I developed this recipe with exactly two people in mind: my oldest and youngest daughters, both of whom are vegetarians. Knowing they’d be home for the holidays, I wanted something special, just for them. So many celebratory meals this time of year are built around meat, from the Hanukkah brisket to the Christmas roast to the New Year’s Day ham. This Savory Roasted Winter Vegetable Pie offers a tasty option. It’s also pretty enough to make plant-based guests feel like they’re not an afterthought. It’s just the thing to pull together as we approach the New Year, when it’s nice to have something nourishing to nosh on.
An Easy, Whole-Grain Pie Crust
Like all pies, the starting point here in the crust. And this is an easy one, so as not to scare those of you who haven’t had much luck with pastry. You stir together whole-wheat and all-purpose flour with olive oil instead of butter. It comes together after several strokes with a fork and I find it easier to roll out than traditional pastry. It’s not as flaky as a butter crust, but has a nice flavor and holds the filling just right. Another plus is that olive oil is rich in good-for-you phytonutrients, one of the healthiest fats out there.
Mushroom, Squash, and Kale Pie
Vegetables are the name of the game in this flavorful pie. You roast a heap of mushrooms with butternut squash, shallots, and kale. Save yourself some time by using frozen butternut squash that’s already cut into cubes or fresh, cubed squash. I’ve made it with both fresh and frozen and both are terrific. Once the vegetables are cooked, fold them into a flavorful filling of eggs, milk, cottage cheese, and Gruyère. It’s creamy, just without the cream that is typical for this type of dish. The sum total is a veggie-packed and very wholesome pie.
Make-Ahead Tips, Swaps, and Suggestions
To maximize success and make this recipe accessible for all, here are a few tips and suggestions:
- If you’re looking for a gluten-free crust, check out the freezer section of the supermarket or make your own using this gluten-free crust recipe.
- Feel free to do some of the prep ahead of time. You can cut all the vegetables and/or roast the vegetables, storing them in the fridge until you’re ready to assemble the pie. You can also make the dough a day or two ahead and keep it in the refrigerator.
- The vegetables in this dish are terrific together, but you can also make lots of different swaps. Try it with a different leafy green, use sweet potatoes instead of squash, or experiment with different varieties of mushrooms. The key is to use about the same volume of vegetables as is called for in the recipe.
- Reheat the pie in a 350 degree oven until warm through to the center, 15 to 20 minutes.
How to Serve Roasted Winter Vegetable Pie
Consider this the type of savory pie that could show up at brunch, lunch or supper. Here are a few ideas to get you started:
- Enjoy it warm out of the oven with a generous salad for a weekday dinner.
- Set on a holiday buffet, particularly when you know vegetarians will be keeping you company.
- Cut it into small pieces and serve as an appetizer.
- Enjoy it cold or room temperature the next day.
- Pack it up to take for a school or work lunch.
If you like Roasted Winter Vegetable Pie, check out:
Asparagus and Smoked Salmon Tart
Tomato Zucchini Tart with Olive Oil Crust
Mediterranean Egg & Spinach Strata
Easy Breakfast Casserole with Prosciutto
Savory Roasted Winter Vegetable Pie
Roasted winter vegetables get folded into a creamy base for a flavorful and festive pie. It's a very unfussy, whole-grain crust that uses olive oil instead of butter. It can be made ahead and reheated and will tasty for up to three days.
Ingredients
Pie Dough
- ¾ cup whole-wheat flour, spooned into the measuring cup and leveled
- ⅔ cup all-purpose flour, spooned into the measuring cup can leveled
- ½ teaspoon kosher salt (I use Diamond Crystal)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon red or white wine vinegar
- ⅓ cup plus 2 tablespoons water
Vegetables and Filling
- 8 ounces cremini or button mushrooms, quartered
- 3 cups cubed (1-inch) butternut squash, fresh or frozen (no need to defrost)
- 2 cups stemmed, chopped, lightly packed kale (any variety)
- 8 ounces shallots, cut into ⅓-inch wedges
- 1 ½ tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, divided
- ⅛ teaspoon freshly ground black pepper
- 3 eggs
- ¾ cup low-fat milk or plant milk
- 1 cup low-fat cottage cheese
- 1 ½ cups grated Gruyère cheese, 3 ounces, divided
Instructions
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Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper.
Make the Pie Dough
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In a large bowl, use a fork to whisk together the whole-wheat flour, all-purpose flour, and salt. Drizzle the olive oil over the flour and mix until crumbly. Make a well in the center and pour in the water and vinegar. Mix with a fork until the dough comes together. Put the dough on your work surface and knead several times until smooth and pliable without being sticky. Wrap with plastic wrap and rest at room temperature for 1 hour.
Roast the Vegetables
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While the dough rests, arrange the mushrooms, squash, and shallots on the baking sheets. Drizzle the olive oil over the top, season with 1/2 teaspoon salt, and a light shower of black pepper. Toss everything together. Roast for 15 minutes, stir, and continue to roast until you can slide the tip of a knife into the squash with relative ease, 30 to 35 minutes (if the shallots begin to burn before then, remove from the baking sheet).
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Scatter the kale over the vegetables and continue to roast everything for another 5 minutes, so the kale wilts. Remove from oven and lower the temperature to 350℉.
Roll Out the Dough
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Sprinkle a little flour on your work surface. Use a rolling pin to roll out the dough. If you find it sticking quite a bit, add a little more flour to both your work surface and the top of the dough. Roll it out until it’s big enough to fit your pie pan with ½ inch draping over the sides (about 12 inches in diameter). Transfer it to a pie pan and pinch it along the rim to form a crust.
Make the Filling and Assemble the Pie
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In a large bowl, whisk the eggs, milk, cottage cheese, and remaining salt and pepper until creamy and smooth. Add 1 cup of the Gruyere and whisk again.
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To assemble, transfer the vegetables to the pie pan, making sure the squash, mushrooms, and kale are evenly distributed. Pour the egg mixture over the top and sprinkle with the remaining cheese.
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Bake until the crust is nicely browned and the center is just set, about 50 minutes. If desired, set it under the broiler for about 30 seconds to brown the surface.
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Leave the pie to rest for 15 minutes before cutting into wedges.