VEGETABLE CHEESE PIE

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Vegetable Cheese Pie image

Make and share this Vegetable Cheese Pie recipe from Food.com.

Provided by Chef Regina V. Smith

Categories     Savory Pies

Time 3h

Yield 8 serving(s)

Number Of Ingredients 19

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tbsp. unsalted butter, cold cut into 1/2 inch cubes
1/4 cup shortening
4 -6 tablespoons ice water
1 large egg, beaten with 2 tbsp. water
10 ounces fresh Baby Spinach
2 medium leeks, chopped (pale green and white parts only)
1/4 cup olive oil
1 medium red onion, chopped
2 medium carrots, diced (1/4 inch dice)
2 cups diced zucchini (1/4 inch dice)
4 garlic cloves, finely chopped
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
16 ounces ricotta cheese
1 large egg, beaten
1 1/2 cups gruyere, coarsely grated

Steps:

  • Make Pastry.
  • Blend together flour, salt, butter, and shortening with your fingertips, or a pastry blender just until most of the mixture resemble coarse meal with small (roughly pea-sized) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated.
  • Squeeze a small handful: if it doesn't hold together, add ore ice eater 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture or pastry will be tough.)
  • Turn out mixture onto a lightly floured surface and divide into 8 portions. With the heel of your hand smear each portion once or twice in a forward motion. Gather dough together with a scraper and divide in half. Form into 2 balls, then flatten into 2 (5 inch disks). Chill, wrapped in plastic wrap until firm, about 1 hour.
  • Roll out 1 disk (keep the other chilled) into an 11 inch round on a lightly floured surface with a floured rolling pin, then fit into pie plate. Trim excess dough, leaving a 1/2 inch overhang, then fold overhang under and crimp decoratively. Chill 30 minutes.
  • Make Filling while Shell Chills.
  • Bring 1 inch of water to a boil in a 5 to 6 quart heavy pot. Stir in spinach and cook, covered over moderate heat until just wilted, approximately 1 minute. Drain in a colander and, when cool enough to handle, squeeze dry.
  • Wash leeks in a bowl of cold water, then lift out and drain.
  • Heat olive oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute red onion, leeks and carrots, stirring occasionally until onion is golden, about 6 minutes. Add zucchini, garlic, thyme 1/4 teaspoons salt, and 1/8 teaspoons pepper. Saute stirring occasionally, until zucchini is just tender, 3 to 4 minutes. Remove from heat and cool completely.
  • Stir together ricotta, spinach, sauteed vegetables, Gruyere and the remaining 1/2 teaspoons salt and 1/8 teaspoons pepper.
  • Assemble and Bake Pie:.
  • Put baking sheet in the middle of oven and preheat to 425°F
  • Roll out remaining disk of dough into an 11 inch round on a lightly floured surface with a floured rolling pin and cut into 10 (3/4 inch wide) strips. Spoon filling into chilled pie shell. Arrange 5 pastry strips, 3/4 inch apart, over filling, trimming ends of strips. Arrange the remaining 5 strips, 3/4 inch apart over the other strips to form a lattice pattern, trimming ends. Press ends of the lattice onto edge of pie shell.
  • Brush egg wash over pastry lattice and edge. Bake on hot baking sheet until the pastry is golden and filling is set, about 25 to 30 minutes. Transfer pie of a rack and cool to warm.

Tara Sarver
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Everyone loved it!


Muhammad Usman Rajpoot
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This pie was a hit!


LYNX GAMING
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I will definitely be making this again.


Sophia Wright
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This pie is a keeper!


Jana Shaito
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I love this recipe!


Kinobe Sulaiman
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This pie was delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.


Deadre Lovett
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I made this pie for a potluck and it was a huge hit! Everyone loved it. The vegetables were tender and flavorful, and the cheese was melted and gooey. The crust was also very flaky and delicious. I will definitely be making this pie again.


Kabelo Lebekwe
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This pie was delicious! I used a variety of vegetables, including broccoli, carrots, and zucchini. The cheese was melted and gooey, and the crust was flaky and golden brown. I will definitely be making this again.


Christine Clarkson
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This recipe is a keeper! The pie was so easy to make and it turned out perfect. The vegetables were tender and flavorful, and the cheese was melted and gooey. I will definitely be making this again and again.


Bob Atwood
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This pie was a hit with my family! The flavors were well-balanced and the crust was flaky and delicious. I will definitely be making this again.


Fuyad Kamal
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I love this recipe! It's so easy to make and always turns out perfect. The vegetables are tender and flavorful, and the cheese is melted and gooey. I highly recommend this recipe!


Sohail Abrar
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This pie was delicious! The crust was flaky and the filling was creamy and flavorful. I would definitely recommend this recipe.


Bassamkhan Khansaab
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I made this pie for a potluck and it was a huge hit! Everyone loved it. The vegetables were tender and flavorful, and the cheese was melted and gooey. The crust was also very flaky and delicious. I will definitely be making this pie again.


sarah rose
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This recipe is a keeper! The pie was so easy to make and it turned out perfect. The vegetables were tender and flavorful, and the cheese was melted and gooey. I will definitely be making this again and again.


Sugandika Gunawardana
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This pie was delicious! I used a variety of vegetables, including broccoli, carrots, and zucchini. The cheese was melted and gooey, and the crust was flaky and golden brown. I will definitely be making this again.


Adnan Yasar
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I love this recipe! It's so easy to make and always turns out perfectly. The vegetables are tender and flavorful, and the cheese is melted and gooey. I highly recommend this recipe.


Ari bykn
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This vegetable cheese pie was a hit with my family! The flavors were well-balanced and the crust was flaky and delicious. I will definitely be making this again.