Tomato Spinach and Spring Onion Pie
Elevate your savory pie game with this vibrant Tomato Spinach and Spring Onion Pie, a delightful fusion of fresh veggies and creamy filling encased in a flaky pie crust. Perfectly seasoned with a touch of Parmesan cheese and a pinch of nutmeg, this dish combines sweet, juicy cherry tomatoes, wilted spinach, and sautéed spring onions for a medley of flavors and textures. The rich blend of eggs and heavy cream creates a luxurious custard that bakes to golden perfection, making it an excellent choice for brunch, lunch, or a light dinner. Quick to prepare and easy to customize, this pie is a celebration of wholesome ingredients and comfort food simplicity. Pair it with a crisp green salad for an elegant, balanced meal that’s sure to impress!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 300 grams Cherry tomatoes
- 200 grams Fresh spinach leaves
- 3 stalks Spring onions, finely chopped
- 3 large Eggs
- 200 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 180°C (350°F).
Roll out the pie crust into a 9-inch pie dish, trimming and crimping the edges as desired. Chill in the fridge for 10 minutes.
In a skillet, heat the olive oil over medium heat. Add the chopped spring onions and sauté for 2 minutes until softened.
Add the spinach to the skillet and cook, stirring occasionally, until wilted, about 3 minutes. Remove from heat and let cool slightly.
Halve the cherry tomatoes and set them aside.
In a mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, black pepper, and nutmeg (if using).
Spread the cooked spinach and spring onions evenly over the base of the chilled pie crust.
Arrange the halved cherry tomatoes on top of the spinach, cut side up.
Pour the egg and cream mixture evenly over the vegetables in the pie crust.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 4585 mg | 199% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 13.2 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 933 mg | 72% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2292 mg | 49% | |
*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.
