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Cheesy Cauliflower & Carrot Vegetarian Pie

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. 

Vegetarian pie sliced on parchment paper.


 

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!

Recipe Ingredients

  • 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. 
Ingredients for the recipe.

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.

Mixing the dough in a glass bowl.

Knead until soft and smooth then refrigerate.

Forming the dough into a ball.


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.

Cooking the cauliflower and carrots in a pan.

Combine cheeses and egg in a medium bowl and use a fork to combine. 

Mixing the egg and cheese in a glass bowl.

Roll out pastry dough on a lightly floured surface then fit into the prepared loaf pan. Blind bake the pie crust. 

Blind baking the dough in a loaf pan.

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. 

Filling the loaf pan with the filling.

Top with a sprinkle of oregano and fresh sprigs of thyme then bake until golden brown. Let sit a few minutes before serving.

The loaf before and after baking.

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.

Serving Suggestions

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:

The vegetarian pie sliced on parchment paper.

Recipe FAQs

What other vegetables can I use?

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. 

Can I make the vegetarian pie in advance?

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 

A slice of pie on a white plate.

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!

The vegetarian pie sliced on parchment paper.

Cheesy Cauliflower Carrot Vegetarian Pie

Rosemary Molloy
This Vegetarian pie is nourishing & savory with just the right amount of cheese and a buttery crust full of fresh hearty vegetables & so delicious!
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings
Calories 302 kcal

Ingredients
  

PIE DOUGH

  • 1 cup + 1 tablespoon all purpose flour 150 grams
  • tablespoons water 40 grams
  • 1 large egg (room temperature)
  • 1 pinch salt
  • tablespoons butter (softened) 50 grams

FILLING

  • 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
  • cup shredded Fontal, firm mozzarella, Gruyere or Swiss cheese 150 grams
  • ½ cup freshly grated Parmesan 50 grams
  • 1 large egg

Instructions
 

PIE DOUGH

  • 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.

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!

Notes

If you like it spicy then add more black pepper or hot pepper flakes.
The dough can also be made in a food processor if you prefer.
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. 
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. 

Nutrition

Calories: 302kcal | Carbohydrates: 18g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 277mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 24.1mg | Calcium: 271mg | Iron: 1.5mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from October 19, 2015.

12 Comments

  1. 5 stars
    I can’t wait to try this! it sounds delicious and very original and different! Both my husband and I are 100% Italian and enjoy Italian foods and traditions and we love a wide variety of cuisines also and enjoy trying new places.

  2. This looks delicious. Can it be made crust less? I am Italian American and have never been to Italy, but my Dad was from the Liguria region, and my Mom was from Messina, so I have the best food memories, and they were both great cooks.

    1. Hi thanks so much, that’s so great when you have good food memories. Italian Moms are the best cooks and Dads too! I have never made this crustless but I don’t see why it wouldn’t work. If you try it. Let me know how it turns out. Take care.

  3. This is so colorful and I am sure it will taste amazing too. Thanks for sharing.

    What other alternative cheese can be used with the Parmesan cheese?

  4. 5 stars
    This is gorgeous and making my mouth water! We are heading from US to Italian Rivera area and Rome tomorrow, so my refrigerator is empty. Will be one of the first things I make when we get back. I’m already thinking of this on my over-loaded, Italian holiday table. Thank you for sharing!

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