Filled to the brim with yummy veggies, this Garden Vegetable Pie is topped with creamy cheeses and sits inside a flaky pie crust. It’s the best of both worlds because you get to feel good about getting your vegetables, while also enjoying the more decadent ingredients of this pie. It’s all about balance, and this pie has the perfect blend of flavors!
As always, you can adjust this dish for your tastes. Add any chopped veggies you enjoy and leave out the ones you’re not as fond of.
Lightly sauté the veggies first so they can finish cooking in the oven.
This recipe does call for peeling the tomatoes, but thankfully this is quite easy. Core the tomato where the stem connects at the top. Then flip over the tomato and make a small X with a sharp knife on the bottom. Next drop your tomatoes into a pot of boiling water for about 45 seconds. This is enough time for the skin to start coming off where you’ve made cuts. When you see the skin loosening it’s time to take them out immediately. However, this won’t cook the tomatoes so they remain fresh.
Drop them into a bowl of cold water to stop them from cooking and make them cooler to handle. Then simply peel them and you’re ready to slice and use them for the pie. This method means the pie is easier to cut in the end and there’s no stringy skin to worry about when you’re enjoying this dish.
For the crust we are blind baking it before adding the vegetables. In the oven they can release a lot of moisture so we want to make sure the crust gets a head start on baking so we can avoid a soggy bottom. You can use a pre-made crust or make it from scratch. You can find our all-butter pie crust recipe here.
One of the secret ingredients in this pie is some mayonnaise. When you mix it with the 3 cheeses you get a creamy top layer that not only adds tons of flavor, but seals the top.
It gets all melty and delicious in the oven and makes this pie something special.
If you’ve got some cheese, veggies, and a pie crust laying around you can make this scrumptious Garden Vegetable Pie. It’s a slice of goodness few can resist!
Garden Vegetable Pie
Diet: Vegetarian
Ingredients
- 1 9” pie crust
- 3 Roma or other small tomatoes
- 1 teaspoon olive oil
- 1 small zucchini, sliced into coins
- 1 small yellow squash, sliced into coins
- 1/2 yellow onion, sliced
- 10 asparagus stalks, trimmed and chopped
- Salt and pepper to taste
- 10 fresh basil leaves, chopped
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 3/4 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
Preparation
- Preheat oven to 375˚F. Place parchment paper on top of pie crust and fill with pie weights or dry beans. Bake for 10-12 minutes then remove from oven and remove beans or weights. Allow to cool before filling.
- Cut out tops of tomatoes and make a small X on the bottoms. Add to boiling water for 45 seconds or until skin begins to peel. Immediately place in a bowl of cold water. Peel tomatoes then slice them. Place on paper towel-lined plate to drain while you prepare other ingredients.
- Heat oil in large skillet over medium heat. Add squash, zucchini, onion, and asparagus to pan. Add salt and pepper to taste. Cook for 3-5 minutes or until lightly browned on edges. Remove from heat.
- Preheat oven to 350˚F. Layer vegetables, tomatoes, and basil in cooled pie crust. Season with salt and pepper. Combine mayonnaise with cheeses in medium size bowl. Spread over top of pie.
- Bake for 30 minutes or until top is browned. Allow to cool for at least 10 minutes before slicing and serving.
Recipe adapted from Tastes Better From Scratch.