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Garden Vegetable Pie

Delicious Garden Vegetable Pie for Cozy Nights In

This Garden Vegetable Pie is a comforting dish filled with vibrant seasonal vegetables, perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • Pie Crust Use a homemade or store-bought option for ease and convenience.
For the Filling
  • 2 medium Carrots Slice them thinly.
  • 1 medium Zucchini Can be substituted with yellow squash if desired.
  • 1 medium Red Bell Pepper Other bell pepper colors work too!
  • 1 cup Mushrooms Use sliced cremini or button mushrooms for the best taste.
  • 1 cup Broccoli Florets Fresh or frozen works well.
  • 2 cups Spinach Wilt before adding to remove excess moisture.
  • 1 cup Peas Fresh or frozen is perfect, or swap for green beans.
For the Creamy Sauce
  • 4 tablespoons Butter Unsalted is preferable.
  • 1/4 cup Flour All-purpose flour for best results.
  • 1 cup Whole Milk Substitute with plant-based milk for dairy-free.
  • 1 cup Vegetable Broth Low-sodium options help control salt content.
  • 1 cup Shredded Cheddar Cheese Choose any melting cheese that you love.
  • 1 tablespoon Fresh Thyme Dried herbs can be used but use less.
  • 1 tablespoon Fresh Parsley Dried herbs can be used but use less.
  • Salt Adjust to taste.
  • Pepper Adjust to taste.
  • 1 large Egg Optional for brushing the crust.

Equipment

  • 9-inch pie dish
  • Skillet
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Roll out your pie crust and place it in a 9-inch pie dish. Prick the bottom and blind bake for 8-10 minutes.
  3. Blanch sliced carrots and broccoli florets for 2-3 minutes. Sauté zucchini, mushrooms, and spinach in a skillet for about 5 minutes.
  4. Melt butter in a saucepan. Sauté onions or leeks until soft. Stir in flour to create a roux.
  5. Whisk in milk and vegetable broth, cooking until thickened, about 3-5 minutes.
  6. Season the sauce with salt, pepper, thyme, and parsley. Mix in cheddar cheese until melted.
  7. Fold in the pre-cooked vegetables to the creamy sauce.
  8. Pour the vegetable mixture into the pre-baked pie crust and spread evenly.
  9. Beat one egg and brush the edges of the pie crust if desired.
  10. Bake the pie for 25-35 minutes until golden-brown and bubbling.
  11. Allow the pie to rest for 10 minutes before slicing.
  12. Slice and serve warm, pairing with a salad or crusty bread.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 5000IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

For the best texture, always blind bake the crust and pre-cook high-moisture vegetables. Customize with your favorite vegetables as needed.

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