Some days, you just need a comforting, wholesome dish that’s both effortless and satisfying and this Easy Vegetable Pie delivers! With a flaky, golden crust and a creamy, cheesy veggie-packed filling, it’s the kind of meal that makes you feel warm, cozy, and completely at home. Whether you’re using up leftover veggies or looking for a simple, crowd-pleasing dish, this one’s a total winner. Trust me, you’ll be making this on repeat!
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Why You’ll Love Easy Vegetable Pie
Simple & Convenient: Uses everyday ingredients and pantry staples.
Versatile: Customize with your favorite veggies or whatever you have on hand.
Hearty & Satisfying: The perfect balance of flaky crust, creamy filling, and tender veggies.
Great for Meal Prep: Make it ahead and enjoy throughout the week.
Family-Friendly: Even picky eaters will love this cheesy, veggie-packed dish!
Ingredients in Easy Vegetable Pie
Pie Crust: The base of the pie—store-bought or homemade both work beautifully.
Vegetables: A colorful mix like bell peppers, carrots, zucchini, spinach, and mushrooms.
Eggs: Helps bind the filling together while adding protein.
Milk or Cream: Creates a rich, velvety texture in the filling.
Cheese: Cheddar, mozzarella, or feta add extra flavor and creaminess.
Garlic & Onion: The flavor foundation that makes everything taste better.
Herbs & Spices: A mix of salt, pepper, thyme, and paprika for depth.
Olive Oil or Butter: For sautéing the veggies and enhancing flavor.
How to Make Easy Vegetable Pie
Prepare the Crust: Roll out the pie dough and press it into a greased pie dish. Pre-bake it for a few minutes to keep it crispy.
Sauté the Veggies: Cook the onions, garlic, and vegetables in a skillet with olive oil until softened. Let them cool slightly.
Mix the Filling: In a bowl, whisk the eggs, milk, cheese, and seasonings. Stir in the sautéed veggies.
Assemble the Pie: Pour the veggie mixture into the pre-baked crust, spreading it evenly.
Bake to Perfection: Bake at 375°F (190°C) for 30–35 minutes, until golden and set.
Cool & Serve: Let the pie rest for a few minutes before slicing—it helps everything hold together beautifully.
How to Serve Easy Vegetable Pie
Fresh Salad: A crisp green salad with a light vinaigrette makes the perfect pairing.
Soup & Pie Combo: Serve with a bowl of warm tomato soup for the ultimate cozy meal.
Crusty Bread: A slice of warm, crusty bread is great for soaking up any extra filling.
Brunch Spread: Pair with fresh fruit and coffee for a delightful breakfast or brunch.
Additional Tips
Use Frozen Veggies: If you’re short on time, frozen vegetables work great—just thaw and drain first.
Try a Crustless Version: Skip the crust for a low-carb, frittata-style dish.
Switch Up the Cheese: Try Swiss, Gruyère, or Parmesan for different flavor profiles.
Store & Reheat: Refrigerate leftovers for up to 3 days and reheat in the oven or microwave.
FAQ
Q1: Can I use puff pastry instead of pie crust?
A1: Yes! Puff pastry adds a buttery, flaky texture that works beautifully.
Q2: Can I make this ahead of time?
A2: Absolutely! Assemble the pie, cover, and refrigerate overnight before baking.
Q3: Can I freeze vegetable pie?
A3: Yes! Freeze before or after baking, then reheat in the oven until warm.
Q4: How do I prevent a soggy crust?
A4: Pre-bake the crust and drain any excess moisture from your veggies.
Q5: Can I make it dairy-free?
A5: Yes! Use almond milk and dairy-free cheese alternatives.
Q6: What’s the best way to reheat leftovers?
A6: Warm in the oven at 350°F (175°C) for 10–15 minutes or microwave in short intervals.
Q7: Can I add protein?
A7: Definitely! Cooked chicken, ham, or crumbled tofu are great additions.
Q8: Can I use whole wheat or gluten-free crust?
A8: Yes! Both options work well—just adjust baking times as needed.
Q9: What other veggies can I use?
A9: Broccoli, sweet potatoes, peas, or corn all taste amazing in this pie.
Q10: How do I make the filling extra creamy?
A10: Add a little sour cream or cream cheese for extra richness.
Final Thoughts
This Easy Vegetable Pie is the perfect go-to meal for busy days, lazy weekends, or when you just need something delicious, comforting, and packed with flavor. It’s a simple, satisfying dish that’ll have everyone coming back for seconds. Give it a try and let this veggie-packed pie become a staple in your kitchen!
Print
Easy Vegetable Pie
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This Easy Vegetable Pie is a simple and delicious way to enjoy a nutritious meal. Packed with shredded zucchini, carrots, and fresh herbs, it’s light, cheesy, and full of flavor. Perfect for breakfast, brunch, or a quick snack!
Ingredients
- 3 eggs, lightly beaten
- 1/3 cup cottage cheese (or Greek yogurt)
- 3 tbsp olive oil
- 1 2/3 cups flour of choice
- 1/3 cup grated parmesan cheese
- 2 tsp baking powder
- 1 tsp salt
- 3 cups shredded zucchini (do not squeeze)
- 1 cup shredded carrot
- 3 scallions, diced
- 2 tbsp fresh dill, chopped
- 1 heaping cup shredded mozzarella cheese
- Optional: 1 tbsp sesame seeds for topping
Instructions
- Preheat oven to 350℉ (175℃). Line a 9×13-inch metal pan with parchment paper.
- In a large bowl, whisk together eggs, cottage cheese, and olive oil.
- Add flour, grated parmesan, baking powder, and salt. Mix until combined.
- Stir in shredded zucchini, carrots, scallions, and dill. Use your hands to incorporate everything.
- Fold in the shredded mozzarella cheese.
- Transfer the batter to the lined pan and spread evenly.
- Drizzle a little olive oil on top and spread it with a brush or fingers.
- Sprinkle sesame seeds on top (if using).
- Bake for 35-45 minutes or until golden brown.
- Let it set in the pan for 10 minutes before transferring to a wire rack to cool slightly. Slice and enjoy!
Notes
- Do not squeeze the zucchini—it helps keep the pie moist.
- You can use whole wheat or gluten-free flour for a healthier option.
- Serve warm with a side salad or a dollop of Greek yogurt.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg