Spring Vegetable Pie

Celebrate the vibrant flavors of the season with this delightful Spring Vegetable Pie! Encased in a buttery, homemade crust, this savory pie is filled with a medley of tender leeks, asparagus, sweet peas, and wilted spinach, all brought together by a creamy egg custard infused with crumbled feta cheese and fragrant fresh herbs like dill and parsley. A touch of nutmeg adds a subtle warmth, making every bite irresistibly flavorful. Perfect as a centerpiece for brunch, lunch, or a light dinner, this pie is as versatile as it is delicious. Prepped in just 30 minutes and baked to golden perfection, it's a must-try recipe that showcases the best of spring produce.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 250 grams All-purpose flour
• 125 grams Unsalted butter (cold, cubed)
• 1 teaspoon Salt
• 3 tablespoons Ice water
• 1 tablespoon Olive oil
• 1 large Leek (white and light green parts only, thinly sliced)
• 200 grams Asparagus (trimmed and cut into 1-inch pieces)
• 150 grams Peas (fresh or frozen)
• 100 grams Spinach
• 3 large Eggs
• 150 milliliters Heavy cream
• 100 grams Feta cheese (crumbled)
• 2 tablespoons Fresh dill (chopped)
• 2 tablespoons Fresh parsley (chopped)
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg (freshly grated, optional)

Directions

Step 1

Preheat your oven to 190°C (375°F).

Step 2

In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Add the ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix.

Step 4

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

While the dough chills, heat the olive oil in a large skillet over medium heat. Add the sliced leek and sauté for 2-3 minutes until softened.

Step 6

Add the asparagus and peas to the skillet and cook for another 2 minutes. Then add the spinach and stir until just wilted. Remove from heat and set aside.

Step 7

In a medium mixing bowl, whisk together the eggs, heavy cream, crumbled feta, chopped dill, chopped parsley, black pepper, and nutmeg (if using).

Step 8

Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess dough.

Step 9

Prick the base of the dough with a fork to prevent bubbling and pre-bake the crust for 10 minutes. Remove from the oven and set aside.

Step 10

Spread the cooked vegetable mixture evenly over the pre-baked crust.

Step 11

Pour the egg and cream mixture over the vegetables, ensuring it is evenly distributed.

Step 12

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

Step 13

Allow the pie to cool for 5-10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1058.5g)

Amount per serving	% Daily Value*
Calories	2151.4

Total Fat 104.9g	0%
Saturated Fat 52.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 797.3mg	0%
Sodium 3789.2mg	0%
Total Carbohydrate 220.7g	0%
Dietary Fiber 15.3g	0%
Total Sugars 13.6g
Protein 66.3g	0%

Vitamin D 123IU	0%
Calcium 756.3mg	0%
Iron 22.4mg	0%
Potassium 1406.1mg	0%

*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: 45.1%

Protein: 12.7%

Carbs: 42.2%