Veggie Pot Pies

I recently made two different veggie pot pie recipes, and both were quite good. The first one was a broccoli quiche, and the second was a more standard veggie pot pie with double crusts. I would make both of these recipes again, and probably would even serve these to guests.

Broccoli Quiche (recipe courtesy of CHG)
Ingredients:
6 eggs, room temperature
1 1/2 cups cheddar cheese, grated
3/4 cup broccoli (frozen and defrosted or fresh)
1 1/2 cups milk, heated gently until just warm
1/2 tsp salt
1/4 tsp cayenne (or to taste)
frozen pie shell

Directions:
1. Heat the oven to 325º and set the rack in the middle. Set out the frozen pie crust to thaw.

2. Beat the eggs with a fork or whisk. Stir in the milk, and add the cheese, broccoli, salt, and cayenne. Stir until well blended.

3. Put the pie crust on a baking sheet and pour in the egg mixture.

4. Bake for 30 to 40 min, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell’s edges are darkening too quickly.
Notes: Cooking time was a lot longer than stated. I had to cook for almost an hour, and then pour off a little of the remaining liquid before serving. I also ended up raising the temperature to 375 for the last 15 minutes.

Veggie Pot Pie (courtesy of vegweb.com)
Ingredients:
1 frozen (2 layer) pie shell or fresh dough
1 to 2 potatoes, chopped
3 medium carrots, chopped
variety of veggies, chopped
2 cups veggie broth
garlic powder, to taste
cumin, to taste
tarragon, to taste (I used thyme)
cornstarch or flour, as needed
milk, optional
bouillon cubes, to taste, optional
sliced cheddar to cover pan in 2 layers
1 (10 ounce) package frozen spinach, thawed

Directions:
1. Thaw pie shell and take one of the two shells out of the tin without it breaking. Cook potatoes, carrots, and variety of vegetables until they about 3/4 cooked. Preheat oven to 400 degrees F.2. To make sauce, heat broth in large kettle. Add spices and lower heat. Slowly add cornstarch or flour until slightly thickened. Add milk and use veggie bouillon cubes here (I omitted). Add sauce to the cooked veggies and stir to coat.3. Layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. Add rest of cheese on top of that, and close it up as best as you can with the top shell.4. Bake for about 45 minutes, or until the crust is brown.