The soft savory pie with vegetables is a delicious and fluffy rustic pie, simple and quick to prepare, that can be filled with any vegetables we want! It’s a butter-free base with yogurt and oil, made with whole wheat flour but also great with all-purpose flour, to which we add plenty of vegetables both inside and on the surface to create a very soft and tasty pie! A way to use seasonal vegetables like spring ones in our case such as peas, zucchini, artichokes, carrots, red onions. For each season, we can use the characteristic vegetables of that period to make a different but equally tasty savory pie each time. Moreover, it is also a great fridge cleaner solution because we can reuse leftover vegetables from other preparations, such as roasted carrots or sautéed chicory, as well as slightly older vegetables that need to be consumed as soon as possible.
To make it, we’ll only need a bowl and a hand whisk for the base, without electric whisks or other equipment, while for the vegetables we can decide to cook them as we prefer as long as they are well cooled when we add them to the base.
The preparation is very simple: we mix yogurt, eggs, oil, milk, and add the sifted flour with baking powder in two parts. We salt and also add the grated Parmesan cheese and finally three-quarters of the vegetables we are going to use. They can be blanched, steamed, boiled, sautéed, baked, air-fried, the important thing is that they are well cooled when we add them to the batter. Pour the batter into a greased and floured springform pan or lined with baking paper, distribute the remaining vegetables on top, and bake in the oven for 35-40 minutes at 356°F (approximately 180°C).
An easy dinner idea for any season, not only in spring but also in summer, autumn, winter, using the characteristic vegetables of that period. Naturally, like all savory pies and rustic dishes (for example, the savory babà or the plumcake with cherry tomatoes and feta), this savory pie with vegetables is suitable for picnics, outings, beach lunches, or for the office or school lunch box. Moreover, it is perfect for buffets, appetizers, and starters. If we use a rectangular pan, we could cut many squares to serve easily! Try it!
Also discover:
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 5 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Soft Savory Pie with Vegetables
- 3 3/4 cups whole wheat flour (or all-purpose flour)
- 2/3 cup peanut oil
- 2/3 cup milk
- 2/3 cup plain yogurt
- 1 1/2 cups grated Parmesan cheese
- 3 eggs
- 1 packet instant yeast for savory preparations
- salt
- 3/4 cup artichoke hearts
- 3/4 cup peas
- 3/4 cup zucchini
- 3/4 cup carrots
- 1 red onion
- 2 tablespoons extra virgin olive oil
- salt
- pepper
Tools for Soft Savory Pie with Vegetables
- 1 Bowl
- 1 Hand Whisk
- 1 Spatula
- 1 Springform Pan
- 1 Oven
How to Prepare Soft Savory Pie with Vegetables
First, prepare the vegetables needed for this savory pie: cook the peas in salted boiling water for about 10 minutes, then drain them with a slotted spoon and let them cool.
Blanch the artichoke hearts for about ten minutes and drain them, letting them cool.
Scrape the carrot and trim the zucchini and sauté them in a pan with a tablespoon of oil until they are tender but still crunchy.
Peel the red onion, slice it thinly, and cook in a pan with a drizzle of oil. Lightly salt and pepper all the vegetables and let them cool.
While the vegetables cool, we can prepare the base: pour the yogurt into a bowl and add the eggs, then the oil, and milk. Mix all the ingredients with a hand whisk until you obtain a smooth and homogeneous mixture.
Sift the flour with the yeast and add it in two stages to the mixture, incorporating with a spatula.
Add the salt and grated Parmesan, and mix until you obtain a smooth mixture.
Finally, add three-quarters of the vegetables and incorporate them quickly, mixing.
Grease and flour a 9-inch springform pan or line it with parchment paper.
Pour the mixture into the pan and level it, then distribute the remaining vegetables on top and press them lightly with a spoon to adhere to the batter.
Bake the soft savory pie with vegetables in a preheated oven at 356°F for about 35/40 minutes, always checking with a toothpick before removing the pie from the oven. Let the savory pie with vegetables cool slightly and serve.
Simo and Cicci recommend
You can store this savory pie well closed in an airtight container in the fridge for up to three days, reheating it in the oven or air fryer before enjoying.
You can use any vegetables you prefer besides those suggested, such as other spring vegetables like asparagus, fava beans, agretti, or summer ones like eggplants, bell peppers, zucchini flowers, autumn ones like mushrooms, pumpkin, or winter ones like broccoli, cabbage, Brussels sprouts.
This pie is a version of the savory seven-jar cake, so if you don’t have a scale available, you can prepare it using a 150g yogurt jar as a unit of measure, therefore you will need one yogurt jar, three flour jars, one oil jar, one milk jar, one Parmesan jar.
You can replace whole wheat flour with all-purpose flour.
