Ghost Town Vegetable Pie
A savory vegetable pie featuring broccoli or spinach, Swiss and Jack cheeses, and zucchini, baked to perfection with a flaky crust—the perfect comfort dish for family dinners.
Ingredients
- 1 1/2 to 2 cups fresh broccoli, chopped ⓘ
- 1 1/2 to 2 cups sliced fresh mushrooms ⓘ
- 1 1/2 cups grated Swiss cheese ⓘ
- 1/2 cup grated Jack cheese ⓘ
- 1 small zucchini, sliced thin ⓘ
- 1/2 teaspoon minced onion ⓘ
- 1/4 teaspoon garlic powder ⓘ
- 1/4 teaspoon celery salt ⓘ
- 1/2 teaspoon oregano ⓘ
- 1/2 teaspoon salt ⓘ
- Dash of pepper ⓘ
- 3 eggs ⓘ
- 1 cup milk or light cream ⓘ
- 1 tablespoon butter ⓘ
- Pastry for one pie crust ⓘ
Instructions
- Partially bake the pie shell for 12 minutes at 425°F.
- Boil broccoli for 4 to 5 minutes in salted water.
- If using thawed spinach, drain and chop it fine; otherwise, chop fresh broccoli.
- Sauté sliced mushrooms in butter until just tender, then drain.
- Mix together the broccoli (or spinach), mushrooms, minced onion, and all spices.
- Line the bottom of the partially baked pie crust with thinly sliced zucchini.
- Spread the broccoli mixture evenly over the zucchini.
- Lightly beat the eggs in a bowl; add milk or light cream and grated cheeses.
- Pour the egg mixture over the broccoli mixture in the pie crust.
- Bake the pie for about 35 to 40 minutes at 350°F until set and golden.
- Cool slightly before cutting and serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk or light cream. Adding a pinch of nutmeg can enhance the flavor profile. If you prefer a crustless version, simply grease a pie dish and bake the filling directly. Don't worry if you don't have Swiss cheese; Gruyère or mozzarella can serve as a substitute. For added crunch, try incorporating some shredded carrots.
Serving Suggestions
This vegetable pie is delicious on its own but pairs beautifully with a crisp green salad or a side of roasted vegetables. For a complete meal, serve it alongside a light tomato soup. It also makes for a great brunch dish, perfect for showcasing seasonal vegetables. Consider serving with a dollop of sour cream or a sprinkle of fresh herbs for extra flavor.
Storage & Reheating
Leftover Ghost Town Vegetable Pie can be stored in an airtight container in the refrigerator for up to three days. To reheat, place individual slices in the microwave for about 1-2 minutes or warm the entire pie in a preheated oven at 350°F for 15-20 minutes until heated through. Avoid overheating to keep the texture intact.
Nutrition & Diet Analysis (per serving)
Each serving of Ghost Town Vegetable Pie contains roughly 716 calories, with 10g protein, 78g carbohydrates, and 47g fat. It is an excellent source of iron (135% of the Daily Value), dietary fiber (98% of the Daily Value), and calcium (87% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
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 frozen vegetables instead of fresh?
Yes, you can definitely use frozen vegetables in this recipe. Just be sure to thaw and drain them well to avoid excess moisture in the pie. Frozen broccoli and spinach can work particularly well, ensuring you have a delicious, veggie-packed dish without the hassle of chopping fresh produce.
What can I substitute for the cheeses?
If you're looking for alternatives to Swiss and Jack cheese, feel free to experiment with cheeses like cheddar, feta, or even vegan cheese options if you're following a plant-based diet. Each will bring a unique flavor to the pie, so choose based on your personal taste preferences.
Is this pie suitable for vegetarian diets?
Absolutely! This Ghost Town Vegetable Pie is a fantastic option for vegetarian diets, packed with nutritious vegetables and cheeses. It can also be adapted to be vegan by replacing the eggs with a flaxseed meal mixture and using plant-based cheese alternatives, making it a versatile recipe for different dietary needs.
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).