Today’s recipe is a delicious Italian Vegetable Pie. It is very simple to make and it is lower in fat than a regular quiche, since it does not contain any milk or cream. You can use your favourite vegetables for this one and it is also a great way to finish off leftover vegetables lying in the fridge.
I often make mine with a mix of fresh and frozen vegetables, so I can have a more varied pie. However, you can really use anything you like.
This Italian Vegetable Pie is a great light lunch idea, simply serve it with a green salad on the side. Enjoy and don’t forget to check out the video of the recipe, just before the recipe card… so scroll down! 🙂
Italian Vegetable Pie
- 1 square sheet of puff pastry thawed
- 600 gms – 1 1/3 lbs. mixed vegetables chopped (see notes)
- 1 tbsp extra virgin olive oil
- ½ cup water
- 1 egg lightly beaten
- Salt to taste
In a pot, sauté the chopped vegetables with the extra virgin olive oil for a couple of minutes.
Season with salt and add the water. Stir, cover and let it cook until the vegetables are soft and the liquid has dried. Set aside to cool down.
When the vegetables have cooled, add the beaten egg and mix well.
Put the puff pastry sheet in a 20x20cm (8x8 inches) baking dish lined with baking paper.
Pour the vegetable mixture onto the puff pastry and flatten it out with a spoon.
Gently press the sides of the pastry with a fork to create a border.
Bake preheated fan forced oven at 200°C – 390°F for 20 minutes or until golden.
Before slicing it, let the quiche cool down. This will prevent it from crumbling.
Serve at room temperature with a simple green salad on the side for a delicious lunch.
I used both fresh (onion, zucchini, celery, and potatoes) and frozen vegetables (carrots, green beans, corn, and peas). If you do so, sauté the fresh vegetables for 1 minute or 2 before adding the frozen ones.