Linnea’s Carrot & Cheddar Cheese Pie

Here’s the recipe for a delicious vegetarian pie. This pie is from the Iona Abbey Kitchen. The dinner we served this was the only time in my three months on the island there were NO leftovers. Seventy very happy people ate every tasty morsel. See what you think.

Pastry Base Ingredients

250 grams whole wheat flour

125 grams butter (or sunflower spread, or half of each)

1/2 tsp salt

1 egg

The method

Preheat oven to 350°

Line a 1o” springform pan with parchment paper, let it overhang the edges a bit this will make it easier to lift out of the pan.

Mix the base ingredients together then roll out the dough to a large thin circle. Place the dough in the pan so the pasty comes up the sides. Make sure the dough isn’t broken or the filling will leak through. Mend any breaks with pastry. Set aside and make filling.

Filling Ingredients

1 large onion finely chopped

1-2 cloves of garlic pressed

500-600 grams of grated carrots

1 tsp honey (I used a generous squirt from the bottle)

1 tsp salt

1 tsp thyme (I used a rounded measure)

1/2 tsp fresh grated nutmeg (I used way more, cuz I like the bright flavor)

3 eggs

200 ml milk

200 grams cheddar cheese grated

3 tsp fresh grated parmesan (again I used more than called for, probably 2 Tbsps)

The method

Fry the onions and garlic in a bit of butter until they are transparent. Add the grated carrots and cook without browning, for about five minutes. Season with honey, salt, thyme, and nutmeg. Set aside.

Mix eggs, milk, and cheeses in a bowl until smooth. Add the carrot mixture. Stir through. Pour into the prepared pastry crust.

Bake for 30-40 minutes, until set.

I had leftover filling so I put it in ramkins and baked those. It worked great. On Iona we never wasted anything so I couldn’t chuck the extra filling.

Enjoy!