Veggie pie

Cooking is fun but sometimes you just want to grab something in the fridge and watch the next Game of Thrones episode. And “you’re damn right!”.

But right before this, you might as well turn your leftover vegetables into a… veggie pie!

It’s a simple recipe as long as you have:
– Leftover veggies
– 1 egg
– 20 cl cream
– 1 roll of pie dough (or home-made dough, for the bravest)







Depending on the vegetable you have at hand, you might add some:
• Onions: in a pan, heat the oil at medium temperature and stir in the chopped onions, it will add sweetness and flavor to your cooking.
• Spices: the right species of dried herbs or seeds can help different vegetables combine well together. I often use thyme or oregano for Mediterranean vegetables (tomatoes, eggplant and peppers), zucchini combine well with cumin (one of my biggest discoveries) and so on…
or even cheese!

Don’t go too far (say with coriander or ginger), unless you know what you’re doing, as the pie is cream-based, and you’ll end up mixing too many flavours together.

How to make it:
• Put the pie dough in a circular mould
• Don’t make holes in the bottom of the dough!
• Put the vegetables, seasoned as you wish
• In a bowl mix the egg and cream, then pour this batter evenly over your vegetables.

Transfer the pie to a hot oven (190°C/375°F/Gas mark: 5) for 20-25 minutes. Check regularly to avoid disasters!

Allow to cool for 5 minutes before serving — it’s better warm than oven-hot.


NB. This pie’s also a great way to avoid food waste.
On this topic: see this great French Intermarché/Marcel campaign about ‘Inglourious fruits and vegetables’.

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