An integral part a complete diet people are vegetables. Their benefits for our health are difficult to overestimate: the gifts of nature contain a large number of vitamins, micro- and macroelements, organic acids, minerals. In addition, vegetables are valuable source fiber (coarse alimentary fiber), which contribute to normal intestinal motility and excretion from the body harmful substances, toxins, radionuclides and waste.
For some reason, many of us believe that dishes from healthy products Rarely are they tasty. In fact, this is not true at all! Vegetables can be used to prepare a large number of nutritious, healthy, and most importantly, wholesome dishes.
Today we will share original recipes vegetable pies that even a novice housewife can prepare. They will definitely please the most capricious gourmet!
Hearty vegetable puff pastry pie
This dish is perfect for hearty lunch. You can have a quick and tasty snack with it, for example, on the road or on an outing.
We will need:
- 260 g puff pastry without yeast;
- 85 g hard cheese (preferably cream cheese);
- 12 pcs. frozen Brussels sprouts;
- 7 pcs. green asparagus;
- 50 g pumpkin;
- 1 PC. leeks;
- egg yolk;
- 30 g parmesan;
- 3 teaspoons capers;
- 1 tbsp. spoon of olive oil;
- 5 pieces. canned olives.
How to cook?
Wash all the vegetables thoroughly, cut the leeks into rings and lightly fry in a frying pan with the addition of vegetable oil. We take the dough out of freezer, defrost, roll out in one direction to the size of the baking sheet in which the pie will be baked. The thickness of the base should be about 1.5-2 cm.
Along the entire perimeter of the base, at a distance of two centimeters from the sides, we make a cut to the full depth. This is necessary so that the sides can rise. Place baking paper on a baking sheet and place a layer of dough on top.
Cut the cheese into small cubes. Cut the heads of Brussels sprouts in half, cut the pumpkin pulp into cubes. Wash the asparagus, peel it with a knife or vegetable peeler, put it in a saucepan with boiling water for 2 minutes, then take it out and dry it on a napkin. Cut the olives in half and remove the pits.
Spread the onion and cheese on the base in an even layer, leaving the sides free. Top with pieces of Brussels sprouts cut side down, capers and pumpkin. Grate Parmesan on a medium grater. Sprinkle the filling with cheese and decorate with olives on top.
Preheat the oven to 200° C. Place the pan with the dough in the oven for 34-35 minutes. At this time, prepare the glaze. To do this, whisk the egg yolk with 2 tbsp. spoons of cold water.
25 minutes after the start of baking, remove the pan from the oven and grease egg mixture sides. And 2-3 minutes before the end of baking, place asparagus on the filling. Remove the prepared vegetable pie from the oven, cool for 5 minutes, remove from the pan and cut into portions.
Vegetable Pie “Autumn Sun”
The recipe for this unusual, beautiful and very delicious dish invented by Yulia Vysotskaya.
It is no coincidence that the dish received this name - in appearance it resembles a not so hot, but still so warm and gentle September sun. Sometimes this pie is also called " Vegetable idyll" It is especially good in the spring, with young and still slightly sweet zucchini and carrots.
We will need:
- 2 large carrots;
- 1 zucchini;
- 1 zucchini;
- 3 cloves of garlic;
- 160 g chilled butter;
- 4 chicken eggs;
- 310 g wheat flour premium quality;
- 170 g Russian cheese;
- 320 ml milk;
- 140 ml of cold clean water;
- a pinch of salt.
How to cook?
To prepare the dough, chilled butter three on a coarse grater, sprinkle it with sifted flour, add salt and mix everything with a wooden spoon until crumbs form. After this, very quickly grind the ingredients with your hands, add cool water and knead the dough.
Prepared for baking springform we lay out parchment paper, spread the dough on it in an even layer and put everything in the refrigerator. While the base is cooling in the refrigerator, prepare the filling. Peel the carrots. Cut the zucchini, carrots and zucchini lengthwise into thin strips. If the squash and zucchini are too large, you can cut them in half lengthwise. It is necessary to ensure that all vegetables are the same width.
To make this process easier, you can use a vegetable cutter. Now let's start laying out. We take the base out of the refrigerator. Place strips of zucchini, carrots and zucchini in a circle, starting from the edge and moving towards the center until the form is filled.
Let's start preparing the filling. Beat the eggs with a whisk, add milk, chopped garlic, grated fine grater cheese, add a little salt and beat again.
