Cheesy Cauliflower Carrot Vegetarian Pie
User Reviews
5.0
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Chilling Time
30 mins
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Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
302 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Cauliflower Carrot Vegetarian Pie
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This Vegetarian pie is nourishing & savory with just the right amount of cheese and a buttery crust full of fresh hearty vegetables & so delicious!
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Ingredients
PIE DOUGH
- 1 cup + 1 tablespoon all purpose flour 150 grams
- 2¾ tablespoons water 40 grams
- 1 large egg (room temperature)
- 1 pinch salt
- 3½ tablespoons butter (softened) 50 grams
FILLING
- 3 cups cauliflower florets 300 grams
- 4 -5 small carrots (cut lengthwise and sliced again if too big)
- 2 tablespoons olive oil
- 1-2 pinches salt
- 1-2 dashes black pepper
- ¼-½ teaspoon oregano
- 1-2 prigs fresh thyme
- ⅔ cup shredded Fontal, firm mozzarella, Gruyere or Swiss cheese 150 grams
- ½ cup freshly grated parmesan 50 grams
- 1 large egg
Instructions
PIE DOUGH
- In a medium bowl whisk together the flour and salt, add the water, egg and butter, combine with a fork until dough starts to come together, then move to a lightly floured flat surface and knead until soft and smooth (add a little flour if too sticky), wrap in plastic and refrigerate for 30-60 minutes.
- While the dough is in the fridge, prepare filling.
FILLING
- In a medium frying pan add the olive oil, cauliflower florets, sprinkle with salt, pepper and oregano, saute on medium to high heat, stirring constantly until a few cauliflower florets just start to brown. Remove the cauliflower with a slotted spoon and then add the carrots and a sprinkle of oregano, a pinch of salt, pepper and saute for 2-3 minutes, remove from heat.
- In a medium bowl mix together with a fork, the shredded cheese, Parmesan and egg, set aside.
- Pre-heat oven to 350F (180C). Lightly grease or spray a 9-10 inch loaf pan (23-25cm)
- Remove the dough from the fridge and knead a couple of times to soften it. Lightly flour the dough and rolling pin and roll out, fit the dough into the prepared pan (I only went half way up the pan with the dough).
- With a fork lightly prick the bottom of the dough, then cover dough with a piece of parchment paper and cover with dried beans or pie weights, blind bake for 10 minutes, remove the dough from the oven, remove the beans and parchment paper.
- Pour half the cheese mixture on top of dough, spread half the cauliflower and half the carrots, repeat with the remaining ingredients. Top with a sprinkle of oregano and a sprig or 2 of thyme.
- Bake for approximately 25-30 minutes (I baked mine for almost 30 minutes). Let sit a few minutes before serving. Enjoy!
Notes
- If you like it spicy then add more black pepper or hot pepper flakes.
- The dough can also be made in a food processor if you prefer.
- Leftover veggie pie keeps very well and I love to enjoy a slice for an easy lunch or snack. Store leftover vegetarian pie in an airtight container or wrapped tightly in plastic wrap for up to 5 days. Reheat in the microwave or enjoy at room temperature.
- It is best to freeze the vegetarian pie before baking. Assemble the pie up to the last step in the directions. Place a layer of parchment paper on top of the pie then a piece of aluminum foil. Freeze for up to 3 months and then bake uncovered from frozen for 30-40 minutes or until hot and bubbly.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
18g
(6%)
Protein
12g
(24%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Cholesterol
93mg
(31%)
Sodium
277mg
(12%)
Potassium
211mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
485IU
(10%)
Vitamin C
24.1mg
(27%)
Calcium
271mg
(27%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 93mg | 31% |
| Sodium | 277mg | 12% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 24.1mg | 27% |
| Calcium | 271mg | 27% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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