Description
This hearty garden vegetable pie is loaded with fresh veggies, creamy sauce, and a flaky crust—a delicious vegetarian meal for any occasion.
Ingredients
1 pie crust (homemade or store-bought)
2 medium carrots, sliced thin
1 zucchini, diced
1 red bell pepper, diced
1 cup mushrooms, sliced
1 cup broccoli florets
1 cup spinach, wilted and squeezed dry
1 cup peas (fresh or frozen)
2 tbsp butter
2 tbsp flour
1 cup whole milk or heavy cream
1/2 cup vegetable broth
1 cup shredded cheddar cheese
1 tsp fresh thyme
1 tsp parsley
Salt and pepper, to taste
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 375°F (190°C).
Blind bake the pie crust for 8–10 minutes; set aside.
Blanch carrots and broccoli. Sauté zucchini, mushrooms, and spinach to reduce moisture.
In a saucepan, melt butter and sauté onions or leeks (optional) until soft.
Stir in flour to form a roux; cook for 1–2 minutes.
Gradually whisk in milk and broth, stirring until thickened.
Add salt, pepper, thyme, and parsley. Stir in shredded cheese until melted.
Fold in the pre-cooked vegetables and mix thoroughly.
Fill the pie crust evenly with the vegetable mixture, pressing to eliminate air pockets.
Brush crust edges with egg wash.
Bake for 25–35 minutes until golden brown and bubbling.
Let rest for 10 minutes before slicing and serving.
Notes
Use a variety of vegetables for vibrant flavor and presentation.
Pre-cooking moisture-heavy vegetables is crucial to prevent a soggy crust.
For extra flavor, add sautéed onions or leeks to the sauce base.
Easily made ahead and reheated—perfect for meal prep or entertaining.
- Prep Time: 25 minutes (estimated from steps)
- Cook Time: 35 minutes
- Category: Dinner / Main Course
- Method: Stovetop + Baked
- Cuisine: Vegetarian
