Savory Pie with Vegetables (Printable version)
Golden flaky crust filled with a savory blend of vegetables, herbs, and cheese.
# List of ingredients:
→ 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 fresh parsley, chopped
# Directions:
01 - Set the oven temperature to 375°F (190°C).
02 - Combine flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough just holds together. Shape into a disk, wrap tightly, and chill for 20 minutes.
03 - On a lightly floured surface, roll the chilled dough to fit a 9-inch pie pan. Press into the dish, trim excess, and crimp the edges. Place the crust in the refrigerator while preparing the filling.
04 - In a large skillet over medium heat, warm olive oil. Sauté onion and garlic until fragrant, about 2 minutes. Add carrot, zucchini, mushrooms, and red bell pepper; cook until tender, about 8 minutes. Stir in peas, thyme, oregano, salt, and pepper. Remove from heat and let cool slightly.
05 - Whisk together eggs and milk or cream in a bowl. Stir in grated cheese and chopped parsley.
06 - Fold the sautéed vegetables into the egg mixture until evenly combined.
07 - Pour the filling into the prepared crust, smoothing the surface evenly.
08 - Bake for 40 to 45 minutes until the filling is set and the crust turns golden brown. Allow to cool for 10 minutes before serving.
09 - Serve warm or at room temperature as a main dish or hearty side.
# Expert Advice:
01 -
- It tastes elegant but asks almost nothing of you in terms of timing or special skills.
- Your vegetables get transformed into something completely different than how you'd normally serve them.
- It works for dinner, lunch the next day, or even room temperature at a picnic.
02 -
- The crust dough absolutely needs to be cold or you'll get a tough, dense crust that feels like a betrayal instead of a triumph.
- Your vegetables should be softened but not mushy before they meet the custard, otherwise you'll end up with wet filling that won't set properly.
03 -
- Let your pie crust rest in the refrigerator between steps—cold dough is patient dough that rewards you with flakiness.
- Don't skip letting the sautéed vegetables cool slightly before mixing them with the egg custard, or you risk scrambling your eggs and creating an uneven texture.