Lynn'S Vegetable Pie
A savory vegetable pie featuring broccoli, cheese, and a creamy egg filling, perfect for a comforting family dinner or a hearty vegetarian meal.
Ingredients
Instructions
- Preheat oven to 400°F.
- Lightly oil a 10-inch pie plate or quiche dish.
- Cook broccoli until almost tender and drain.
- Toss together chopped broccoli, chopped onion, chopped green pepper, and shredded Cheddar cheese; put in pie plate.
- Put remaining ingredients (milk, biscuit mix, eggs, pepper) in a blender and whirl until smooth.
- Pour the blended mixture over the vegetables in the dish.
- Bake at 400°F for 35 to 40 minutes.
- Let stand 5 minutes before serving.
Tips & Substitutions
For a delightful twist, consider adding diced tomatoes or zucchini to the vegetable mix. If you're short on Cheddar cheese, feel free to substitute with mozzarella or a dairy-free cheese alternative. Make sure not to overcook the broccoli; it should still have a bit of crunch to enhance the texture of the pie. This recipe is a great way to use up leftover vegetables from meals or even from dishes like Strawberry Ribbon Salad.
Serving Suggestions
This vegetable pie is delicious served warm or at room temperature. Pair it with a fresh side salad or a bowl of soup for a complete meal. Consider serving it alongside Popovers With Cheese for a comforting and hearty dinner. It also makes a great brunch option, perfect for gatherings with friends or family.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F until warmed through, about 15 minutes. Alternatively, you can microwave individual slices for about 1-2 minutes, but the oven method helps maintain the pie's texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Lynn'S Vegetable Pie contains roughly 551 calories, with 20g protein, 54g carbohydrates, and 29g fat. It is an excellent source of calcium (46% of the Daily Value), protein (40% of the Daily Value), and vitamin A (29% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 758mg per serving (33% 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 make this pie ahead of time?
Yes, you can prepare the pie in advance and refrigerate it before baking. Just cover it tightly with plastic wrap and store it for up to 24 hours. When you're ready to bake, simply remove the wrap and bake as directed. This makes it a convenient option for busy days.
Can I freeze Lynn's Vegetable Pie?
Absolutely! After baking, let the pie cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, thaw it in the refrigerator overnight, then bake at 350°F until heated through.
What can I substitute for the biscuit mix?
If you don't have biscuit mix on hand, you can make your own by combining 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and a pinch of salt. This homemade mix works just as well in the recipe and allows for more control over the ingredients.
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).