Overview
Cheese and Onion Oat Pie
By Amy // Posted Aug 16, 2020 // Category Savoury
I’m really happy to share my first savoury recipe with you all. This Cheese and Onion Oat Pie is really tasty, hearty and it the texture is great.
Although it’s vegetarian, the oats, cheese and onions really give it this meaty, chewy texture.
The ingredients also have a good umami to it that adds to the meaty savoury taste.
So, if you’re vegetarian this would be an excellent recipe to try out.
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tips
1. You don’t need to invert this pie
Contrary to the recipe below, this pie doesn’t have to be inverted before it’s finished cooking.
The picture you see above is what it looks like when you don’t invert it midway through cooking. As you can see in the picture above, I have layered the potatoes and they look really good.
You just need a few more potatoes to get the layered effect as you can see in my picture.
Honestly, I have tried both ways. Inverting and not. They both taste great.
If you do invert the pie, there are some more steps. It looks better as well.
You need to take it out of the oven. Then flip the pie over and brush it with butter. Then grill for another 5-6 minutes.
If you’re cooking for others and want to impress, definitely invert it.
2. It’s a pretty healthy pie
Compared to your usual pie, my cheese and onion oat pie is a much healthier option.
There are only 298 calories per serving (there are six servings in total) and the protein level is also pretty high.
Also, it’s nice to sometimes skip meat in your meals. Luckily, this recipe still has a meaty punch to it.
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. On a medium heat, heat oil and half of the butter in a frying pan. Add the onions and garlic, cook gently for around 10 minutes until soft. Remove from the pan and put it into a bowl.
Place oats evenly onto a baking sheet and toast in the preheated oven for 12 minutes. Leave the oats to cool.
Add the oats to the onions, grated cheese, eggs and parsley. Season with salt and pepper, then mix the ingredients well.
Line a tart pan with baking paper and oil the pan. Thinly slice the potato and place them at the bottom of the base. Make sure the potatoes are overlapping each other.
Spoon the oat mixture on top of the potato evenly. Press down with a spoon to make sure it becomes flat. Cover with tin foil and bake for 30 minutes.
Take the tart out of the oven and flip it over so that the potato slices are now on top. Remove the baking paper from the tart and place it onto a baking sheet.
Change the baking setting to grill. Melt butter and carefully brush it on top of the potato slices. Cook under the preheated grill for 5-6 minutes until the potatoes are lightly browned. Cut into wedges and serve.
Ingredients
Directions
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. On a medium heat, heat oil and half of the butter in a frying pan. Add the onions and garlic, cook gently for around 10 minutes until soft. Remove from the pan and put it into a bowl.
Place oats evenly onto a baking sheet and toast in the preheated oven for 12 minutes. Leave the oats to cool.
Add the oats to the onions, grated cheese, eggs and parsley. Season with salt and pepper, then mix the ingredients well.
Line a tart pan with baking paper and oil the pan. Thinly slice the potato and place them at the bottom of the base. Make sure the potatoes are overlapping each other.
Spoon the oat mixture on top of the potato evenly. Press down with a spoon to make sure it becomes flat. Cover with tin foil and bake for 30 minutes.
Take the tart out of the oven and flip it over so that the potato slices are now on top. Remove the baking paper from the tart and place it onto a baking sheet.
Change the baking setting to grill. Melt butter and carefully brush it on top of the potato slices. Cook under the preheated grill for 5-6 minutes until the potatoes are lightly browned. Cut into wedges and serve.
Servings 6
- Amount Per Serving
- Calories 298
- % Daily Value *
- Total Fat 15.8g25%
- Saturated Fat 7.5g38%
- Cholesterol 85mg29%
- Sodium 180mg8%
- Total Carbohydrate 28.2g10%
- Dietary Fiber 4.5g18%
- Sugars 2.6g
- Protein 11.6g24%
- Calcium 18.7%
- Iron 2%
- Vitamin D 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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