Vegetarian Savory Potato Pie
Indulge in the comforting flavors of our Vegetarian Savory Potato Pie, a show-stopping dish that combines hearty potatoes, sautéed onions, and fragrant garlic with a rich blend of fresh thyme, rosemary, and a hint of nutmeg. Nestled between flaky store-bought pie crusts, the creamy filling includes eggs, heavy cream, and oozy cheddar cheese, creating a luscious texture and balanced taste. Perfectly golden and crisp on the outside, this savory pie makes an elegant centerpiece for dinner parties, holiday celebrations, or a cozy night in. Ready in under two hours, this recipe marries classic flavors with family-friendly appeal while highlighting wholesome vegetarian ingredients. Serve it warm and enjoy the irresistible aroma and flavors that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 5 pieces medium potatoes
- 1 piece medium onion
- 3 pieces garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 2 pieces eggs
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 pieces store-bought pie crusts
Instructions
Preheat the oven to 375°F (190°C).
Peel and thinly slice the potatoes into 1/4-inch rounds.
Slice the onion thinly and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
Add the potato slices, thyme, rosemary, salt, and black pepper to the skillet. Stir well to coat the potatoes with oil and spices.
Cover and cook for 10-12 minutes, stirring occasionally, until the potatoes are tender but not falling apart.
Season with nutmeg and adjust salt and pepper to taste. Remove from heat and let it cool slightly.
In a medium bowl, whisk together eggs and heavy cream until well combined.
Carefully roll out one pie crust and fit it into a 9-inch pie pan. Trim the edges if necessary.
Sprinkle half of the shredded cheese evenly over the bottom of the pie crust.
Spread the cooked potato mixture evenly over the cheese.
Pour the egg and cream mixture over the potato filling evenly.
Sprinkle the remaining cheese on top of the potato filling.
Roll out the second pie crust and place it over the filling. Trim excess edges and crimp the edges of the crusts together to seal.
Cut a few small slits in the top of the pie to allow steam to escape.
Bake in the preheated oven for 45-50 minutes, until the crust is golden brown and the filling is set.
Allow the pie to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 4.3 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 176 mg | 14% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 846 mg | 18% | |
*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.
