Layered Vegetable Pie

Okay, so picture this: it’s late afternoon, light spilling sideways through the kitchen window. A little breeze, maybe, and that quiet hum of everything in its right place. You’re barefoot, almost without thinking, layering sautéed zucchini, soft ribbons of bell pepper, sweet carrots, garlicky onions – all tucked inside buttery crust that smells faintly like your grandmother’s apron. And the spoon you licked still tastes of ricotta and shredded cheese, with a little bit of fresh thyme clinging to the tip. This is that layered vegetable pie – not overly fancy, but it feels like Sunday, or maybe like someplace comforting you didn’t know you missed.

Why You’ll Crave It

• The crust bakes up golden and fragrant, the kind that crackles slightly when you slice into it
• The layers of vegetables stay distinct – so every bite feels different, in the best way
• You can tweak the filling with whatever’s good and fresh – or frankly, whatever’s rolling around in the crisper
• The ricotta makes it creamy without being heavy, just the perfect mellow touch
• It’s sturdy enough for a main, simple enough for lunch… and it reheats beautifully, which always wins me over

The first time I made this was on a slow Sunday, and I remember I stood by the oven door, oddly nervous… but also kind of thrilled. The smell alone convinced me to try it again the next weekend.

What You’ll Need

• 1 pie crust: flaky, homemade if you can, but store-bought works in a pinch
• 2 cups assorted vegetables: zucchini, bell peppers, carrots – sliced not too thin, not too thick
• 1 yellow onion: diced small for quick sautéing
• 2 cloves garlic: finely minced or just crushed if you’re in a hurry
• 1 cup ricotta cheese: mild and creamy, not too wet
• 1 cup shredded cheese: mozzarella or sharp cheddar, or a mix if you like things cheesy
• 2 eggs: one for binding the filling, one for brushing the crust
• Salt and pepper: season with intention (I always taste the filling before it goes in)
• Fresh herbs like thyme or basil: just a little, to lift everything up

Easy How-To

Cook the Veg

Start with the onions in a warm skillet with a drizzle of olive oil – let them soften without browning too fast. Add the garlic, and then the carrots (since they take the longest). Then in go the zucchini and bell peppers. A gentle sauté just until tender – not mushy, we want them still holding shape. I usually toss in the thyme here too, so it blooms in the heat.

Mix the Filling

Let the veg cool just a little, then stir them through the ricotta and shredded cheese with one beaten egg. Season generously with salt and black pepper – don’t skimp here, bland pies are sad pies. Taste a little bit spooned onto a cracker just to be sure (this is totally legitimate quality control).

Prep the Crust

If you’re making crust from scratch, bless you – keep everything cold, and don’t overwork the dough. Roll it out, not too thin, so it holds all that filling without tearing. Line your pie dish and patch the edges if they crack a bit – it’s all part of the charm.

Assemble It All

Spoon the filling in, nudge it evenly across. Roll out the second crust – this part’s oddly satisfying – and lay it over like a little blanket. Press the edges to seal, or fold the bottom crust up over the top, pinching here and there. Cut a few slits on top to let steam out. Nothing too precise.

Bake It Golden

Brush the top crust with the second egg (beaten, of course). Pop the whole thing into a preheated 190°C (375°F) oven, and bake for about 45-50 minutes. You’re looking for that deep golden crust and a smell that might just make the neighbors jealous. Let it rest a bit before cutting – it needs time to gather itself.

Good to Know

• If the crust starts browning too quickly, loosely tent it with foil halfway through baking
• Leftovers make a surprisingly good breakfast – cold or reheated with a fried egg
• Once, I added leftover roasted sweet potato and it absolutely worked

Serving Ideas

• Pair with a crisp green salad (with lemony vinaigrette) and a glass of chilled white wine

Top Tricks

• Drain extra moisture from the veggies before adding to the ricotta – too much liquid and the crust gets soggy

Frequently Asked Questions

Can I use frozen vegetables?

Yes, just thaw and drain them thoroughly first. Press them with a clean towel if they feel too wet. The pie will thank you.

How do I keep the crust from getting soggy?

Make sure your filling is as dry as reasonably possible. You can also blind bake the bottom crust for 8-10 minutes if you really want a crisp base.

Can I make it dairy-free?

Absolutely – just use dairy-free ricotta and a vegan cheese you enjoy. And skip the egg wash or use non-dairy milk instead.

How long does it keep?

In the fridge, it holds up well for 3 days. Reheats beautifully in the oven. I’ve even frozen it (baked or unbaked), and it still comes out lovely.

Can I make it ahead of time?

Yes, and I often do. Assemble the pie and keep it chilled (covered) in the fridge for up to a day. Or freeze it and bake straight from frozen, adding a bit of extra time.