When the garden is bursting with fresh vegetables, what better way to enjoy them than in a comforting, savory pie? This Garden Vegetable Pie is packed with colorful, seasonal veggies, wrapped in a flaky, golden crust. It’s a dish that brings warmth to your kitchen and makes every bite feel like a hug from the inside. Whether you’re craving a light dinner or looking to impress guests, this pie is a winner. Trust me, it’s about to become your new go-to when you want to eat something wholesome and satisfying. Ready to dig in? Let’s get baking!
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Why You’ll Love Garden Vegetable Pie
This pie isn’t just a meal—it’s a celebration of all the fresh, vibrant veggies available at your fingertips. Here’s why it’ll steal the show:
- Fresh and Flavorful: With a mix of garden-fresh vegetables like carrots, peas, and spinach, every bite bursts with natural flavor. It’s the perfect way to savor the season.
- Hearty yet Light: This pie strikes the balance of being satisfying without feeling too heavy. The veggies create a light filling that’s still hearty enough to fill you up.
- Vegetarian Delight: This dish is a dream for vegetarians (and anyone who loves plant-based meals). It’s packed with wholesome, nutrient-rich ingredients that leave you feeling good.
- Versatile: You can make this pie your own by using any combination of vegetables you love. Want to add some zucchini? Or maybe sweet potatoes? The choice is yours!
- Perfect for Meal Prep: Make it ahead of time, store it in the fridge, and reheat when you’re ready to eat. It’s just as delicious the next day!
Ingredients
Here’s everything you’ll need for this tasty, veggie-packed pie:
- Carrots: Sweet, tender carrots bring a natural sweetness and a pop of color.
- Peas: Fresh or frozen, peas add a little burst of texture and a light flavor.
- Spinach: Packed with nutrients, spinach gives the pie a nice earthy flavor and a vibrant green hue.
- Potatoes: Tender potatoes make the filling hearty and comforting.
- Onion: Adds depth and savory flavor to the filling.
- Garlic: Fresh garlic brings a savory, aromatic punch to the dish.
- Cheddar Cheese: Optional, but adds a lovely creamy, melty richness.
- Vegetable Broth: To make the filling flavorful and just the right consistency.
- Flour: Used for thickening the filling to make it just the right creamy texture.
- Olive Oil: For sautéing the veggies and building flavor.
- Salt & Pepper: Essential for seasoning the filling and balancing the flavors.
- Pie Crust: Use your favorite store-bought or homemade pie crust for a flaky, golden exterior.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into how to make this delicious, veggie-packed pie:
Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your pie bakes evenly and gets that golden, crispy crust.
Sauté the Vegetables: In a large pan, heat some olive oil over medium heat. Add the onions and garlic and sauté until they’re soft and fragrant, about 5 minutes. Add the carrots, peas, and potatoes, and cook until they’re tender, about 10-12 minutes. Stir in the spinach and cook until wilted.
Make the Sauce: In a small bowl, mix together some vegetable broth and flour to make a slurry. Pour it into the pan with the veggies, and stir until the sauce thickens and becomes creamy. Season with salt and pepper to taste.
Assemble the Pie: Roll out your pie crust and fit it into a pie dish. Pour the veggie filling into the crust and spread it out evenly. If you’re using cheese, sprinkle some on top of the filling for a cheesy, golden finish.
Top and Seal: Place another layer of pie crust on top and pinch the edges to seal the pie. Cut a few slits in the top crust to allow steam to escape during baking.
Bake to Perfection: Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and flaky. Let it cool slightly before serving.
Serve and Enjoy: Slice and serve this warm, delicious pie with a fresh salad or your favorite side dish. It’s comforting, satisfying, and perfect for any occasion.
How to Serve Garden Vegetable Pie
Here are a few ways to elevate your meal:
- Fresh Salad: Pair your pie with a crisp green salad, dressed with a tangy vinaigrette for a fresh contrast.
- Roasted Veggies: Add a side of roasted vegetables to complement the veggie pie. Roasted Brussels sprouts or sweet potatoes would work beautifully.
- Bread: A warm, crusty loaf of bread is always a great choice to serve alongside, perfect for dipping into any leftover sauce.
