Crustless Vegetable Pie: A Healthy Mediterranean-Style Main Dish

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

1. 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

1. 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

1. 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

1. Preheat oven to 200°C (400°F)
2. Grease a 9×13 inch baking dish
3. Combine vegetables with dressing:

• Gently fold vegetables into dressing mixture
• Ensure even distribution

1. Transfer to baking dish:

• Pour mixture into prepared dish
• Spread evenly
• Top with grated cheese

1. 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

1. Summer Version:

• Add zucchini and cherry tomatoes
• Include fresh basil
• Use mozzarella cheese

1. Winter Version:

• Add roasted butternut squash
• Include sautéed mushrooms
• Use sage instead of dill

Dietary Modifications

1. Dairy-Free:

• Use plant-based milk
• Replace cheese with nutritional yeast
• Add extra herbs for flavor

1. 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.