Spring Vegetable Pie
Celebrate the vibrant flavors of the season with this delightful Spring Vegetable Pie! Encased in a buttery, homemade crust, this savory pie is filled with a medley of tender leeks, asparagus, sweet peas, and wilted spinach, all brought together by a creamy egg custard infused with crumbled feta cheese and fragrant fresh herbs like dill and parsley. A touch of nutmeg adds a subtle warmth, making every bite irresistibly flavorful. Perfect as a centerpiece for brunch, lunch, or a light dinner, this pie is as versatile as it is delicious. Prepped in just 30 minutes and baked to golden perfection, it's a must-try recipe that showcases the best of spring produce.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 1 teaspoon Salt
- 3 tablespoons Ice water
- 1 tablespoon Olive oil
- 1 large Leek (white and light green parts only, thinly sliced)
- 200 grams Asparagus (trimmed and cut into 1-inch pieces)
- 150 grams Peas (fresh or frozen)
- 100 grams Spinach
- 3 large Eggs
- 150 milliliters Heavy cream
- 100 grams Feta cheese (crumbled)
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (freshly grated, optional)
Instructions
Preheat your oven to 190°C (375°F).
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
Add the ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, heat the olive oil in a large skillet over medium heat. Add the sliced leek and sauté for 2-3 minutes until softened.
Add the asparagus and peas to the skillet and cook for another 2 minutes. Then add the spinach and stir until just wilted. Remove from heat and set aside.
In a medium mixing bowl, whisk together the eggs, heavy cream, crumbled feta, chopped dill, chopped parsley, black pepper, and nutmeg (if using).
Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess dough.
Prick the base of the dough with a fork to prevent bubbling and pre-bake the crust for 10 minutes. Remove from the oven and set aside.
Spread the cooked vegetable mixture evenly over the pre-baked crust.
Pour the egg and cream mixture over the vegetables, ensuring it is evenly distributed.
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 for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.6 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 756 mg | 58% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1406 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.
