This Veggie Egg Pie delivers a hearty, satisfying way to enjoy vegetables—carrot, cabbage, zucchini, bell pepper, and onion—all wrapped in a tender egg-based crust, topped with melted cheese, and complemented by a refreshing dill-cucumber sauce. It’s vibrant, nutritious, and perfect for breakfast, brunch, or a light dinner. Easy to assemble and bake, this pie is a delightful way to bring veggies to the table in a fun, flavorful form.
Cooking Time
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Prep Time: 25 minutes (chopping and sautéing)
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Cook Time: ~40 minutes (baking)
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Total Time: ~1 hour 5 minutes
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Servings: 6–8 slices
Ingredients
For the Veggie Filling:
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2 eggs (for egg layer)
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½ onion, diced
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1 carrot, grated or finely chopped
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1 bell pepper, diced
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250 g cabbage, shredded
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1 zucchini, sliced or diced
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Olive oil, for sautéing
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Salt & pepper, to taste
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½ tsp dried oregano
For the Pie Batter & Topping:
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3 eggs (for batter)
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240 g (1 cup) sour cream
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120 g (about 1 cup) all-purpose flour
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1 tsp baking powder
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50 g cheese, grated (cheddar, mozzarella, or similar)
For the Dill–Cucumber Sauce:
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100 g sour cream
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1 cucumber, finely diced
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1 garlic clove, minced
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A handful of fresh dill, chopped
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Salt & pepper, to taste
Step-by-Step Cooking Directions
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Sauté the Veggies
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Heat olive oil over medium heat.
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Add onions and sauté for ~2 minutes until softened.
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Stir in carrots and bell pepper; sauté another 2–3 minutes.
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Add cabbage and oregano; season with salt & pepper and sauté for 4 minutes.
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Toss in zucchini; cook for further 3 minutes. Remove from heat.
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Assemble the Veggie Pie
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Whisk 2 eggs in a bowl; lightly coat the bottom of a greased pie dish or baking pan.
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Spread sautéed vegetables evenly over the egg layer.
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Prepare the Batter
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In a bowl, whisk together 3 eggs, sour cream, flour, baking powder, salt & pepper until smooth.
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Pour over the vegetables, smoothing the top.
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Sprinkle grated cheese evenly across the batter.
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Bake Until Set
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Preheat oven to 180 °C (350 °F).
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Bake for ~40 minutes, or until the center is firm, the top is golden, and the edges are slightly puffed.
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Allow to cool slightly before slicing.
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Make the Sauce
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While baking, mix sour cream, diced cucumber, garlic, dill, salt & pepper in a bowl.
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Chill until ready to serve so flavors meld and sauce thickens.
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Serve
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Slice warm or at room temperature.
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Drizzle or serve the sauce on the side.
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Garnish with extra dill or spring onion for brightness.
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Nutritional Information (per slice, 8 servings)
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Calories: ~220 kcal
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Protein: 10 g
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Fat: 12 g
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Carbohydrates: 18 g
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Fiber: 2 g
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Sodium: 300 mg
The Origins and Popularity of the Recipe
This rustic vegetable pie draws from Eastern European and Mediterranean traditions, where egg-baked savory dishes (like strata, torta salata, or zapekanka) are common. It’s a smart way to use seasonal veggies, and its ease of baking has made it popular on cooking channels and home blogs.
Reasons Why You’ll Love This Recipe
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Packed with colorful, nutritious vegetables
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Creamy, comforting, and light all at once
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Simple to prepare—pan to dish in under an hour
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Perfect for make-ahead meals or leftovers
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Loved by kids and adults alike
Health Benefits
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Vegetables provide fiber, vitamins, and antioxidants
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Eggs & cheese bring in protein and calcium
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Sour cream adds probiotics and healthy fats (when cultured)
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Dill, garlic, oregano offer phytonutrients and flavor
Serving Suggestions
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Pair with mixed green salad or a light vinaigrette
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Serve with crusty bread or soft dinner rolls
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Great with a chilled herbal tea or sparkling water
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Ideal for portable brunches or office potlucks
Common Mistakes to Avoid
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Skipping moisture removal: Drain wet vegetables well to prevent soggy center
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Overmixing batter: Keep batter light to ensure tender crumb
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Inaccurate seasoning: Add salt, pepper, and herbs gradually for flavor balance
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Overbaking: Pull from oven once firm-topped, not browned over
Pairing Recommendations
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Drinks: Iced mint tea, light white wine (e.g., Pinot Grigio)
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Sides: Fresh salads, roasted tomatoes, or marinated olives
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Dessert: Fresh fruit cups or lemon yogurt parfait
Cooking Tips
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Use even veggie chopping for uniform cook
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Press out juices from cabbage, zucchini before mixing
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For extra color, top with sliced cherry tomatoes before baking
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Let pie rest 5 minutes after baking for cleaner slices
Similar Recipes to Try
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Classic Mediterranean Vegetable Frittata
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Greek Spanakopita-Inspired Pie
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Zucchini-Carrot Quick Bake
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Italian Caprese Strata
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Cabbage–Potato Oven Pancake (Zapekanka)
Variations to Try
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Add protein: Stir in diced cooked chicken, bacon, or ham
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Dairy-free: Use plant-based yogurt and omit cheese
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Gluten-free: Swap flour with rice or chickpea alternative
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Spicy twist: Add chili flakes or hot paprika to the batter
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Cheesy swap: Use feta or goat cheese for Mediterranean flair
Ingredient Spotlight: Cabbage
Cabbage is an economical, fiber-rich veggie full of vitamins C and K, adding mild sweetness and subtle crunch to this pie. It softens with sautéing and bakes beautifully in egg-based dishes.
Conclusion
This Veggie Egg Pie is a wholesome, flavor-packed favorite that brings vegetables front and center in every slice. With minimal prep and bake time, it’s a clever way to enjoy seasonal produce—and perfect for anytime meals or gatherings. It’s simple yet satisfying, healthy yet indulgent, and destined to be a regular on your menu.
10 Comprehensive Frequently Asked Questions
1. Can I make this pie ahead?
Yes—bake, cool, cover, and refrigerate. Reheat in a warm oven or serve chilled.
2. Is it gluten-free?
Substitute flour with chickpea or rice flour to suit dietary needs.
3. What other vegetables can I add?
Red bell peppers, spinach, broccoli, or corn work beautifully.
4. Can I omit the cheese?
Yes—it’s still delicious with just batter; add extra herbs for flavor.
5. Is the crust necessary?
There’s no traditional crust—the egg batter sets like a crustless quiche.
6. Can I use Greek yogurt instead of sour cream?
Absolutely—choose full-fat for better texture.
7. How to avoid watery pie?
Drain veggies well and lightly sauté them; this reduces moisture.
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8. What pan size is best?
Use round 20 cm or square 22×22 cm baking dish for even baking.
9. Can I freeze leftovers?
Yes—slice, wrap, and freeze. Reheat in oven for best texture.
10. How thick should the slices be?
About 2 cm thick works well for portioning and even reheating.