Scandal Boggs ┃ Fashion, Beauty & Home

For a vegetarian-friendly centerpiece that celebrates the bountiful flavors of spring, indulge your guests with a Savory Easter Pie. This delightful pie is filled with a medley of vibrant vegetables, eggs, and cheese, creating a dish that is not only visually stunning but also a celebration of fresh, seasonal ingredients. Whether you’re catering to vegetarians or simply want to offer a flavorful alternative, this Vegetarian Easter Pie is sure to be a crowd-pleaser at your festive table.

For our Easter 2024 Master List of Recipes, click here

Ingredients: For the Pie Crust:

• 2 cups all-purpose flour
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup ice-cold water
• 1/2 teaspoon salt

For the Filling:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, chopped
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• Salt and black pepper, to taste
• Fresh herbs (such as parsley or chives), for garnish

Instructions:

Pie Crust:

1. Prepare the Crust Dough: In a food processor, combine flour and salt. Add chilled, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice-cold water and pulse until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Roll Out the Dough: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a circle that fits your pie dish. Carefully transfer the rolled-out dough to the pie dish, pressing it against the sides. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbles.
3. Bake the Crust: Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes or until the crust is golden brown. Set aside.

Filling:

4. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until softened. Add diced zucchini, red bell pepper, and yellow bell pepper. Cook until the vegetables are tender. Stir in cherry tomatoes and chopped baby spinach, cooking until the spinach wilts. Remove from heat and let the mixture cool slightly.
5. Prepare the Egg Mixture: In a bowl, whisk together eggs and milk. Season with salt and black pepper. Add the shredded cheese and mix well.
6. Assemble the Pie: Spread the sautéed vegetable mixture evenly over the pre-baked pie crust. Pour the egg and cheese mixture over the vegetables, ensuring an even distribution.
7. Bake the Easter Pie: Bake the assembled pie in the preheated oven for about 30-35 minutes or until the filling is set and the top is golden brown.
8. Garnish and Serve: Once out of the oven, let the Vegetarian Easter Pie cool slightly. Garnish with fresh herbs, slice, and serve. This savory pie can be enjoyed warm or at room temperature.

Variations and Tips:

• Cheese Options: Experiment with different cheeses such as feta, goat cheese, or Swiss to add unique flavor profiles to the pie.
• Herb Variations: Enhance the herbaceous notes by adding fresh herbs like dill, basil, or tarragon to the filling mixture.
• Crust Alternatives: If short on time, you can use store-bought pie crust as a convenient alternative.
• Individual Mini Pies: Create individual mini pies by using small tartlet pans for a charming and personalized presentation.

This Savory Vegetarian Easter Pie is a testament to the abundance of fresh, seasonal produce. The flaky crust cradles a colorful and flavorful filling, making each slice a celebration of the garden’s bounty. Whether you’re catering to vegetarians or simply looking to offer a delectable alternative, this pie is a beautiful addition to your Easter table. Share the joy of this savory masterpiece with your guests as you gather to celebrate the season and the delights of vegetarian cuisine.