Cheddar Vegetable Pie

Recipe By: Calphalon Team  -  Originally Published: 10/5/2012

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Delicious with your favorite homemade pie dough, or use prepared pie dough from the store if you're short on time.

  • Servings: Serves 6
  • Prep Time: More than 60 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Intermediate
  • Course: Entrée

Ingredients

For the dough:
1 1/2 c. all-purpose flour, plus extra for rolling

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

10 Tbsp. cold unsalted butter, cut into small pieces

3/4 c. grated white cheddar cheese

3 - 4 Tbsp. ice cold water

For the filling:
10 oz. fresh spinach

1 bunch scallions, cleaned and chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 Tbsp. olive oil

4 large eggs

1 1/4 c. heavy cream

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/2 tsp. fresh thyme leaves, chopped

2 c. shredded cheddar cheese, divided

Directions

Combine the flour, salt and pepper in the bowl of a food processor.  Add butter and cheese and process until the mixture resembles sand. 

Add water and pulse several times until dough just comes together. 

Gather the dough and form into a disk.  Wrap dough in plastic wrap and refrigerate 1 - 3 hours.

On a lightly floured surface, roll the dough into a 13 - 14-in. circle.  Line a 10-in skillet with the dough and crimp the edges of dough. 

Preheat the oven to 400°F/205°C. 

Line the dough in the skillet with a piece of aluminum foil and fill with pie weights or dried beans.  

Bake 15 minutes or until the dough starts to look dry. 

Remove from oven and lower temperature to 350°F/180°C.  Carefully remove aluminum foil from the pan.

Place the spinach in a microwave safe bowl and drizzle with a little water.  Microwave spinach on high for 30 - 40 seconds or until the spinach is wilted.  Drain in colander.  Cool slightly.  Wrap the spinach in a cotton cloth towel and carefully squeeze out water.  Chop spinach.  Set aside. 

To the same bowl, add scallions, peppers and oil and microwave 1 - 2 minutes or until the vegetables are tender; drain. 

In a large bowl, whisk together the eggs and cream; add salt, pepper, thyme and 1 c. cheddar cheese. 

Gently stir in spinach, scallions and peppers and pour all into the prepared pastry shell.  Top with the remaining cheddar cheese and bake 35 - 40 minutes or until filling is set. 

Cool slightly and serve.  (Note: This recipe can be prepared with either your favorite homemade pie dough or prepared pie dough from the store.)

As included with our Calphalon Enamel Cast Iron 10" Skillet SKU 1820964