Veggie Cheese Pie

Treat your taste buds to the savory delight of this Veggie Cheese Pie, a wholesome and satisfying dish that combines fresh vegetables, creamy cheeses, and a flaky, homemade crust. Perfect for brunch, lunch, or dinner, this pie is loaded with sautéed zucchini, bell peppers, broccoli, spinach, cheddar, and feta, all bound together by a velvety egg and milk mixture. The crust, made from scratch, adds a buttery, golden foundation that takes this recipe to the next level. With just 25 minutes of prep time and a bake time of 35 minutes, this vegetarian pie is as convenient as it is delicious. Serve it warm with a side salad for an easy, crowd-pleasing meal that’s both nutritious and flavorful. Whether you're a veggie lover or looking for a creative way to enjoy more plant-based dishes, this Veggie Cheese Pie is a must-try!

Nutriscore Rating: 58/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2.5 cups All-purpose flour
• 0.75 cup Unsalted butter (cold, cubed)
• 6 tablespoons Cold water
• 0.5 teaspoon Salt
• 1 tablespoon Olive oil
• 1 medium Yellow onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 medium Zucchini (diced)
• 1 medium Bell pepper (diced, any color)
• 1.5 cups Broccoli (chopped into small florets)
• 2 cups Spinach (fresh)
• 3 large Eggs
• 0.5 cup Whole milk
• 1 cup Cheddar cheese (shredded)
• 0.5 cup Feta cheese (crumbled)
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Nutmeg (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

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 fingers to mix until the texture resembles coarse crumbs.

Step 3

Gradually add the cold water, a tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.

Step 4

While the dough chills, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Stir in the garlic and cook for another minute.

Step 5

Add the zucchini, bell pepper, and broccoli to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender. Add the spinach and cook until wilted. Remove from heat and set aside.

Step 6

In a mixing bowl, whisk together the eggs, milk, black pepper, and nutmeg (if using). Stir in the shredded cheddar cheese and crumbled feta cheese.

Step 7

Remove the dough from the refrigerator and roll it out on a floured surface to fit a 9-inch pie dish. Gently press the dough into the dish, trimming off any excess around the edges.

Step 8

Spread the cooked vegetable mixture evenly over the crust. Pour the egg and cheese mixture over the vegetables, ensuring even coverage.

Step 9

Bake the pie in the preheated oven for 30-35 minutes, or until the filling is set and the crust is golden brown.

Step 10

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

Nutrition Facts

Serving size	(1716.0g)

Amount per serving	% Daily Value*
Calories	3751.6

Total Fat 244.8g	0%
Saturated Fat 143.2g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1187.0mg	0%
Sodium 3656.9mg	0%
Total Carbohydrate 281.8g	0%
Dietary Fiber 19.7g	0%
Total Sugars 26.3g
Protein 112.0g	0%

Vitamin D 200.7IU	0%
Calcium 1911.4mg	0%
Iron 22.5mg	0%
Potassium 2664.6mg	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: 58.3%

Protein: 11.9%

Carbs: 29.8%