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Delicious Garden Vegetable Pie for Cozy Nights In

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 350
A hearty and flavorful vegetable pie perfect for cozy evenings, packed with fresh garden produce and cheesy goodness.

Ingredients

Pie Crust

  • 2 medium Carrots (Slice them thinly.)
  • 1 medium Zucchini (Can be substituted with yellow squash.)
  • 1 medium Red Bell Pepper (Other bell pepper colors work too!)
  • 1 cup Mushrooms (Use sliced cremini or button mushrooms.)
  • 1 cup Broccoli Florets (Fresh or frozen.)
  • 2 cups Spinach (Wilt before adding.)
  • 1 cup Peas (Fresh or frozen.)
  • 4 tablespoons Butter (Unsalted preferred.)
  • 1/4 cup Flour (All-purpose flour.)
  • 1 cup Whole Milk (Substitute with plant-based milk.)
  • 1 cup Vegetable Broth (Low-sodium preferred.)
  • 1 cup Shredded Cheddar Cheese (Any melting cheese.)
  • 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

Pepper

  • 1 large Egg (Optional for brushing the crust.)

Instructions 

  • Preheat oven to 375°F (190°C). Prepare pie crust in a pie dish.
  • Sauté carrots, bell pepper, mushrooms, broccoli, and spinach in butter until tender. Stir in flour, then gradually add milk and broth, cooking until thickened. Mix in cheese, thyme, parsley, salt, and pepper.
  • Pour the vegetable filling into the prepared crust. Brush the crust with beaten egg if desired.
  • Bake for 40 minutes until golden brown. Let cool slightly before serving.

Notes

Use fresh vegetables for the best flavor and texture.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: homemade
Keyword: Vegetables