Easy Vegetable Pie
Elevate weeknight dinners with this Easy Vegetable Pie, a hearty and wholesome dish that seamlessly combines convenience and flavor. Featuring a crisp, flaky store-bought pie crust filled with a medley of sautéed vegetables like carrots, zucchini, broccoli, and spinach, this pie is both nutrient-packed and irresistibly satisfying. A rich mixture of eggs, milk, and shredded cheddar cheese binds the vibrant filling together, while aromatic garlic and dried thyme add layers of savory goodness. Ready in just under an hour, this family-friendly recipe pairs perfectly with a fresh side salad for a complete meal. Whether you're seeking a vegetarian main course or a versatile dish for meal prep, this vegetable pie delivers on both ease and taste.
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Recipe Information
Ingredients
- 1 pack store-bought pie crust
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1.5 cups broccoli florets, chopped
- 2 cups baby spinach
- 0.5 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 3 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish and set aside.
Heat olive oil in a large skillet over medium heat. Sauté the diced onion until soft, about 3-4 minutes.
Add minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the diced carrot, zucchini, and broccoli florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly.
Add the baby spinach and frozen peas to the skillet. Cook for 2-3 minutes until the spinach wilts. Season the vegetable mixture with salt, black pepper, and dried thyme. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the eggs and milk until combined.
Spread the sautéed vegetables evenly over the pie crust. Sprinkle the shredded cheddar cheese on top of the vegetables.
Pour the egg and milk mixture over the cheese and vegetables, ensuring it fills the gaps evenly.
Place the pie in 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 rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 5367 mg | 233% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 33.4 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1458 mg | 112% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2338 mg | 50% | |
*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.
