Mediterranean Vegetable Pie
This Mediterranean Vegetable Pie is a colorful, nutrient-packed dish that celebrates fresh vegetables and wholesome flavors. Layers of broccoli, cauliflower, carrots, zucchini, eggplant, bell peppers, and tomatoes are combined with eggs, cream, and cheese for a rich, savory filling. Fragrant herbs, garlic, and olive oil enhance the Mediterranean flavor profile. It can be made with a flaky pie crust or baked crustless for a lighter, gluten-free version. Perfect for brunch, lunch, or dinner, it’s hearty, delicious, and packed with vegetables.
Time
Prep Time: 25 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour 10 minutes
Ingredients
Vegetables:
300 g broccoli, cut into florets
700 g cauliflower, cut into florets
150 g carrot, sliced
1–2 onions, sliced or chopped
3 garlic cloves, minced
1–2 bell peppers (red, yellow, or mixed), sliced or chopped
1 zucchini, sliced or diced
1 eggplant, sliced or diced
150–200 g cherry tomatoes or sliced tomatoes
1–2 cups spinach (optional)
Dairy/Binding Agents:
4–5 large eggs, beaten
1/2–3/4 cup milk or cream
1 cup shredded cheese (mozzarella, feta, or cheddar)
Flavor Enhancers & Seasonings:
2–3 tbsp olive oil
Salt and black pepper, to taste
1 tsp dried herbs (oregano, thyme, basil, or Italian seasoning)
Optional Crust:
1 pie crust (homemade or pre-made puff pastry)
For homemade crust: 1 1/4 cups flour, 1/2 cup butter (cold), 3–4 tbsp cold water, pinch of salt
Instructions
Preheat oven
Preheat the oven to 375°F (190°C). If using a crust, roll it into a pie pan and set aside.
Prepare the vegetables
Heat olive oil in a large skillet over medium heat. Sauté onions and garlic for 2–3 minutes until fragrant. Add bell peppers, zucchini, eggplant, carrots, broccoli, and cauliflower. Cook for 5–7 minutes until slightly tender but still crisp. Add cherry tomatoes and spinach (if using), season with salt, pepper, and dried herbs. Remove from heat.
Prepare the egg mixture
In a large bowl, whisk together eggs, milk or cream, and half of the cheese. Season lightly with salt and pepper.
Assemble the pie
With crust: Spread the sautéed vegetables evenly in the prepared pie crust. Pour the egg mixture over the vegetables. Sprinkle remaining cheese on top.
Crustless version: Grease a baking dish, layer vegetables, pour the egg mixture, and top with cheese.
Bake
Place in the oven and bake for 30–35 minutes, or until the eggs are set and the top is golden brown.
Cool and serve
Let the pie cool 5–10 minutes before slicing. Serve warm or at room temperature with a side salad or Mediterranean-style bread.
Tips & Variations
Vegetable Options: Feel free to swap or add vegetables such as mushrooms, asparagus, or artichoke hearts depending on seasonal availability and preference.
Cheese Choices: Mix cheeses for extra flavor—Feta adds tang, Mozzarella gives creaminess, and Parmesan adds a savory, nutty finish.
Herb Variations: Use fresh herbs like thyme, rosemary, basil, or parsley for a brighter flavor, or stick to dried herbs for convenience.
Crust Alternatives: For a lighter version, skip the crust or use a gluten-free pastry. Puff pastry gives a flaky, buttery texture, while shortcrust offers a sturdier base.
Make Ahead: You can prepare the vegetable mixture a day ahead. Assemble and bake when ready.
Egg Mixture Tips: For a firmer pie, add an extra egg or a tablespoon of flour to the egg mixture. For a creamier texture, increase the cream slightly.
Add Protein: Include cooked chicken, turkey, or chickpeas to make it more filling.
Serving Suggestions: Pairs well with a simple Mediterranean salad, tzatziki, or roasted vegetables for a complete meal.
Q&A
Q: Can I make this pie vegan?
A: Yes. Replace eggs with a chickpea flour batter or silken tofu blend, and use a plant-based milk and vegan cheese.
Q: Can I prepare it ahead of time?
A: Absolutely. You can assemble the pie a day in advance and refrigerate it. Bake just before serving.
Q: Can I freeze the pie?
A: Yes, fully baked pies freeze well. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Q: Can I use frozen vegetables?
A: Yes, but make sure to thaw and drain them well to avoid excess moisture in the pie.
Q: How can I make the pie gluten-free?
A: Use a gluten-free pie crust or bake crustless for a naturally gluten-free option.
Nutrition
(per serving, serves 6)
Calories: ~250
Fat: 14g
Saturated Fat: 5g
Carbohydrates: 22g
Sugar: 6g
Fiber: 5g
Protein: 10g
(Values are approximate and will vary based on the exact ingredients used.)
Conclusion
This Mediterranean Vegetable Pie is a colorful, nutrient-packed, and versatile dish perfect for brunch, lunch, or dinner. With layers of tender vegetables, creamy eggs, and melted cheese, it offers a satisfying combination of flavors and textures. It’s highly customizable—use your favorite vegetables, cheeses, or herbs, and choose to bake with a crust or crustless for a lighter option. Serve it warm or at room temperature alongside a fresh salad or Mediterranean bread for a wholesome, satisfying meal.