This delightful crustless vegetable pie, inspired by Mediterranean cuisine, transforms everyday vegetables into an elegant, nutritious meal. Perfect for those seeking a lighter alternative to traditional pies, this dish delivers all the flavor without the heavy crust. As a chef who specializes in healthy cooking, I can attest that this recipe has become a favorite among health-conscious food lovers.
Prep Time
- Preparation: 25 minutes
- Cooking: 25 minutes
- Total Time: 50 minutes
- Servings: 8
Ingredients
Vegetable Base
- 2.2 pounds (1 kg) broccoli florets
- 1 red bell pepper
- 3 green bell peppers
- 1 medium onion
- 3 tablespoons (45ml) olive oil
- 1 teaspoon (8g) salt
- 1 tablespoon milk (for boiling broccoli)
Creamy Dressing
- 3 large eggs
- 1.7 cups (400ml) milk
- 5 tablespoons (75ml) olive oil
- 4 tablespoons (135g) all-purpose flour
- 1 teaspoon (8g) salt
- 1 packet (10g) baking powder
- 1 tablespoon fresh dill, chopped
Topping
- 3.5 ounces (100g) cheese, grated
Detailed Instructions
Preparing the Vegetables
- Prepare the broccoli:
- Wash thoroughly
- Cut into uniform florets
- Bring a large pot of water to boil
- Add 1 teaspoon salt and 1 tablespoon milk
- Cook broccoli for 7-8 minutes until tender-crisp
- Drain and set aside
- Prepare other vegetables:
- Finely dice red and green peppers
- Finely chop onion
- Heat olive oil in large skillet
- Sauté peppers and onions until soft (8-10 minutes)
- Season with salt to taste
Making the Dressing
- In a large bowl:
- Beat eggs until light and fluffy
- Gradually add milk while whisking
- Stream in olive oil while continuing to whisk
- Sift in flour and baking powder
- Add salt and chopped dill
- Whisk until completely smooth and lump-free
Assembly and Baking
- Preheat oven to 200°C (400°F)
- Grease a 9×13 inch baking dish
- Combine vegetables with dressing:
- Gently fold vegetables into dressing mixture
- Ensure even distribution
- Transfer to baking dish:
- Pour mixture into prepared dish
- Spread evenly
- Top with grated cheese
- Bake for 25 minutes until:
- Top is golden brown
- Center is set
- Cheese is bubbling
Storage and Reheating
- Refrigerate for up to 3 days
- Freeze for up to 2 months
- Reheat in 350°F oven until warm
- Can be served at room temperature
Nutrition Information (per serving)
- Calories: 285
- Protein: 12g
- Carbohydrates: 18g
- Fiber: 5g
- Fat: 20g
- Sodium: 580mg
- Calcium: 220mg
- Iron: 2mg
Expert Tips
Vegetable Preparation
- Cut vegetables in uniform sizes for even cooking
- Don’t overcook broccoli – it should retain some bite
- Drain vegetables well to prevent soggy pie
- Pat vegetables dry if necessary
Dressing Success
- Use room temperature eggs and milk
- Sift flour to prevent lumps
- Whisk continuously while adding ingredients
- Check seasoning before assembly
Baking Perfect Pie
- Position rack in middle of oven
- Check doneness with knife inserted in center
- Let rest 10 minutes before serving
- Watch cheese carefully to prevent burning
Variations
Seasonal Adaptations
- Summer Version:
- Add zucchini and cherry tomatoes
- Include fresh basil
- Use mozzarella cheese
- Winter Version:
- Add roasted butternut squash
- Include sautéed mushrooms
- Use sage instead of dill
Dietary Modifications
- Dairy-Free:
- Use plant-based milk
- Replace cheese with nutritional yeast
- Add extra herbs for flavor
- Higher Protein:
- Add cooked quinoa
- Include chickpeas
- Top with mixed seeds
This crustless vegetable pie is not only a healthier alternative to traditional pies but also a versatile dish that can be adapted to any season or dietary preference. The combination of tender vegetables, creamy dressing, and cheesy topping creates a satisfying meal that’s perfect for lunch, dinner, or special occasions.
