Best 2 Spring Vegetable Pie Recipes

Embark on a culinary journey with our delectable Spring Vegetable Pie, a vibrant and flavorful dish that embodies the essence of springtime. This savory pie features a flaky, golden crust encasing a medley of fresh, seasonal vegetables, each contributing its unique flavor and texture. Asparagus, with its tender spears and delicate flavor, takes center stage, while sugar snap peas add a delightful crunch and sweetness. Carrots and leeks lend their earthy notes, while red bell peppers bring a vibrant pop of color and a hint of spice. The creamy filling, made with a blend of Gruyère and Parmesan cheeses, perfectly complements the vegetables, creating a rich and satisfying experience. Explore variations of this classic recipe, including a vegan option with a creamy cashew-based filling and a gluten-free version with an almond flour crust. Discover the versatility of this dish by experimenting with different vegetables and herbs, creating a unique and personalized culinary masterpiece.

Here are our top 2 tried and tested recipes!

SPRING VEGETABLE PIE

Spring Vegetable Pie image

This recipe comes from Knorr Soup Recipes. Makes a great brunch dish when served with fresh mixed fruits. If you can't find Knorr Spring Vegetable flavor recipe mix you may use Knorr Vegetable soup & recipe mix.For those who like a little more cheese, you may add an additional 1/2 cup shredded Swiss Cheese Prep time is the time it takes to mix up recipe. It DOES NOT allow for Spinach Thaw time

Provided by redwine

Categories Brunch

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

4 eggs
1 1/2 cups milk
1 cup shredded swiss cheese (about 4 ounces)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (1 1/4 ounce) package knorr spring vegetable soup mix
1 (9 inch) frozen deep dish pie shell

Steps:

Preheat oven and baking sheet to 350.
In large bowl, whisk eggs. Blend in Milk,Cheese, Spinach and.
Knorr recipe mix.
Pour into frozen pie crust.
Bake on baking sheet 60 minutes or until knife inserted in center comes out clean.

SKILLET VEGETABLE POTPIE

Skillet Vegetable Potpie image

Loaded with the season's finest offerings, this pie comes together in one skillet and manages to be hearty yet light. Leek provides a sweet and aromatic base, potatoes add body, fennel delivers an earthy note and asparagus imparts crisp freshness. (You could also use broccoli or green beans.) Sour cream in the base offers a slight tang and keeps the sauce light. Be sure to chop all of your vegetables around the same size to ensure they cook evenly and are tender by the time the pastry is golden. If you like, add other seasonal vegetables like peas or fava beans in the spring, or cauliflower or brussels sprouts in the fall and winter. (Frozen vegetables work well, too.) When using store-bought puff pastry, thaw it in the fridge overnight. If you don't have an ovenproof 9- or 10-inch skillet, simply transfer the mixture to a similar-sized round or square baking dish.

Provided by Hetty McKinnon

Categories dinner, weeknight, pies and tarts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 leek, finely chopped into ¼-inch pieces
2 garlic cloves, finely chopped
1 fennel bulb, cored and finely diced into ¼-inch pieces (about 14 ounces)
2 medium Yukon Gold or red-skinned potatoes, peeled and finely diced into ¼-inch pieces (about 14 ounces)
16 to 20 asparagus spears, trimmed and sliced into ¼-inch pieces (about 12 ounces)
1 1/2 teaspoons kosher salt (Diamond Crystal)
Black pepper
2 tablespoons all-purpose flour, plus more for rolling
1 cup vegetable stock
8 ounces sour cream
1 bunch of chives, finely sliced (about ½ cup)
1 tablespoon Dijon mustard
1 cup grated Gruyère (about 3 ounces)
1 (14-ounce) sheet puff pastry, completely thawed
1 egg, beaten with 1 tablespoon of water

Steps:

Place an oven rack in the middle position, and heat oven to 450 degrees. Line a sheet pan with foil and set aside.
Heat a 9- to 10-inch ovenproof skillet over medium high. Add the olive oil, leek, garlic and fennel, and cook, stirring, for 2 to 3 minutes, until softened. Add the potatoes, asparagus and salt, then season with black pepper and stir. Scatter with the flour and give it a quick stir to coat well. Add the stock, sour cream, chives, Dijon mustard and Gruyère, and stir until well combined. Remove from heat.
On a lightly floured surface using a lightly floured rolling pin, roll out the pastry 1 to 2 inches wider than the skillet. Carefully place the puff pastry over the top of the skillet and trim any long edges, then, working quickly, tuck and fold in the edges of the pastry so it sits just inside the rim of the skillet, to create a rough border. Brush the pastry with egg wash and carefully score the top with a few slits to allow air to escape during baking.
Place the skillet on the baking sheet and transfer to the middle rack of the oven. Bake for 20 to 25 minutes, until the pastry is golden and bubbling around the edges. Let sit for 10 minutes before eating.

Tips:

Prepare vegetables properly: Before adding vegetables to the pie, make sure they are cleaned, trimmed, and cut into uniform pieces. This will ensure even cooking and a more cohesive filling.
Use a variety of vegetables: Don't be afraid to mix and match different vegetables to create a flavorful and colorful filling. Some good options include carrots, peas, broccoli, cauliflower, and zucchini.
Season the vegetables well: Before adding the vegetables to the pie, season them with salt, pepper, and any other desired herbs or spices. This will enhance their flavor and make the filling more savory.
Use a good quality pie crust: The pie crust is an important part of the dish, so it's important to use a good quality one. You can either make your own pie crust from scratch or purchase a pre-made one from the store.
Blind bake the pie crust: Before filling the pie crust, it's important to blind bake it. This will help to prevent the crust from becoming soggy. To blind bake the crust, preheat the oven to the desired temperature, then place the pie crust in the oven for 10-15 minutes, or until the crust is golden brown.
Don't overfill the pie: When filling the pie, be sure not to overfill it. This will make it difficult to seal the pie properly and could cause the filling to spill out during baking.
Seal the pie edges well: Once the pie is filled, it's important to seal the edges well. This will prevent the filling from leaking out during baking. To seal the edges, use a fork to crimp the edges of the pie crust together.
Brush the pie crust with milk or egg wash: Before baking the pie, brush the top of the pie crust with milk or egg wash. This will help to give the crust a golden brown color and a shiny finish.
Bake the pie until golden brown: Bake the pie according to the recipe instructions, or until the crust is golden brown and the filling is bubbling.

Conclusion:

With its vibrant vegetable filling and flaky crust, this spring vegetable pie is a delicious and satisfying dish that is perfect for any occasion. Whether you're serving it for a weeknight dinner or a special gathering, this pie is sure to be a hit. So next time you're looking for a delicious and easy-to-make meal, give this spring vegetable pie a try!