Additional Tips
Here are a few tips to make your Garden Vegetable Pie even better:
- Make it Ahead: This pie is a great make-ahead meal. Prepare the filling and assemble the pie, then store it in the fridge until you’re ready to bake.
- Try Different Vegetables: Feel free to use any vegetables you have on hand. Mushrooms, zucchini, or bell peppers would all be great additions!
- Gluten-Free Option: Use a gluten-free pie crust to make this dish gluten-free. You can also swap out the flour for a gluten-free thickener.
- Add Protein: For an extra protein boost, consider adding cooked lentils, chickpeas, or tofu to the filling.
FAQ Section
Q1: Can I use frozen vegetables for this pie?
A1: Yes! Frozen vegetables work perfectly in this recipe, and they’re convenient too. Just be sure to thaw and drain any excess moisture before using them in the filling.
Q2: Can I make this dish ahead of time?
A2: Absolutely! You can prepare the pie and refrigerate it before baking. When you’re ready, just pop it in the oven for a fresh, warm pie.
Q3: How do I store leftovers?
A3: Store leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave when you’re ready to enjoy it again.
Q4: Can I freeze this pie?
A4: Yes! You can freeze the pie before baking. Just wrap it tightly in plastic wrap and aluminum foil, then bake it directly from the freezer—just add a few extra minutes to the baking time.
Q5: Can I make this pie without cheese?
A5: Yes, the pie is just as delicious without cheese. The creamy vegetable filling is flavorful on its own.
Q6: How do I make the pie crust from scratch?
A6: If you prefer a homemade crust, you can make your own using flour, butter, salt, and cold water. There are plenty of easy recipes online for a simple, flaky pie crust.
Q7: Can I add a protein to this pie?
A7: Yes! If you want to add protein, cooked lentils, chickpeas, or tofu are great options to include in the filling.
Q8: Can I use other types of potatoes?
A8: You can use any type of potato you prefer. Yukon Gold or red potatoes work well and will give the filling a nice creamy texture.
Q9: Can I make the crust gluten-free?
A9: Yes, you can use a gluten-free pie crust to make this dish suitable for those with gluten sensitivities.
Q10: Can I make this dish spicier?
A10: Of course! Feel free to add some chili flakes or a dash of hot sauce to give the pie a little heat.
Conclusion
Garden Vegetable Pie is the ultimate comfort food made with wholesome, fresh ingredients. It’s a dish that celebrates vegetables in the most delicious way possible. Whether you’re serving it for a family dinner or enjoying it as leftovers, this pie is sure to become a staple in your kitchen. So, grab those veggies, get baking, and enjoy a slice of this veggie-packed goodness today!
Print
Garden Vegetable Pie
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Southern, American
- Diet: Vegetarian
Description
A savory pie filled with garden-fresh yellow squash, zucchini, tomatoes, bacon, and cheese, creating a delicious and comforting meal. A perfect way to enjoy seasonal vegetables
Ingredients
- 1 (9-inch) pie shell
- 2 cups yellow squash, thinly sliced (about 2 small squash)
- 2 cups zucchini, thinly sliced (about 2 small zucchini)
- 1 red tomato, sliced
- 1/3 cup red onion, diced
- 4 slices bacon, cooked crispy
- 1 1/4 cups cheese (mozzarella and cheddar recommended)
- 3 tablespoons mayonnaise
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook Bacon: Cook the bacon in a skillet until crispy. Set aside to drain.
- Sauté Vegetables: In the same skillet, add the squash, zucchini, and red onion. Sauté in the bacon grease for 3-4 minutes, until they start to soften.
- Prepare Cheese Mixture: In a separate bowl, combine 1 cup of cheese with the mayonnaise.
- Assemble Pie: Layer half of the vegetable mixture into the bottom of the pie shell. Top with half of the sliced tomatoes, then spread the cheese mixture on top. Add half of the chopped bacon and sprinkle with the basil and oregano.
- Add Remaining Ingredients: Add the remaining zucchini, squash, tomatoes, bacon, and top with the remaining 1/4 cup of cheese.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the pie is golden and bubbly.
- Serve: Let the pie cool for a few minutes before slicing and serving.
Notes
- You can cook the vegetables longer in the skillet to your preferred consistency before assembling the pie.
- Feel free to use other cheeses or add extra herbs to customize the flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg