Easy & Delicious Veggie Pie

This Veggie Pie offers an uncomplicated approach to a classic pastry. Built on a foundation of sautéed seasonal vegetables, a smooth egg-based custard, and a crisp puff pastry shell, it delivers a delicious flavor.

The recipe is easy to prepare, visually appealing, and suitable for a wide range of occasions, from weekday family meals to more formal gatherings.

What is Veggie Pie?

Veggie pie, also called a quiche-like pie, is a pastry dish in which cooked vegetables and a seasoned egg-and-cheese custard are baked inside a pastry crust. It borrows from quiche traditions but uses puff pastry for a lighter shell and a generous vegetable-forward filling. This version highlights Mediterranean flavors, basil, and cherry tomatoes, with everyday vegetables and easy supermarket ingredients.

Vegetable tarts and pies appear in many cuisines as a way to showcase seasonal produce and are used for leftover vegetables or to celebrate a vegetable harvest.

Pro Tips for the Best Veggie Pie

• If your cherry tomatoes release a lot of juice, halve them and gently squeeze or pat dry to prevent a watery filling.
• Use the exact milk and eggs listed in the recipes. Too much milk makes the custard loose and the pie not set properly.
• If you want a crisper bottom, prick the pastry base with a fork and bake 6-8 minutes before adding the filling.
• Fold fresh basil in at the end for bright flavor, as it wilts quickly under heat.

Frequently Asked Questions

Can I substitute the puff pastry with shortcrust or homemade pastry?

Shortcrust gives a sturdier, more rustic base, like a classic quiche, while puff pastry gives a flaky, delicate shell. If using shortcrust, blind-bake 8-10 minutes first and watch the baking time.

How can I make this ahead?

You can prepare the filling, sautéed vegetables, a day ahead, and refrigerate. Combine with the egg mixture and bake on the day you plan to serve. You can also assemble the whole unbaked pie and keep it covered in the fridge for up to 12 hours. Let it sit for 10-15 minutes at room temperature before baking.

Why did my pie come out soggy?

Most common causes include undercooked/overly juicy vegetables, too much liquid in custard, or skipping the cool-down step before combining. Make sure vegetables are cooked down and cooled, and don’t overfill the pastry.

How to Store Veggie Pie

Veggie pie slices can stay fresh for up to 4 days if stored in the fridge. Reheat single slices to restore flakiness, and microwaving will make the pastry soft. While leftover filling, without pastry, keeps for 2-3 days refrigerated.

How to Make Veggie Pie

Step 1

Step 1

Wash and dice the carrots, zucchini, bell pepper, shallot, and cherry tomatoes, and heat olive oil in a large pan. Add the finely chopped shallot and fry until translucent. Then, add the diced carrots first, zucchini, bell pepper, frozen peas, and the cherry tomatoes. Season with salt and pepper and cook until the vegetables are tender. Turn off the heat and transfer to a bowl to cool.

Wash and dice the carrots, zucchini, bell pepper, shallot, and cherry tomatoes, and heat olive oil in a large pan. Add the finely chopped shallot and fry until translucent. Then, add the diced carrots first, zucchini, bell pepper, frozen peas, and the cherry tomatoes. Season with salt and pepper and cook until the vegetables are tender. Turn off the heat and transfer to a bowl to cool.

Step 2

Step 2

Whisk together eggs, milk, Parmesan, salt, and pepper.

Whisk together eggs, milk, Parmesan, salt, and pepper.

Step 3

Step 3

When the vegetables are cool, stir them into the bowl. Add grated cheese and basil, then pour in the egg-milk mixture and combine.

When the vegetables are cool, stir them into the bowl. Add grated cheese and basil, then pour in the egg-milk mixture and combine.

Step 4

Step 4

Line your 24 cm baking dish with the puff pastry, pour the vegetable–custard mixture into the pastry-lined dish, and level the top. Fold the edges of the pastry over slightly to create a rustic rim and tuck or crimp to seal.

Line your 24 cm baking dish with the puff pastry, pour the vegetable–custard mixture into the pastry-lined dish, and level the top. Fold the edges of the pastry over slightly to create a rustic rim and tuck or crimp to seal.

Step 5

Step 5

Bake at 190°C/374–375°F for 40 minutes.

Bake at 190°C/374–375°F for 40 minutes.

Step 6

Step 6

Remove from the oven and serve with crisp green salad, yogurt or tzatziki, or a simple tomato salad.

Remove from the oven and serve with crisp green salad, yogurt or tzatziki, or a simple tomato salad.