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#### **Instructions:**
1. **Preheat the Oven**: Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or a similar-sized baking dish.
2. **Sauté the Vegetables**: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for about 2-3 minutes, until softened and fragrant. Add the zucchini, mushrooms, and bell pepper, and cook for 5-7 minutes, until they begin to soften and release their moisture. Add the spinach at the end and cook for another 2 minutes until wilted. Remove the skillet from the heat and let the vegetables cool slightly.
3. **Prepare the Egg Mixture**: In a large bowl, whisk together the eggs, milk, grated cheese (if using), and seasonings (thyme, oregano, salt, pepper, and nutmeg). Make sure everything is well combined.
4. **Combine the Vegetables and Egg Mixture**: Once the vegetables are slightly cooled, fold them into the egg mixture, making sure the vegetables are evenly distributed.
5. **Bake**: Pour the vegetable and egg mixture into the prepared pie dish and spread it out evenly. Place the dish in the preheated oven and bake for 35-40 minutes, or until the pie is set and slightly golden on top. You can test for doneness by inserting a knife into the center of the pie—it should come out clean when fully cooked.
6. **Cool and Serve**: Let the pie cool for about 10 minutes before slicing. This allows the custard to set further and makes it easier to slice. Serve warm or at room temperature.
### Tips for Success
– **Vegetable Variations**: Feel free to mix and match vegetables based on what you have in your kitchen. Some other great options include broccoli, sweet potatoes, carrots, or kale.
– **Add Protein**: If you want to make the pie more filling, add some cooked chicken, turkey, or tofu to the vegetable mix.
– **Use Leftovers**: This pie is a fantastic way to use up leftover vegetables in your fridge.
– **Cheese Options**: If you want a vegan option, try using a plant-based cheese or omit the cheese altogether for a lighter, dairy-free version.
### Health Benefits of a Crustless Vegetable Pie
A crustless vegetable pie is packed with nutrients and offers many health benefits. Here’s a breakdown of the key benefits:
– **High in Fiber**: The vegetables, especially spinach and zucchini, provide plenty of fiber to support digestion and keep you feeling full longer.
– **Rich in Vitamins and Minerals**: The dish is loaded with vitamins A, C, and K, as well as folate, iron, and calcium, all of which are essential for overall health.
– **Protein from Eggs**: Eggs provide a good source of high-quality protein, which is important for muscle repair, immune function, and overall body health.
– **Low in Carbs**: By skipping the crust, you eliminate the carbohydrates that come with a traditional pie, making this dish suitable for low-carb diets or those seeking to reduce their carb intake.
### Conclusion
A crustless vegetable pie is a fantastic, healthier alternative to the traditional pie, offering a satisfying, flavor-packed dish without the guilt. Whether you’re looking to eat lighter, cater to dietary restrictions, or simply enjoy a delicious meal, this crustless pie filled with fresh vegetables, eggs, and cheese will surely impress. Simple to prepare and customizable to suit your tastes, this pie is a must-try for anyone who loves a good savory dish!
