The Heartwarming Story Behind This Delightful Dish
Picture a dish that captures the essence of comfort food while celebrating the vibrant colors and flavors of fresh vegetables. This Vegetable and Cheese Pie is more than just a recipe—it’s a canvas of culinary creativity, bringing together the richness of cheeses and the freshness of garden-picked produce in one mouthwatering creation.
Inspired by Mediterranean and home-style cooking, this pie is a testament to the magic that happens when simple ingredients are combined with love and care. Perfect for family dinners, potlucks, or a satisfying lunch, this dish promises to become a cherished favorite in your recipe collection.
Precise Ingredients: US and European Measurements
For the Pie Base
- 2 large eggs
- 60 ml (¼ cup) vegetable oil
- 120 ml (½ cup) milk
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) salt
- 240 g (2 cups) all-purpose flour
Vegetable Medley
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, finely chopped
- 1 ripe tomato, diced
- 4 green onions, thinly sliced
- Fresh parsley, chopped
- 10-15 green olives, pitted and sliced
- 1 medium potato, diced and par-boiled
Cheese Blend
- 60 g (½ cup) cheddar cheese, grated
- 100 g (¾ cup) feta cheese, crumbled
- 100 g (1 cup) additional cheddar cheese for topping
Step-by-Step Preparation Instructions
- Prepare the Vegetables
- Wash and dice all vegetables into uniform, small pieces.
- Par-boil the potato cubes for 3-4 minutes, then drain and cool.
- Chop the herbs and slice the olives.
- Make the Pie Base
- In a large mixing bowl, whisk the eggs until light and fluffy.
- Add oil and milk, mixing thoroughly.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually incorporate the dry ingredients into the wet mixture.
- Knead into a smooth dough, being careful not to overwork.
- Assemble the Pie
- Preheat the oven to 180°C (350°F).
- Grease a large pie dish or round baking pan.
- Roll out the dough and line the bottom and sides of the dish.
- Spread the mixed vegetables evenly across the base.
- Sprinkle the 60g of cheddar and crumbled feta cheese over the vegetables.
- Baking to Perfection
- Carefully pour any remaining egg mixture over the vegetables and cheese.
- Top with the additional 100g of cheddar cheese.
- Bake for 30-35 minutes until the top is golden brown and crispy.
- The pie should be set in the center and cheese fully melted.
- Finishing Touches
- Remove from oven and let cool for 10 minutes.
- Garnish with fresh chopped parsley.
- Slice and serve warm.
Nutritional Information
Per Serving:
- Calories: 320-380
- Protein: 12-15 g
- Carbohydrates: 25-30 g
- Fat: 20-25 g
- Fiber: 3-4 g
- Calcium: 200-250 mg
Preparation Time: 25 minutes Cooking Time: 35 minutes Total Time: 60 minutes Servings: 6-8 slices
Expert Cooking Tips and Tricks
- Vegetable Prep: Dice vegetables into similar-sized pieces for even cooking.
- Dough Handling: Don’t overwork the dough to keep it tender and flaky.
- Cheese Melting: Use a mix of cheeses for complex flavor and best melting.
- Moisture Control: Par-boil potatoes to prevent excess water in the pie.
- Even Baking: Rotate the pie halfway through cooking for uniform browning.
Delicious Variations and Substitutions
- Gluten-Free Option: Use gluten-free flour blend for the base.
- Vegan Twist: Substitute eggs with flax eggs and use plant-based cheese.
- Meat Lover’s Version: Add diced ham or bacon to the vegetable mix.
- Spicy Kick: Incorporate chili flakes or diced jalapeños.
- Herb Variations: Experiment with thyme, basil, or oregano.
Frequently Asked Questions
Q1: Can I prepare this pie in advance? Yes, you can prepare the dough and chop vegetables ahead of time. Assemble and bake just before serving.
Q2: How do I store leftovers? Refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Q3: Can I freeze this vegetable pie? Freeze after baking for up to 1 month. Thaw in the refrigerator and reheat in the oven.
Q4: What can I serve with this pie? A fresh green salad or light soup complements this dish perfectly.
Q5: Can I use different vegetables? Absolutely! Feel free to substitute with seasonal vegetables of your choice.
Storage and Make-Ahead Tips
- Refrigeration: Store covered for 3-4 days.
- Freezing: Freeze whole or in individual portions.
- Reheating: Best reheated in the oven to maintain crust crispiness.
- Advance Preparation: Chop vegetables and prepare dough a day ahead.
Dive into this Vegetable and Cheese Pie and experience a symphony of flavors that celebrates fresh ingredients and comforting home cooking. Whether it’s a family dinner or a special gathering, this pie is sure to impress and satisfy!
