Nourishing, savory and with just the right amount of cheese and a buttery crust, this Cheesy Cauliflower & Carrot Vegetarian pie is full of fresh hearty vegetables and delicious taste. It’s hearty, comforting and perfect for a meatless meal.
There is no denying that a savory pie is classic comfort food! I have made a few others including this tomato cheese pie and savory rustic pie, but this cheesy cauliflower carrot vegetarian pie is a family favorite!
It’s simple to make from scratch with a golden flaky pie crust, tender cauliflower, sweet carrots, rich melty cheese and fresh herbs! When I say this veggie pie was loved by all, I mean it, and that includes my daughter’s childhood friend who is always an eager taste tester.
While I have plenty of recipes that use a store-bought pie crust including this spinach ricotta pie and cheesy asparagus quiche, this recipe uses a homemade pastry dough. It’s easier than you think to make it and it really makes this the best vegetable pie you will have ever had!
Why You’ll Love This Savory Vegetarian Pie
- Vegetarian friendly: It may remind you of a chicken pot pie but there is no meat in this vegetable pie!
- Savory pie: With a homemade pie crust, rich cheeses and fresh veggies, this pie only gets better with earthy herbs like oregano and thyme!
- Warm and hearty: This cheesy vegetable pie is a family favorite with its savory creamy filling and golden crust! It’s perfect for both weeknight dinners or as a side dish when feeding a crowd!
- Classic comfort food: This cozy veggie pie is a hit with both vegetarians and omnivores alike with its fresh vegetables and buttery, flaky pastry!
- Pie crust: For a homemade pie crust, you will need all purpose flour, water, salt, egg and butter.
- Cauliflower: 3 cups of cauliflower florets add a healthy dose of veggies to this savory pie!
- Carrots: Sweet carrots pair perfectly with the rich cheese and tender cauliflower.
- Olive oil: For adding rich flavor while sauteing the vegetables.
- Seasonings: Salt, pepper, oregano and fresh thyme enhance taste and flavor in the pie.
- Cheese: Shredded Fontal, firm mozzarella, Gruyere or Swiss cheese can all be used and each will add their unique flavor.
- Parmesan cheese: Freshly grated Parmesan cheese from a block will taste best.
- Egg: One large egg helps bind the filling together.
How To Make a Cheesy Cauliflower & Carrot Vegetarian Pie
Make the pie dough first by whisking the flour and salt in a medium bowl. Add the water, egg and butter, then combine with a fork until the dough starts to come together.
Knead until soft and smooth then refrigerate.
Next, make the easy vegetarian filling by sauteing cauliflower florets with oregano, pepper and salt in a frying pan over medium heat in olive oil until a few cauliflower florets just start to brown. Then sautee the carrots the same way.
Combine cheeses and egg in a medium bowl and use a fork to combine.
Roll out pastry dough on a lightly floured surface then fit into the prepared loaf pan. Blind bake the pie crust.
Assemble your vegetarian pie by pouring half the cheese mixture on top of the dough then spread half the vegetable mixture and repeat with remaining ingredients.
Top with a sprinkle of oregano and fresh sprigs of thyme then bake until golden brown. Let sit a few minutes before serving.
Variations And Substitutions
- Vegetables: Broccoli is the best substitute for the cauliflower although you could also use mushrooms, finely diced potatoes, butternut squash or spinach as well.
- Roasted vegetables: Add another savory layer of flavor to the dish by roasting your cauliflower and carrots before adding them to the pie.
- Seasonings: Try fresh rosemary or even a pinch of nutmeg.
- Gluten-free: It’s easy to make this vegetarian pie gluten-free, just use your favorite gluten free pie crust recipe.
- Crust options: While I used a homemade pastry dough for this crust, feel free to use store-bought crust, puff pastry, this easy Italian pie crust or even this savory pie crust.
- Add a top crust: For more of a vegetarian pot pie feel to this recipe, add a top pie crust as well.
While this version of a pot pie is perfectly fine as a meal on its own, adding a few side dishes is always a great idea! Here are a few favorites to try:
- Baked cheesy mashed potatoes
- Simple Italian green beans
- Easy Italian chickpea salad
- Olive oil bread rolls or soft dinner rolls
That is the beauty of this cheesy vegetable pie. You can use a variety of different vegetables to make this wholesome pie different each time! Add onion and garlic for a sharp flavor. Use finely diced potatoes for an even more hearty filing or try another cruciferous vegetable like broccoli. Add some mushrooms or peas or try asparagus or green beans when in season.
Yes, this dish can be made ahead. Assemble the savory veggie pie recipe up to a day in advance before baking. Bring to room temperature before baking or you may need to increase the baking time.
How Long Will Leftovers Keep?
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.
Can I Freeze This Savory Pie?
Yes, but 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.
More Vegetarian Recipes
- Italian Potato Soup
- Broccoli Cheese Bake
- Double Cheese Baked Stuffed Peppers
- Zucchini Patties
- Italian Ricotta Eggplant Casserole
Baked Cauliflower Carrot Cheese Pie makes a wonderful appetizer or main dish. I am actually eating a piece (room temperature) while I write this, so I guess you could say a tasty snack too! Buon Appetito!
Cheesy Cauliflower Carrot Vegetarian Pie
- 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
- 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 sprigs fresh thyme
- ⅔ cup shredded Fontal, firm mozzarella, Gruyere or Swiss cheese 150 grams
- ½ cup freshly grated Parmesan 50 grams
- 1 large egg
- 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.
- 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!
Updated from October 19, 2015.