Savory Vegetable Pie: Simple, Delicious, and a Dinner Saver! : There’s nothing better than a recipe that allows you to clear out the fridge with taste, and this savory vegetable pie is just that! I love it because it’s one of those versatile dishes you can serve year-round, pleasing everyone from adults to kids, even vegetarians. I often make the savory vegetable pie when I’m short on time but still want to impress: it’s colorful, fragrant, and incredibly tasty. All you need is a roll of puff pastry, some seasonal vegetables (zucchini and carrots are perfect for this recipe), and a few eggs for a mouthwatering result.
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Days
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
The beauty of this savory pie is that it’s made with ingredients you almost always have at home: seasonal vegetables, a roll of puff pastry, eggs, and a touch of herbs. It’s the perfect recipe to “clear out the fridge” in a tasty and smart way, creating a colorful and flavorful dish that wins over everyone, young and old alike.
- 1 roll puff pastry
- 2 zucchini
- 2 eggs
- 2 tablespoons breadcrumbs
- to taste herbs
- to taste salt
- to taste pepper
- 1 clove garlic
Tools
To prepare this savory vegetable pie, you’ll need just a few simple tools, which you probably already have in your kitchen. No robots or special tools are needed: just the essentials for a perfect result!
- 1 1 frying pan
- 1 wide-hole grater
- 1 bowl
- 1 round baking pan
- 1 fork
Steps
Preparing your savory pie is a breeze. Start by sautéing the vegetables in a pan to make them tender and flavorful, then mix them with an egg and breadcrumb mixture. Spread everything on the puff pastry, bake, and in less than an hour, you’ll have a golden and crispy savory pie ready to be enjoyed warm!
Prepare the vegetables: Wash the zucchini and the carrot well. Peel the carrot and grate it using a wide-hole grater. Thinly slice the onion and the zucchini.
Sauté the vegetables: In a pan, heat a drizzle of oil with a whole clove of garlic. Add all the grated and sliced vegetables. Cook over medium heat for 10-15 minutes, adding a splash of water if the vegetables start to stick. At the end of cooking, add salt, pepper, and your preferred herbs. Let everything cool.
Prepare the mixture: In a bowl, beat the eggs with breadcrumbs, salt, and pepper. If you’re making the savory vegetable pie in a vegan version, mix your vegetable substitute (crumbled tofu, chickpea cream, or yogurt) with breadcrumbs, salt, and pepper.
Assemble the savory pie: Unroll the puff pastry and lay it in a round baking pan (9.5-10.2 inches in diameter) lined with its own parchment paper. Prick the bottom with a fork. Evenly distribute the cooled vegetables, then pour the egg mixture over them.
Cook: Level the filling well, fold the edges of the puff pastry inward, and bake your savory vegetable pie in a preheated static oven at 356°F for about 35-40 minutes, or until golden and crispy.
Serve: Let the savory pie cool slightly before serving. It will be easier to cut and the flavors will blend perfectly.
The beauty of this savory pie is in its simplicity: the ingredients are so common that you probably already have them in your pantry. And if you want a 100% plant-based version, it’s super easy: just use vegan puff pastry and replace the eggs with crumbled tofu or chickpea cream. The result will be just as delicious and light! Whether you bake it in the oven or prepare it in advance for a trip, this savory vegetable pie never disappoints.
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Variations, Tips, Notes
Substitutions: You can use any seasonal vegetable! Try with spinach, bell peppers, pumpkin, kale, or broccoli. The important thing is to sauté them in advance.
Add flavor: For an extra touch, add grated cheese to the filling, like parmesan, pecorino, or even cubed mozzarella.
Vegan version: As suggested, for a totally vegan savory vegetable pie, use vegan puff pastry and an egg substitute like crumbled tofu (seasoned with turmeric and black salt for an egg-like flavor) or plain soy yogurt.
More crunch: For a crunchier base, you can sprinkle the bottom with breadcrumbs or semolina before adding the vegetables.
Extra creaminess: If you want a creamier filling, you can add a couple of tablespoons of ricotta or spreadable cheese to the egg mixture.
Savory Vegetable Pie: Simple, Delicious, and a Dinner Saver!
FAQ (Frequently Asked Questions)
Can I make the savory pie in advance?
Absolutely yes. You can prepare the savory vegetable pie the day before and store it in the refrigerator. Before serving, I recommend reheating it for a few minutes in the oven to regain its crunchiness and flavor. It’s also great at room temperature, perfect for a picnic or outdoor trip.
What other vegetables can I use?
This recipe is very versatile! Besides zucchini and carrots, you can use spinach, broccoli, cauliflower, bell peppers, or pumpkin. The important thing is to cook them in a pan before adding them to the filling to remove excess water and enhance their flavor.
How can I make the filling creamier?
If you want a softer and richer filling, you can add 2-3 tablespoons of cow’s milk ricotta or soy ricotta to the egg mixture. Alternatively, a spreadable cheese or grated cheese (like parmesan or pecorino) will make the filling even more delicious.
Is it possible to freeze the savory pie?
Yes, the savory vegetable pie can be frozen without any problem. I recommend cooking it completely, letting it cool, and then wrapping it well in plastic wrap and aluminum foil. It keeps in the freezer for about 2-3 months. To defrost it, leave it at room temperature and then reheat it in the oven.
Can I use shortcrust pastry instead of puff pastry?
Certainly. Shortcrust pastry is an excellent alternative and will make the base of your savory pie more crumbly and compact. The cooking time remains the same.
