Whole Foods Organic Veggie Pie
Savor the wholesome goodness of the Whole Foods Organic Veggie Pie, a nutritious and flavor-packed dish that's perfect for any meal of the day! Crafted with a hearty whole-grain pie crust and filled with an assortment of vibrant organic vegetables like zucchini, carrots, spinach, and cherry tomatoes, this savory pie is both satisfying and nourishing. The creamy egg and milk custard is infused with fresh parsley and thyme, creating a delightful herbaceous flavor, while a generous sprinkle of shredded cheese adds a rich, melty finish. This veggie-packed delight is easy to prepare, with only 30 minutes of prep time, and bakes to golden perfection in 45 minutes. Whether you’re looking for a vegetarian option for brunch, lunch, or dinner, this organic veggie pie delivers wholesome ingredients and farm-fresh flavors in every bite.
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Recipe Information
Ingredients
- 1 pre-made crust (or homemade, 9-inch) whole-grain pie crust
- 2 tablespoons organic olive oil
- 1 medium (diced) organic yellow onion
- 3 cloves (minced) organic garlic cloves
- 1 medium (diced) organic zucchini
- 2 medium (diced) organic carrots
- 1 medium (diced) organic red bell pepper
- 2 cups (packed) organic baby spinach
- 1 cup (halved) organic cherry tomatoes
- 2 tablespoons (chopped) organic fresh parsley
- 1 teaspoon organic fresh thyme
- 4 large organic eggs
- 1 cup organic whole milk
- 1 cup (cheddar, mozzarella, or your choice) organic shredded cheese
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Place the whole-grain pie crust in a 9-inch pie dish. If using a pre-made crust, ensure it is thawed. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the diced zucchini, carrots, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are just tender.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
Stir in the cherry tomatoes, chopped parsley, and fresh thyme. Remove the skillet from heat and allow the vegetables to cool slightly.
In a medium mixing bowl, whisk together the eggs, whole milk, sea salt, and black pepper.
Sprinkle half of the shredded cheese evenly over the bottom of the pie crust.
Spread the sautéed vegetable mixture evenly over the cheese layer in the pie crust.
Pour the egg and milk mixture over the vegetables, ensuring it fills the crust evenly.
Sprinkle the remaining shredded cheese over the top.
Place the pie in the preheated oven and bake for 40-45 minutes, or until the filling is set and the top is golden brown.
Remove the pie from the oven and let it cool for 10 minutes before slicing.
Serve warm and enjoy your wholesome Whole Foods Organic Veggie Pie!
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 42.6 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 1437 mg | 111% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3080 mg | 66% | |
*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.
