Tomato Spinach and Spring Onion Pie
Elevate your savory pie game with this vibrant Tomato Spinach and Spring Onion Pie, a delightful fusion of fresh veggies and creamy filling encased in a flaky pie crust. Perfectly seasoned with a touch of Parmesan cheese and a pinch of nutmeg, this dish combines sweet, juicy cherry tomatoes, wilted spinach, and sautéed spring onions for a medley of flavors and textures. The rich blend of eggs and heavy cream creates a luxurious custard that bakes to golden perfection, making it an excellent choice for brunch, lunch, or a light dinner. Quick to prepare and easy to customize, this pie is a celebration of wholesome ingredients and comfort food simplicity. Pair it with a crisp green salad for an elegant, balanced meal that’s sure to impress!
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Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 300 grams Cherry tomatoes
- 200 grams Fresh spinach leaves
- 3 stalks Spring onions, finely chopped
- 3 large Eggs
- 200 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Roll out the pie crust into a 9-inch pie dish, trimming and crimping the edges as desired. Chill in the fridge for 10 minutes.
Step 3
In a skillet, heat the olive oil over medium heat. Add the chopped spring onions and sauté for 2 minutes until softened.
Step 4
Add the spinach to the skillet and cook, stirring occasionally, until wilted, about 3 minutes. Remove from heat and let cool slightly.
Step 5
Halve the cherry tomatoes and set them aside.
Step 6
In a mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, black pepper, and nutmeg (if using).
Step 7
Spread the cooked spinach and spring onions evenly over the base of the chilled pie crust.
Step 8
Arrange the halved cherry tomatoes on top of the spinach, cut side up.
Step 9
Pour the egg and cream mixture evenly over the vegetables in the pie crust.
Step 10
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
Step 11
Allow the pie to cool for 10 minutes before slicing and serving.
Nutrition Facts
| Serving size | (1206.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2534.8 |
| Total Fat 177.8g | 0% |
| Saturated Fat 73.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 808mg | 0% |
| Sodium 4584.8mg | 0% |
| Total Carbohydrate 164.1g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 13.2g | |
| Protein 62.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 932.9mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2291.9mg | 0% |
Source of Calories