Egg and Vegetable Pie
Bursting with a medley of colorful vegetables and rich, cheesy goodness, this Egg and Vegetable Pie is a delightful, nutrient-packed meal perfect for any time of day. Featuring a buttery, flaky homemade pie crust as its base, this recipe combines tender zucchini, sweet bell peppers, hearty spinach, and a perfectly seasoned egg filling with melted cheddar cheese for a harmonious blend of flavors. The recipe's simple yet rewarding techniques, like blind baking for a crisp crust and sautéing the veggies to enhance their natural sweetness, make it an approachable option for cooks of all skill levels. Ready in just over an hour, this savory pie is ideal for brunches, light dinners, or weekday meal prep. Serve it with a crisp side salad or fresh fruit for a wholesome, crowd-pleasing dish!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Cold unsalted butter
- 60 ml Cold water
- 6 large Eggs
- 120 ml Milk
- 100 grams Cheddar cheese, shredded
- 1 tablespoon Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 medium Bell pepper, diced
- 1 medium Zucchini, diced
- 100 grams Spinach, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
Instructions
Start with the pie crust: In a large mixing bowl, combine the all-purpose flour and a pinch of salt. Add the cold butter, cut into small cubes, and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
Gradually add the cold water, a tablespoon at a time, and mix until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.
Preheat your oven to 190°C (375°F). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trimming any excess around the edges. Use a fork to dock the bottom of the crust to prevent puffing.
Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 5 minutes. Set aside to cool.
While the crust cools, prepare the filling: Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute.
Stir in the bell pepper and zucchini, cooking for 5-6 minutes until tender. Finally, add the spinach and cook until wilted. Season the vegetable mixture with salt, black pepper, and dried thyme. Remove from heat.
In a large bowl, whisk together the eggs and milk. Stir in the shredded cheddar cheese and the sautéed vegetable mixture.
Pour the egg and vegetable filling into the pre-baked crust, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until the filling is set and lightly golden on top.
Allow the egg and vegetable pie to cool for 5-10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 213 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 417 mg | 9% | |
*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.
