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1
Prep the vegetables, which makes it all quicker. Preheat oven to 325 deg F/160 deg C, and generously grease a deep square oven dish, roughly 7 x 7 x 2 inches deep/ 20 x 20 x 5 cm.
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2
Heat the oil over high heat in a large pot, then add the chopped onion, sweet pepper and celery. Fry, stirring often, until softened, about 10 minutes.
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3
Add the grated zucchini and stir into other vegetables Saute for a few minutes, then sprinkle over the lemon zest, juice, sugar, seasoning salt, thyme and garlic. Keep heat quite high right through this sauteeing.
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4
Drain the asparagus in sieve or colander.
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5
When the vegetables in the pot are more or less halfway cooked, pull off the heat. There should be no visible liquid. Stir in the asparagus.
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6
Whisk together the eggs, milk, flour, baking powder, turmeric, pepper and Tabasco (if used) in a bowl. Add more salt if you like.
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7
Tip or ladle the vegetables into the greased dish. Pour over the egg mixture, and stir in the grated cheese. Mix lightly.
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8
Bake for about an hour, or until the pie has risen slightly, is light brown on top, and does not wobble when shaken.
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9
Leave to settle a while, but keep warm. Cut into squares to serve. Will wait happily in a warming oven for a while, and is better tasting the next day!
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10
Delicious with baked or fried chicken.
