|leftovers from beef and/or chicken|
|200 g (7 oz)||frozen mixed vegetables|
|1 medium size||onion|
|1 bunch||cilantro and chives|
|100 g (3.5 oz)||preserved artichokes|
|salt and pepper|
Prepare a pie crust dough (see Quiche Base Dough). Grease with margarine a round pie baking pan and place dough in it. Reserve.
Fry onion on a little oil with the meat leftovers. Add the frozen vegetables and cook for about 5 minutes in medum heat, pan covered with lid. Remove from heat. Chop the cilantro and chives and add to the cooked ingredients, toss well and also add the oats (it will absorb extra liquid formed). Season with salt and pepper.
Drain artichokes, cut into small pieces and add to cooked mixture, tossing well.
Spread mixture over the pie crust dough and garnish with slices of red pepper.
Bake in a pre-heated oven at 200 °C for 30 minutes