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Italian Vegetable Pie

Italian Vegetable Pie

Italian Vegetable Pie – a great lunch idea. This pie is healthy, yet delicious and it is the perfect way to get fussy eaters eat their vegetables!
Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Manuela Zangara


  • 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


  1. In a pot, sauté the chopped vegetables with the extra virgin olive oil for a couple of minutes.
  2. 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.
  3. When the vegetables have cooled, add the beaten egg and mix well.
  4. Put the puff pastry sheet in a 20x20cm (8x8 inches) baking dish lined with baking paper.
  5. Pour the vegetable mixture onto the puff pastry and flatten it out with a spoon.
  6. Gently press the sides of the pastry with a fork to create a border.
  7. Bake preheated fan forced oven at 200°C – 390°F for 20 minutes or until golden.

  8. Before slicing it, let the quiche cool down. This will prevent it from crumbling.
  9. Serve at room temperature with a simple green salad on the side for a delicious lunch.

Recipe Notes

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.