Cheesy Vegetable Pie

In a large mixing bowl, crack the 4 eggs and whisk them together with a pinch of salt and black pepper. The eggs are the base of your batter and will help hold all the ingredients together.

Add 100 g (3.5 oz) of yogurt to the eggs, whisking until smooth. The yogurt adds a slight tang and creaminess to the batter. Gradually mix in 80 g (2.8 oz) of flour, stirring continuously to avoid lumps. You should end up with a smooth, thick batter.

2. Prepare the Vegetables

Grate the zucchini and place it in a separate bowl. Sprinkle with a pinch of salt and let it sit for 5 minutes. This step draws out excess moisture from the zucchini, which can make the pie soggy. After 5 minutes, squeeze the grated zucchini with your hands or a clean kitchen towel to remove the excess water.

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Grate the potato and carrot, and squeeze out the excess juice from the grated potato to prevent it from adding too much moisture to the pie. Finely chop the onion.

3. Combine Ingredients

Add the grated zucchini, potato, carrot, and chopped onion to the batter. Mix everything together until the vegetables are evenly distributed throughout the batter.

Stir in half of the grated cheese (about 75 g/2.6 oz) and the chopped dill. The cheese adds richness and flavor, while the dill provides a fresh, herbaceous note that complements the vegetables beautifully.

4. Prepare for Baking

Preheat your oven to 200°C (390°F).

Line a 20 cm (8-inch) baking pan with parchment paper to prevent the pie from sticking and to make it easier to remove after baking.

Pour the vegetable and batter mixture into the prepared baking pan, spreading it out evenly with a spatula. Make sure the vegetables are evenly distributed so that each slice has a good mix of flavors and textures.

5. Bake the Pie

Sprinkle the remaining 75 g (2.6 oz) of grated cheese over the top of the pie. This cheese will melt and create a golden, crispy layer on top of the pie.

Place the pie in the preheated oven and bake for about 30 minutes, or until the pie is golden brown and cooked through. You can test for doneness by inserting a toothpick into the center of the pie; it should come out clean.

6. Serve

Allow the pie to cool slightly before slicing. This helps the pie set and makes it easier to cut into neat slices.

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Serve the Cheesy Vegetable Pie warm, enjoying the combination of tender vegetables, rich cheese, and a hint of fresh dill. It pairs perfectly with a fresh salad, soup, or can be enjoyed on its own as a light meal.

Serving Suggestions

With a Side Salad: Pair the pie with a crisp green salad for a balanced meal.
As a Brunch Dish: Serve as part of a brunch spread with fresh fruit and coffee.
Leftovers: This pie tastes great the next day, either cold or reheated, making it a perfect make-ahead dish.

Tips for the Best Cheesy Vegetable Pie

Squeeze Out Moisture: Make sure to remove as much moisture as possible from the grated zucchini and potato to avoid a soggy pie.
Cheese Variety: Feel free to use a combination of cheeses, such as cheddar, mozzarella, or gouda, for different flavors.
Add More Vegetables: Customize your pie by adding other vegetables like bell peppers, spinach, or mushrooms.

This Cheesy Vegetable Pie is a versatile, flavorful dish that’s easy to make and sure to satisfy everyone at the table. Enjoy!