Vegetable Serpentine Pie

Ingredients

• 1 pie crust
• 1 tablespoon olive oil
• 4 cups mixed vegetables (such as zucchini, carrots, bell peppers, and mushrooms), sliced thinly
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 2 tablespoons flour
• 1 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated parmesan cheese

Directions

1. Preheat the oven to 375°F. Roll out the pie crust and line a 9-inch pie dish. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced vegetables, onion, and garlic. Cook for 8-10 minutes until the vegetables are tender and lightly browned.
3. Stir in the flour until the vegetables are coated. Gradually stir in the milk, thyme, salt, and black pepper. Continue to cook and stir until the mixture thickens, about 5 minutes. Remove from heat.
4. Pour the vegetable mixture into the prepared pie crust. Sprinkle the grated parmesan cheese on top.
5. Bake for 30-35 minutes until the filling is set and the crust is golden brown. Allow to cool for 10 minutes before slicing and serving.

Verdict

This Vegetable Serpentine Pie is delicious and packed with flavor! The combination of tender and colorful vegetables with a creamy and savory filling makes for a satisfying meal. The parmesan cheese adds a pleasant nutty taste to the pie. It’s a perfect vegetarian option for a hearty dinner or lunch.

Serving Suggestions

Serve this delicious Vegetable Serpentine Pie with a salad or a side of garlic bread. You can also garnish it with fresh herbs or a drizzle of olive oil for extra flavor. You can enjoy the pie hot or at room temperature. It makes great leftovers too!