1 premade pie crust (two sheets)
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 cup button mushrooms, diced
1/2 cup English peas
1/2 cup broccoli, chopped
1/2 cup cauliflower, chopped
3/4 cup milk
3 tablespoons flour
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon chopped tarragon
1 tablespoon fresh parsley, chopped
Salt and pepper
2 tablespoons grated cheese of choice
Preheat oven to 425 degrees Farenheit.
Prepare an 8-inch round pie dish by lining it with parchment paper and unrolling the first sheet of crust on top of the lining, pressing it down into all of the edges.
In a large, heavy-bottomed pan, add the olive oil, onion, garlic, carrot and celery, and sweat until the onion begins to turn translucent.
Add the mushrooms, peas, broccoli and cauliflower and sauté for five minutes.
Add the milk, flour and spices and stir. Cook for an additional three to five minutes, or until the mixture begins to thicken.
Pour the vegetable mixture into the pie crust, sprinkle on the grated cheese and top with the second sheet of pie crust.
Pinch together the edges of the pie crust, using a sharp knife to cut away any excess crust, and poke a hole into the center of the top crust to allow the pie to vent while baking.
Bake for 20 to 25 minutes, or until the crust is golden brown. Allow it to cool at least 10 minutes before serving.
