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.
Nutrition & Diet Analysis (per serving)
931
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).