Sun Dried Tomato Creamy Vegetable Pie

Elevate your dinner table with the irresistible flavors of this Sun-Dried Tomato Creamy Vegetable Pie, a perfect blend of rich, savory goodness and wholesome veggies. This dish features a flaky pie crust brimming with a vibrant medley of sun-dried tomatoes, broccoli, carrots, and fresh spinach, all folded into a decadent cream cheese and Parmesan filling. Seasoned with a touch of basil and black pepper for a Mediterranean-inspired twist, this pie is baked to golden perfection. Easy to make in under 90 minutes, it's the ultimate comfort food for vegetarians or anyone craving a satisfying, veggie-packed main course. Slice it up and serve warm—ideal for family dinners, potlucks, or a cozy weekend treat!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 package Pie crust
• 1 cup Sun-dried tomatoes
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 cups Broccoli florets
• 1 medium Carrot, diced
• 2 cups Spinach, fresh
• 1 cup Heavy cream
• 4 ounces Cream cheese, softened
• 0.5 cup Parmesan cheese, grated
• 1 large Egg, lightly beaten
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried basil
• 1 tablespoon All-purpose flour

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Roll out the pie crust and fit it into a 9-inch pie pan. Trim any excess dough and crimp the edges. Set aside.

Step 3

In a small bowl, soak the sun-dried tomatoes in warm water for 5 minutes to soften them. Drain and chop into small pieces.

Step 4

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 5

Add the minced garlic and sauté for 1 more minute until fragrant.

Step 6

Stir in the broccoli florets and diced carrots. Cook for 5-6 minutes until they begin to soften.

Step 7

Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Remove the skillet from heat and set the vegetables aside to cool slightly.

Step 8

In a mixing bowl, whisk together the heavy cream, softened cream cheese, grated Parmesan cheese, and the lightly beaten egg until smooth.

Step 9

Season the cream mixture with salt, black pepper, dried basil, and 1 tablespoon of all-purpose flour. Stir to combine.

Step 10

Fold the cooled vegetables and chopped sun-dried tomatoes into the cream mixture until evenly distributed.

Step 11

Pour the filling into the prepared pie crust and spread it out evenly.

Step 12

Bake the pie in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.

Step 13

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

Nutrition Facts

Serving size	(813.5g)

Amount per serving	% Daily Value*
Calories	1028.1

Total Fat 47.3g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat 5.8g
Cholesterol 62.8mg	0%
Sodium 2370.1mg	0%
Total Carbohydrate 110.8g	0%
Dietary Fiber 19.6g	0%
Total Sugars 31.4g
Protein 47.8g	0%

Vitamin D 0IU	0%
Calcium 905.7mg	0%
Iron 13.0mg	0%
Potassium 4018.2mg	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: 40.2%

Protein: 18.0%

Carbs: 41.8%