Broccoli Spinach Pie
Discover the wholesome and flavorful charm of this Broccoli Spinach Pie, a savory dish that’s perfect for brunch, dinner, or any cozy gathering. This recipe features a flaky pie crust filled with a nutrient-packed mixture of tender broccoli, wilted spinach, and aromatic garlic sautéed to perfection. A creamy custard blend of eggs, heavy cream, and a duo of cheddar and Parmesan cheeses ties it all together, delivering a rich, cheesy flavor in every bite. Seasoned with a hint of nutmeg for a warm, earthy touch, this pie bakes to golden-brown perfection in under an hour. Whether served warm or at room temperature, this veggie-packed delight is simple to make, irresistibly delicious, and guaranteed to impress both vegetable enthusiasts and picky eaters alike. Perfect for meal prep, family dinners, or even as a meatless main course, this recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Fresh broccoli florets
- 3 cups Fresh spinach leaves
- 1 package Pie crust dough
- 3 large Eggs
- 0.5 cups Heavy cream
- 1.5 cups Shredded cheddar cheese
- 0.25 cups Grated Parmesan cheese
- 2 cloves Minced garlic
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust dough and carefully transfer it to a 9-inch pie dish. Trim and crimp the edges if needed. Set aside.
In a medium-sized skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the broccoli florets to the skillet. Cook for 4-5 minutes, stirring occasionally, until they begin to soften.
Add the spinach leaves to the skillet and cook for another 2-3 minutes, stirring until wilted. Lightly season with a pinch of salt and pepper. Remove from heat.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg (if using) until well combined.
Stir in the shredded cheddar cheese and grated Parmesan cheese into the egg mixture.
Add the cooked broccoli and spinach mixture to the bowl, stirring to evenly combine all ingredients.
Pour the filling into the prepared pie crust, spreading it out evenly.
Place the pie dish into the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.6 g | 326% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 5091 mg | 221% | |
| Total Carbohydrate | 273.6 g | 99% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 13.8 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1714 mg | 132% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
