Kitchen notes · a little help before you start
Vegetable Pie
Slices of summer vegetables sit beneath a rich cheese topping in this savory pie. Tomato and basil give it a fresh flavor, while golden squash adds a little sweetness. The crisp crust makes a satisfying edge to each warm slice.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Original yield
- Serves 8
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Drain the tomatoes
Salt the sliced tomatoes and drain for ten minutes, then pat away as much excess juice as possible.
2. Brown squash in one layer
Saute the zucchini and squash in a single layer until golden, then move them onto paper towels.
3. Cool the crust first
Use a fully cooled, prebaked pie shell before layering in the vegetables to help prevent a soggy base.
Get to know the ingredients
Tomatoes
Peel and slice the tomatoes before draining them; Roma tomatoes are suggested in the ingredient list.
Basil
Scatter chopped fresh basil over the layered vegetables before spreading the creamy cheese mixture across the top.
Mayonnaise
Mix mayonnaise with the grated cheeses, or use the listed half mayonnaise and half Greek yogurt option.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Vegetable Pie
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Let the pie settle
Cool the lightly browned pie for at least fifteen minutes before cutting it into warm slices.
A little more help as you go
Prep parts ahead
The squash, zucchini and onion can be sliced a day ahead, and the cheese spread can be refrigerated separately.
Skip freezing
Freezing isn't recommended. Thawed vegetables can soften the crust, and the mayonnaise topping freezes poorly.
A few questions you might have
Does the crust need prebaking?
Yes. Use a prebaked pie shell that has cooled completely before you add the vegetables and topping.
Why drain the tomatoes?
The directions remove excess tomato juice to help keep the pie from becoming soggy under the filling.
Can I prepare any parts ahead?
Slice the squash, zucchini and onion up to a day ahead and keep the prepared cheese spread refrigerated.
Can I freeze the finished pie?
Freezing isn't recommended because the vegetables and mayonnaise topping don't keep their texture well.
When can I slice it?
Give the baked pie at least fifteen minutes to cool before cutting and serving it warm.
Any more cooking tips?
Make Ahead Instructions: The squash, zucchini, and onion may be sliced up to one day ahead of time. The cheese spread may also be made ahead and just kept in the fridge. To Freeze: I don’t recommend freezing this recipe because the vegetables may make the crust soggy when it thaws, and the mayo in the topping doesn’t freeze well. You may use a frozen, thawed pre-baked pie shell, to save time.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: tastesbetterfromscratch.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
