Easy Vegetable Pie

Elevate weeknight dinners with this Easy Vegetable Pie, a hearty and wholesome dish that seamlessly combines convenience and flavor. Featuring a crisp, flaky store-bought pie crust filled with a medley of sautéed vegetables like carrots, zucchini, broccoli, and spinach, this pie is both nutrient-packed and irresistibly satisfying. A rich mixture of eggs, milk, and shredded cheddar cheese binds the vibrant filling together, while aromatic garlic and dried thyme add layers of savory goodness. Ready in just under an hour, this family-friendly recipe pairs perfectly with a fresh side salad for a complete meal. Whether you're seeking a vegetarian main course or a versatile dish for meal prep, this vegetable pie delivers on both ease and taste.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pack store-bought pie crust
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic cloves, minced
• 1 medium carrot, diced
• 1 medium zucchini, diced
• 1.5 cups broccoli florets, chopped
• 2 cups baby spinach
• 0.5 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme
• 3 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the pie crust into a 9-inch pie dish and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Sauté the diced onion until soft, about 3-4 minutes.

Step 4

Add minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Stir in the diced carrot, zucchini, and broccoli florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly.

Step 6

Add the baby spinach and frozen peas to the skillet. Cook for 2-3 minutes until the spinach wilts. Season the vegetable mixture with salt, black pepper, and dried thyme. Remove from heat and let cool slightly.

Step 7

In a mixing bowl, whisk together the eggs and milk until combined.

Step 8

Spread the sautéed vegetables evenly over the pie crust. Sprinkle the shredded cheddar cheese on top of the vegetables.

Step 9

Pour the egg and milk mixture over the cheese and vegetables, ensuring it fills the gaps evenly.

Step 10

Place the pie in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.

Step 11

Remove the pie from the oven and let it rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	1571.4 grams (1571.4g)

Amount per serving	% Daily Value*
Calories	3280

Total Fat 203.90g	261%
Saturated Fat 66.70g	334%
Polyunsaturated Fat 2.80g
Cholesterol 701mg	234%
Sodium 5367mg	233%
Total Carbohydrate 285.70g	104%
Dietary Fiber 21.40g	76%
Total Sugars 33.40g
Protein 91.60g	183%

Vitamin D 230IU	1152%
Calcium 1459mg	112%
Iron 17mg	95%
Potassium 2338mg	50%

*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.

Source of Calories

Fat: 54.9%

Protein: 11.0%

Carbs: 34.2%