Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: gently saute onions in olive oil till soft, add green vegetables and cook till veges are tender but still a little crisp (about 10 mins). meanwhile, trim one piece of pastry to fit pie plate and bake blind for approximately 15 mins at 200 degrees celsius. cool slightly. beat eggs and yoghurt until creamy, add the 1/2 cup of parmesan, tamari and parsley. season with salt and pepper to taste. place cooked veges in pastry base. pour egg mix over veges, sprinkle with extra parmesan. use second sheet of pastry to create pastry lattice (brush with milk) or leave plain, as desired. bake at 200 degrees celsius for 10 mins, reduce oven to 180 degrees celsius and bake for a further 25 minutes or until golden. serve warm or cold.

Target recipe: preheat oven 375f. heat oil plus 3 t water in large skillet. add the carrots and cauliflower and saute, covered, over moderate heat. lift the lid and stir occasionally until crisp tender. stir in the scallions and saute for another minute, just until slightly limp. stir in peas and parsley and remove from heat. in mixing bowl, combine beaten eggs with the milk, feta and thyme. stir in the skillet mixture and add a little pepper. oil a 10 in. tart pan. line the bottom with half the crumbs and pour the vegetable mixture in. top with the remaining crumbs. bake for 20 to 25 minutes, or until set and top is golden. let stand for 10 min before cutting.