Wash and chop seasonal vegetables including carrots, peas, potatoes, zucchini, bell peppers, and spinach. Pre-cook high-moisture vegetables by steaming or sautéing for 5-7 minutes.

If making a homemade pie crust, combine flour, butter, and salt until crumbly, then add ice water until dough holds together. Roll it out or use a store-bought crust, brush with egg wash and pre-bake at 375°F for 8-10 minutes.

In a medium saucepan, melt 2 tablespoons of butter to create a roux. Stir in an equal amount of flour, whisking continuously for about 2 minutes. Gradually add milk or cream until thickened, stirring for about 5 minutes.

Fold in the pre-cooked vegetables and herbs to create the filling.

Pour the vegetable filling into the pre-baked pie crust, smooth the top and add cheese if desired.

Bake at 375°F for 25-35 minutes until crust is golden brown and filling bubbles. Cover edges with aluminum foil if browning too quickly.

Let the pie rest for about 10 minutes before slicing and serve warm.