Green Garden Veg Pie
Discover the ultimate comfort food with this Green Garden Veg Pie, a savory masterpiece brimming with fresh, colorful vegetables and a buttery homemade crust. Perfectly golden and packed with nutrients, this pie features a medley of spinach, zucchini, broccoli, and peas, enhanced with the creamy richness of Gruyere cheese. The light and fluffy filling, made with whisked eggs and milk, is infused with aromatic garlic, onions, and parsley for a burst of flavor in every bite. Whether you're serving it as a hearty vegetarian main course or a crowd-pleasing dish for brunch, this pie is easy to make with simple ingredients and delivers a wholesome yet indulgent treat. Pair it with a crisp green salad for a complete meal that’s perfect for any season.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter, chilled and diced
- 60 milliliters Cold water
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Onion, finely diced
- 200 grams Spinach, roughly chopped
- 1 medium Zucchini, diced
- 150 grams Broccoli florets, finely chopped
- 100 grams Frozen peas
- 100 grams Gruyere cheese, grated
- 3 large Eggs
- 120 milliliters Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, finely chopped
Instructions
In a large bowl, mix the all-purpose flour with a pinch of salt. Add the chilled, diced butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 180°C (350°F).
Heat olive oil in a large skillet over medium heat. Add the garlic and onion, cooking until softened and fragrant, about 5 minutes.
Add the spinach, zucchini, broccoli, and frozen peas. Cook for an additional 5 minutes until the vegetables are tender. Season with salt, pepper, and parsley. Remove from heat and let cool slightly.
In a mixing bowl, whisk the eggs, milk, and Gruyere cheese together until well combined.
On a floured surface, roll out the dough to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it into the edges and trimming any excess.
Place the cooked vegetable mixture into the pie crust, spreading it out evenly.
Pour the egg, milk, and cheese mixture over the vegetables, ensuring it covers them evenly.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool slightly before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 531 mg | 23% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.3 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 281 mg | 22% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 570 mg | 12% | |
*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.
