Savory Pie with Vegetables (Printable)
Golden flaky crust with a rich blend of vegetables, herbs, and cheese for a hearty main or side dish.
# Ingredient List:
→ Pie Crust
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/2 teaspoon salt
04 - 4 to 5 tablespoons ice water
→ Filling
05 - 2 tablespoons olive oil
06 - 1 medium onion, finely chopped
07 - 2 cloves garlic, minced
08 - 1 medium carrot, diced
09 - 1 medium zucchini, diced
10 - 1 cup mushrooms, sliced
11 - 1 red bell pepper, diced
12 - 1 cup frozen peas
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
17 - 3 large eggs
18 - 3/4 cup whole milk or cream
19 - 1 cup grated cheese (cheddar, Gruyère, or a blend)
20 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat the oven to 375°F.
02 - In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough just forms. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
03 - Roll the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Trim excess dough and crimp the edges. Chill while preparing the filling.
04 - Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes. Add carrot, zucchini, mushrooms, and bell pepper; cook until tender, approximately 8 minutes. Stir in peas, thyme, oregano, salt, and pepper. Remove from heat and allow to cool slightly.
05 - In a bowl, whisk eggs and milk together. Stir in grated cheese and parsley. Fold in the sautéed vegetables until evenly combined.
06 - Pour the filling mixture into the prepared crust and smooth the surface.
07 - Bake for 40 to 45 minutes until the filling is set and the crust is golden brown. Let cool for 10 minutes before slicing.
08 - Serve warm or at room temperature.
# Expert Tips:
01 -
- It's a one-dish meal that looks impressive enough to serve to people, but doesn't require any restaurant-level technique.
- Your kitchen will smell like a proper home-cooked dinner, and somehow that's worth half the effort right there.
- Leftovers taste even better the next day, cold or warmed up, which makes it perfect for planning ahead.
02 -
- If your crust gets too warm before baking, it will shrink and lose its shape; keep it cold whenever possible.
- The filling will continue to set slightly after you pull it out of the oven, so don't panic if it looks just barely set; it'll firm up as it cools.
03 -
- Don't skip the chilling step for the crust; it genuinely makes a difference in how flaky and tender it turns out.
- Taste your filling before you pour it into the crust; this is your last chance to adjust the seasoning, and it matters more than you'd think.