Sun Dried Tomato Creamy Vegetable Pie
Elevate your dinner table with the irresistible flavors of this Sun-Dried Tomato Creamy Vegetable Pie, a perfect blend of rich, savory goodness and wholesome veggies. This dish features a flaky pie crust brimming with a vibrant medley of sun-dried tomatoes, broccoli, carrots, and fresh spinach, all folded into a decadent cream cheese and Parmesan filling. Seasoned with a touch of basil and black pepper for a Mediterranean-inspired twist, this pie is baked to golden perfection. Easy to make in under 90 minutes, it's the ultimate comfort food for vegetarians or anyone craving a satisfying, veggie-packed main course. Slice it up and serve warm—ideal for family dinners, potlucks, or a cozy weekend treat!
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Recipe Information
Ingredients
- 1 package Pie crust
- 1 cup Sun-dried tomatoes
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 cups Broccoli florets
- 1 medium Carrot, diced
- 2 cups Spinach, fresh
- 1 cup Heavy cream
- 4 ounces Cream cheese, softened
- 0.5 cup Parmesan cheese, grated
- 1 large Egg, lightly beaten
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried basil
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie pan. Trim any excess dough and crimp the edges. Set aside.
In a small bowl, soak the sun-dried tomatoes in warm water for 5 minutes to soften them. Drain and chop into small pieces.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and sauté for 1 more minute until fragrant.
Stir in the broccoli florets and diced carrots. Cook for 5-6 minutes until they begin to soften.
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Remove the skillet from heat and set the vegetables aside to cool slightly.
In a mixing bowl, whisk together the heavy cream, softened cream cheese, grated Parmesan cheese, and the lightly beaten egg until smooth.
Season the cream mixture with salt, black pepper, dried basil, and 1 tablespoon of all-purpose flour. Stir to combine.
Fold the cooled vegetables and chopped sun-dried tomatoes into the cream mixture until evenly distributed.
Pour the filling into the prepared pie crust and spread it out evenly.
Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.9 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 735 mg | 16% | |
*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.
