Veggie Cheese Pie
Treat your taste buds to the savory delight of this Veggie Cheese Pie, a wholesome and satisfying dish that combines fresh vegetables, creamy cheeses, and a flaky, homemade crust. Perfect for brunch, lunch, or dinner, this pie is loaded with sautéed zucchini, bell peppers, broccoli, spinach, cheddar, and feta, all bound together by a velvety egg and milk mixture. The crust, made from scratch, adds a buttery, golden foundation that takes this recipe to the next level. With just 25 minutes of prep time and a bake time of 35 minutes, this vegetarian pie is as convenient as it is delicious. Serve it warm with a side salad for an easy, crowd-pleasing meal that’s both nutritious and flavorful. Whether you're a veggie lover or looking for a creative way to enjoy more plant-based dishes, this Veggie Cheese Pie is a must-try!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsalted butter (cold, cubed)
- 6 tablespoons Cold water
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 1 medium Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 medium Zucchini (diced)
- 1 medium Bell pepper (diced, any color)
- 1.5 cups Broccoli (chopped into small florets)
- 2 cups Spinach (fresh)
- 3 large Eggs
- 0.5 cup Whole milk
- 1 cup Cheddar cheese (shredded)
- 0.5 cup Feta cheese (crumbled)
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
Gradually add the cold water, a tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
While the dough chills, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Stir in the garlic and cook for another minute.
Add the zucchini, bell pepper, and broccoli to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender. Add the spinach and cook until wilted. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, milk, black pepper, and nutmeg (if using). Stir in the shredded cheddar cheese and crumbled feta cheese.
Remove the dough from the refrigerator and roll it out on a floured surface to fit a 9-inch pie dish. Gently press the dough into the dish, trimming off any excess around the edges.
Spread the cooked vegetable mixture evenly over the crust. Pour the egg and cheese mixture over the vegetables, ensuring even coverage.
Bake the pie in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.
Allow the Veggie Cheese Pie to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 280 mg | 22% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 447 mg | 10% | |
*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.
