Garden Vegetable Pie – The Ultimate Guide to a Flavorful Homemade Dish Recipe

Introduction

This garden vegetable pie is a delightful way to enjoy a medley of fresh vegetables wrapped in a flaky crust. Packed with vibrant flavors and creamy cheese sauce, it makes a perfect homemade dish for any season.

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

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Prepare the pie crust and blind bake it for 8–10 minutes to prevent sogginess.
3. Step 3: Pre-cook the vegetables by blanching carrots and broccoli, then sauté zucchini, mushrooms, and spinach to remove excess moisture.
4. Step 4: In a saucepan, melt the butter and sauté onions or leeks until soft and fragrant.
5. Step 5: Stir in the flour to create a roux and cook it for 1–2 minutes to remove the raw flour taste.
6. Step 6: Gradually whisk in the milk and vegetable broth, cooking until the sauce thickens to a creamy consistency.
7. Step 7: Season the sauce with salt, pepper, thyme, and parsley, then stir in the shredded cheddar cheese until melted.
8. Step 8: Fold the pre-cooked vegetables gently into the cheese sauce, mixing until well combined.
9. Step 9: Pour the vegetable mixture evenly into the blind-baked pie crust, pressing gently to eliminate air pockets.
10. Step 10: Brush the edges of the pie crust with the beaten egg to achieve a golden, shiny finish.
11. Step 11: Bake for 25–35 minutes or until the top is golden brown and the filling is bubbling.
12. Step 12: Let the pie rest for 10 minutes before slicing—this helps the filling set and makes serving easier.

Tips & Variations

• Use a mix of your favorite vegetables or whatever is fresh and in season to customize the pie.
• For added depth, sauté a small amount of garlic with the onions or leeks.
• Try different cheeses like mozzarella or Gruyère for a unique flavor profile.
• To make it vegetarian, ensure your broth is vegetable-based rather than chicken broth.

Storage

Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Avoid microwaving to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables in this pie?

Yes, frozen vegetables like peas or broccoli work well. Just be sure to thaw and drain them thoroughly before adding to the filling to avoid excess moisture.

How do I prevent the crust from getting soggy?

Blind baking the crust before adding the filling helps keep it crisp. Additionally, removing excess moisture from the vegetables by blanching and sautéing is important.

Garden Vegetable Pie – The Ultimate Guide to a Flavorful Homemade Dish Recipe

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★★★★★

4.5 from 127 reviews

• Author: lina
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Garden Vegetable Pie is a delightful homemade dish featuring a flaky pie crust filled with a medley of fresh vegetables in a creamy, cheesy sauce. Perfectly baked to golden perfection, it combines a variety of seasonal vegetables with rich herbs and a savory roux-based filling, making it a wholesome and comforting meal for any occasion.

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Ingredients

Scale 1x2x3x

Pie Crust

• 1 pie crust (homemade or store-bought)

Vegetables

• 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)

Sauce

• 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

Other

• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) ensuring it reaches the right temperature for baking the pie.
2. Blind Bake Pie Crust: Prepare your pie crust by placing it in a pie dish and blind bake it for 8–10 minutes to prevent sogginess once the filling is added.
3. Prepare Vegetables: Blanch carrots and broccoli to soften slightly, and sauté zucchini, mushrooms, and spinach to reduce moisture, ensuring a moist but not soggy filling.
4. Make Roux: In a saucepan, melt butter and sauté onions or leeks until they’re tender and translucent to add depth of flavor.
5. Add Flour: Stir in flour to the melted butter and onions to create a roux, cooking it for 1–2 minutes to eliminate the raw flour taste.
6. Make Sauce: Gradually whisk in whole milk and vegetable broth, stirring constantly until the mixture thickens to a creamy sauce consistency.
7. Season and Add Cheese: Season the sauce with salt, pepper, fresh thyme, and parsley. Stir in shredded cheddar cheese until melted and smooth.
8. Combine Vegetables and Sauce: Fold in the pre-cooked vegetables carefully to coat them evenly with the cheese sauce.
9. Fill Pie Crust: Pour the vegetable and cheese filling into the pre-baked pie crust, pressing gently to eliminate air pockets.
10. Apply Egg Wash: Brush the edges of the pie crust with the beaten egg to promote a shiny, golden crust.
11. Bake the Pie: Bake in the preheated oven for 25–35 minutes until the top is golden brown and the filling is bubbling.
12. Rest and Serve: Allow the pie to rest for 10 minutes after baking to set the filling before slicing and serving.

Notes

• Blind baking the crust prevents a soggy bottom and ensures a crisp texture.
• Wilt and squeeze the spinach to remove excess moisture and avoid watery filling.
• You can substitute cheddar with your preferred melting cheese like mozzarella or Gruyère for varied flavors.
• If using frozen peas, thaw them before adding to the filling to maintain texture.
• Resting the pie after baking helps the filling to firm up for cleaner slices.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: garden vegetable pie, vegetable pie recipe, homemade vegetable pie, cheesy vegetable pie, vegetarian pie, savory pie, pie with vegetables, easy vegetable pie, healthy vegetable pie