Egg And Vegetable Pie
A hearty egg and vegetable pie featuring a savory blend of cheese, milk, and fresh vegetables, perfect for a comforting family meal or brunch. Its creamy filling and cheesy topping make it a versatile dish that appeals to all ages and can be enjoyed warm or at room temperature.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the milk, grated cheese, eggs, melted oleo, flour, and sherry well in a bowl.
- Add the chopped onion, chopped pepper, and broccoli flowerets to the mixture.
- Pour the mixture into a greased 9-inch pie pan.
- Bake in the preheated oven for 45 minutes until set and golden.
Tips & Substitutions
To enhance the flavor, consider adding herbs like thyme or dill to the egg mixture. If you don't have oleo, you can substitute with melted butter or margarine. For a lighter version, use egg whites instead of whole eggs. If you're looking for a quick side, serve it alongside Company Oven-Browned Mashed Potatoes.
Serving Suggestions
This egg and vegetable pie makes a great brunch dish and pairs beautifully with a fresh salad or fruit. Consider serving it with a side of Orange Dump Salad for a refreshing contrast. It's also perfect for meal prep, serving warm or at room temperature, making it suitable for gatherings or picnics.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 1 minute or until warmed through. You can also reheat in the oven at 350°F (175°C) for about 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Egg And Vegetable Pie contains roughly 381 calories, with 9g protein, 62g carbohydrates, and 11g fat. It is an excellent source of vitamin C (37% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this pie?
Absolutely! Feel free to substitute the broccoli with other vegetables like spinach, zucchini, or bell peppers based on your preference. Just ensure they are chopped finely and slightly cooked to avoid excess moisture in the pie.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just assemble it as directed, cover, and refrigerate. Bake it the next day as instructed, adding a few extra minutes if baking straight from the fridge.
Is this recipe suitable for a gluten-free diet?
To make this pie gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, especially the cheese and sherry, are labeled gluten-free to accommodate dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).