1 tsp Lavender Macadamia nut seasoning
- 2 cups sliced zucchini
- 2 cups sliced carrots
- 1/2 cup chopped red onions
- 1/2 cup chopped red bell peppers
How to Make It
1 – Sauté the Veggies: Begin by heating up the Macadamia nut oil in a saucepan over medium-high heat. Add the red onions, bell peppers, zucchini, carrots, and Lavender Macadamia nut seasoning. Sauté for a few minutes.
2 – Cool it Down: Remove the pan from the stove and let the vegetable mixture cool down completely.
3 – Preheat: Preheat your oven to 325°F.
4 -Prepare the Crust: In a separate bowl, mix all the crust ingredients (flour, sugar, butter, milk, and salt) together until it forms a dough.
5 -Mold the Dough: Using a pie dish, mold the dough evenly along the bottom and sides. Let it sit for a minute.
6 -Mix the Filling: In another bowl, mix the eggs and Parmesan cheese. Add this egg mixture to the cooled-down veggies and mix it all well.
7 – Assemble: Pour the vegetable filling directly into the pie crust. (Optional: Add a few teaspoons of sour cream or cream cheese on top of the pie for extra creaminess).
8 – Bake: Bake in the oven for 25-30 minutes, or until the crust and top are a beautiful golden brown.
Tip from the Kitchen: Serve this pie warm with a fresh green salad on the side. It is guaranteed to be a massive hit at your table!
Ready to get cooking?
The products featured in this recipe, including our Lavender Macadamia Nut Seasoning is available right now on our website.
