Description
Indulge in the comforting flavors of Garden Vegetable Pie, a delightful dish that combines fresh vegetables with a flaky crust. This savory pie is packed with vibrant zucchini, carrots, and bell peppers, creating a perfect meal for busy weeknights or cozy gatherings. With its golden-brown topping and rich filling, it’s bound to impress your family and friends. Easy to prepare and endlessly adaptable, this recipe will become a staple in your kitchen!
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 1 medium zucchini, diced
- 2 medium carrots, chopped
- 1 cup bell peppers (any color), diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil. Add onions and garlic; sauté until translucent (4-5 minutes).
- Stir in zucchini, carrots, and bell peppers. Cook until softened (7-8 minutes). Season with salt and pepper.
- In a bowl, whisk together the eggs and cheddar cheese.
- Roll out the pie crust into a greased baking dish. Pour in sautéed vegetables followed by the egg mixture.
- Bake for 30-35 minutes until golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 150mg
Keywords: Feel free to substitute any seasonal vegetables you have on hand. Add fresh herbs like thyme or basil for extra flavor. To avoid a soggy crust, consider blind-baking your pie shell briefly before adding the filling.