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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) ensuring it reaches the right temperature for baking the pie.
- 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.
- 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.
- Make Roux: In a saucepan, melt butter and sauté onions or leeks until they’re tender and translucent to add depth of flavor.
- 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.
- Make Sauce: Gradually whisk in whole milk and vegetable broth, stirring constantly until the mixture thickens to a creamy sauce consistency.
- Season and Add Cheese: Season the sauce with salt, pepper, fresh thyme, and parsley. Stir in shredded cheddar cheese until melted and smooth.
- Combine Vegetables and Sauce: Fold in the pre-cooked vegetables carefully to coat them evenly with the cheese sauce.
- Fill Pie Crust: Pour the vegetable and cheese filling into the pre-baked pie crust, pressing gently to eliminate air pockets.
- Apply Egg Wash: Brush the edges of the pie crust with the beaten egg to promote a shiny, golden crust.
- Bake the Pie: Bake in the preheated oven for 25–35 minutes until the top is golden brown and the filling is bubbling.
- 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
