Baked Vegetable Pie is a delightful fusion of vibrant veggies and creamy goodness, all nestled in a savory custard. It’s not only visually appealing with its colorful mix of zucchini, bell peppers, and broccoli, but it’s also packed with flavor and nutrition. This dish is a fantastic way to enjoy a variety of vegetables in one bite, making it a perfect choice for brunch or a light dinner. The creamy cheese topping adds a luscious finish that will leave you craving more!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Estimated Calories: 325 per serving
Ingredients
- 1 Zucchini
- 1 Red Onion
- 1 Red Bell Pepper
- 250-300g Broccoli
- 2 Garlic Cloves
- Salt and Pepper to taste
- Sweet Paprika
- Olive Oil
- 3 Large Eggs
- 80g Plain Greek Yogurt
- 40g Grated Parmesan Cheese
- 6 Fresh Basil Leaves
- 80g Grated Mozzarella
Instructions
- Preheat the oven to 180°C (356°F).
- Slice the zucchini, red onion, and red bell pepper. Cut the broccoli into small florets.
- Mince the garlic cloves.
- In a large bowl, toss the sliced veggies with olive oil, salt, pepper, and sweet paprika.
- Spread the seasoned vegetables evenly on a baking dish and bake in the preheated oven for 20 minutes.
- While the veggies are baking, whisk the eggs in a separate bowl.
- Add the Greek yogurt, a pinch of salt, and grated Parmesan cheese to the eggs, mixing well.
- Chop the fresh basil leaves and stir them into the egg mixture.
- After 20 minutes, remove the baking dish from the oven. Pour the egg mixture over the partially baked vegetables.
- Sprinkle the grated mozzarella on top and return the dish to the oven.
- Bake for another 20 minutes or until the eggs are set and the cheese is melted and lightly golden.
- Once cooked, let the pie cool slightly before slicing. Enjoy your delicious vegetable pie!
Why This Recipe Works
This Baked Vegetable Pie combines the best of both worlds: it’s hearty yet light, thanks to the mix of vegetables and creamy egg base. The sweet paprika and fresh basil add depth, while the melted mozzarella on top creates a comforting, golden crust. It’s a simple recipe that highlights the natural flavors of the vegetables, making it a sure hit!
Serving Ideas
This pie is versatile and can be served warm or at room temperature. It makes a wonderful centerpiece for brunch or a light lunch with a crisp salad. Pair it with a glass of chilled white wine or a refreshing iced tea for added enjoyment.
Helpful Tips
- Veggie Variations: Feel free to swap in your favorite veggies or whatever you have on hand. Spinach or mushrooms could be great alternatives!
- Make Ahead: You can prepare the vegetable mixture a day in advance and store it in the fridge until you’re ready to bake.
- Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
- Add Protein: If you want, you can add cooked chicken or turkey for a heartier meal.
- Adjust Seasoning: Don’t hesitate to adjust the seasoning to your taste; a touch of chili flakes could add a nice kick!
FAQ
Can I use frozen vegetables?
Yes, just make sure to thaw and drain them well before using.
Is this recipe gluten-free?
Absolutely! All the ingredients listed are gluten-free.
Can I make this vegetarian?
This recipe is already vegetarian, given the lack of meat or fish!
How do I know when the pie is done?
The pie is ready when the eggs are fully set and the cheese is melted and golden.
Baked Vegetable Pie is a delightful dish that will impress your family and friends. It’s simple, tasty, and a great way to enjoy those veggies! Give it a try, and enjoy every savory bite!
Baked Vegetable Pie
A delightful fusion of vibrant veggies and creamy goodness nestled in a savory custard, perfect for brunch or a light dinner.
Vegetable Ingredients
- 1 Zucchini
- 1 Red Onion
- 1 piece Red Bell Pepper
- 250-300 g Broccoli (Cut into small florets)
- 2 cloves Garlic (Mince)
- Salt and Pepper (To taste)
- Sweet Paprika
- Olive Oil
Custard Ingredients
- 3 large Eggs
- 80 g Plain Greek Yogurt
- 40 g Grated Parmesan Cheese
- 6 leaves Fresh Basil (Chopped)
- 80 g Grated Mozzarella
Preparation
- Preheat the oven to 180°C (356°F).
- Slice the zucchini, red onion, and red bell pepper. Cut the broccoli into small florets.
- Mince the garlic cloves.
Seasoning
- In a large bowl, toss the sliced veggies with olive oil, salt, pepper, and sweet paprika.
- Spread the seasoned vegetables evenly on a baking dish and bake in the preheated oven for 20 minutes.
Custard Mixture
- While the veggies are baking, whisk the eggs in a separate bowl.
- Add the Greek yogurt, a pinch of salt, and grated Parmesan cheese to the eggs, mixing well.
- Chop the fresh basil leaves and stir them into the egg mixture.
Baking
- After 20 minutes, remove the baking dish from the oven. Pour the egg mixture over the partially baked vegetables.
- Sprinkle the grated mozzarella on top and return the dish to the oven.
- Bake for another 20 minutes or until the eggs are set and the cheese is melted and lightly golden.
- Once cooked, let the pie cool slightly before slicing.
- Enjoy your delicious vegetable pie!
This pie is versatile and can be served warm or at room temperature. Store leftovers in an airtight container in the fridge for up to three days. You can prepare the vegetable mixture a day in advance and add cooked chicken or turkey for a heartier meal.
