Garden Vegetable Pie

A comforting, flavorful pie filled with vibrant garden vegetables nestled in a flaky crust and topped with a creamy, cheesy spread. It’s perfect for showcasing seasonal produce in a satisfying, one-dish meal.

Why You’ll Love This Recipe

This pie is versatile, full of fresh vegetables, and delivers a delicious savory-sweet balance with its creamy topping. It’s easy to adapt—you can swap in whatever veggies you have on hand—and it’s a crowd-pleaser for dinners, gatherings, or even brunch.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (9-inch) pre-baked flaky pie crust

• 3 Roma tomatoes, peeled and sliced

• 1 small zucchini, sliced into rings

• 1 small yellow squash, sliced into rings

• ½ cup sweet onion, thinly sliced

• 10 fresh basil leaves, chopped

• 1 cup shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• ¾ cup mayonnaise (or half mayo, half Greek yogurt)

• 2 tablespoons freshly grated Parmesan cheese

• Salt and freshly ground black pepper, to taste

directions

1. Preheat your oven to 350°F (175°C).

2. Place the tomato slices in a colander in the sink in a single layer. Sprinkle lightly with salt, and allow to drain for about 10 minutes. Pat dry with paper towels to remove excess moisture.

3. In a large skillet over medium-high heat, sauté the zucchini and squash rings in a single layer for 2–3 minutes per side (seasoned with salt and pepper) until golden. Remove and drain on paper towels.

4. Arrange the vegetables in the pie crust: Layer zucchini, squash, tomato slices, and onion. Sprinkle the chopped basil over the top.

5. In a bowl, mix mozzarella, cheddar, and mayonnaise (or yogurt). Spread this cheese mixture over the layered vegetables, then sprinkle Parmesan on top.

6. Bake for about 30 minutes, until the top turns lightly browned and bubbly. Let the pie rest for at least 15 minutes before slicing and serving.

Servings and timing

• Servings: 8 slices

• Prep time: Approximately 20 minutes

• Cook time: About 30 minutes

• Total time: Around 50 minutes

Variations

• Mix in additional seasonal veggies like bell peppers, mushrooms, or spinach.

• Replace mayonnaise with plain Greek yogurt for a tangier, lighter topping.

• Use different cheese blends—Gruyère, feta, or goat cheese add unique flavors.

• Add herbs like oregano, thyme, or rosemary for more aromatic depth.

storage/reheating

• Storage: Cover leftovers and refrigerate for up to 3 days.

• Reheating: Warm gently in a 350°F oven until heated through. If refrigerated, allow to come closer to room temperature first to ensure even warming.

• Note: Freezing is not recommended—the vegetables may become soggy upon thawing, and mayo-based topping may separate.

FAQs

What if I can’t find Roma tomatoes?

Use any firm tomato variety. Just remember to remove excess moisture as instructed to avoid sogginess.

Can I use a homemade crust instead of store-bought?

Yes! A flaky, buttery crust or your favorite savory pastry will work beautifully.

Is there a dairy-free alternative for the topping?

Try using vegan mayonnaise and a non-dairy shredded cheese, or skip cheese altogether and use a yogurt-based garlic-herb spread.

Can I prepare this ahead of time?

Yes—slice the vegetables and make the topping up to a day in advance. Assemble and bake when ready.

Can I freeze the assembled pie?

Freezing is not recommended due to moisture separation and sogginess risks.

What else can I add to boost flavor?

Season with garlic powder, Italian seasoning, or layer in roasted red peppers, sun-dried tomatoes, or olives for extra complexity.

Is it better to use half mayo, half Greek yogurt?

Yes—mixing allows for a lighter, tangier topping while maintaining creaminess. Many adapt the recipe this way.

Can I use a glass or metal pie pan?

Absolutely. Just ensure the crust is pre-baked and cooled before filling to prevent a soggy bottom.

How do I prevent the crust from getting soggy?

Drain tomatoes, sauté vegetables to reduce moisture, and pre-bake or cool the crust thoroughly.

What side dishes pair well with this pie?

A fresh green salad with balsamic vinaigrette, roasted vegetables, or soup all complement nicely.

Conclusion

This Garden Vegetable Pie is a comforting, flexible dish that spotlights fresh veggies and cheesy delight in every bite. It’s easy to customize, prepares effortlessly, and creates a satisfying and pretty presentation—whether for family dinners or casual gatherings. Make it your own with seasonal produce, herb twists, or cheese swaps—and enjoy the fresh, homey flavors of garden-to-table goodness.

Print