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!

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!

Easy Vegetable Pie

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Author: Maria
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Print Recipe

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!

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