Pour the resulting mass on top and distribute evenly over the entire surface. Shape with raw pie You can lightly tap on the table so that the filling spreads properly. Place the mold in an oven preheated to 180°C for about an hour. Ready dish take it out, let it cool a little and serve.
Vegetable pie with cream in a slow cooker
This dish has a delicate and very delicate taste, and it is not difficult to prepare. The pie is best served cold.
We will need:
- 170 g of premium wheat flour;
- 260 g heavy cream;
- 120 g butter;
- a pinch of salt and sugar;
- large zucchini;
- 2 tomatoes;
- 250 g white cabbage;
- 3 chicken eggs;
- a pinch of dried paprika;
- 15 g sesame seeds;
- 1 teaspoon.
How to cook?
Break the eggs into a small bowl, add the cream there and beat with a whisk. Add softened (but not melted!) butter and baking powder to the creamy-egg mixture and mix thoroughly. The consistency of the mass should resemble thick sour cream.
Grease the multicooker bowl with vegetable or butter. Now let's start preparing the vegetables. Cut the tomatoes into slices, zucchini into cubes, finely chop the cabbage. Pour half of the dough into the multicooker bowl, but so that its walls remain clean.
Now distribute the filling. First, lay out a layer of shredded cabbage so that it completely covers the dough. Then lay out the zucchini cubes, beautifully place tomato slices on top and sprinkle with paprika.
Pour the remaining dough on top and sprinkle with sesame seeds. Set the multicooker to “baking” mode and cook for one hour. Ready pie Place on a large plate and garnish with fresh herb leaves.
Vegetable tart with olives, mushrooms and tomatoes
Tart is open pie with meat, vegetable or fruit filling. Most often it is made from puff pastry. Tart with champignons, tomatoes and olives tastes and looks like vegetarian pizza.
Pie with vegetable filling is very healthy. It can be eaten as a main course, or served with soup. As pie fillings Anything you have in your refrigerator will work with vegetables: cabbage, carrots, green onions, pumpkin, potatoes, eggplants, celery and much more. In addition, vegetable pies look bright and original. Especially if you cook them in the following way.
This one is unusual eggplant pie, carrots and peppers will definitely decorate your festive table! Vegetables for such a pie need to be sliced, so choose the right products and get down to exciting cooking.
Ingredients
Preparation
- 1 First, prepare the pie dough. Melt the butter, mix it with one egg, add salt. Gradually add flour and knead the dough.
- 2 Grease a pie pan with butter. Distribute ready dough Make sides according to the baking dish.
- 3 The secret to the beauty of this dish is the thinly sliced vegetables. To do this, it is convenient to use a knife to clean them. Make approximately equal thin strips of vegetables.
- 4 Form the pie by layering the vegetable slices from the edges to the center.
- 5 Beat 5 eggs with heavy cream, salt to taste. Add grated cheese.
- 6 Pour the prepared mixture over the vegetable pie.
- 7 Cover the pie with foil and bake for an hour at 180 degrees. Then remove the foil and place the pie in the oven for another 30 minutes.
In summer, a time of abundance different vegetables, don't miss the opportunity to cook delicious vegetable pie. Vegetable pie can be prepared with absolutely any vegetables. Summer ones with vegetables such as zucchini, bell peppers, eggplants, cauliflower, and tomatoes are considered especially popular. Pie dough can be either puff pastry or yeast, unleavened or shortbread.
It should be noted that all vegetable pies can be either with open filling, and with a closed layer of dough. We usually call open vegetable pies. Such vegetable pies can be found in many cuisines around the world, which clearly demonstrates their popularity.
You can speed up cooking with vegetables if you use ready-made puff pastry or lavash, which makes surprisingly tasty vegetable pies. Diversify vegetable filling you can make this kind of pie with cheese, sour cream filling, as well as meat and sausages.
It should also be noted that vegetable pie recipe may also include mushrooms. Especially for you we have prepared the most popular and delicious recipes vegetable pies, which we are happy to share with you.
Vegetable pie. The best recipes with photos
Vegetable pie with salami - recipe
Ingredients:
For the test:
- Kefir – 1 glass,
- Margarine – 150 gr.,
- Chicken eggs- 2 pcs.,
- Flour - 2 cups,
- Soda – 1 tea spoon,
- Salt - a pinch
For filling:
- Salami sausage – 200 gr.,
- bell pepper- 2 pcs.,
- Onion – 1 pc.,
- Carrots – 1 pc.,
- Tomatoes – 2 pcs.,
- Salt and spices - to taste,
- Vegetable oil.
To prepare this vegetable pie with salami First of all, you need to knead the dough. Pour kefir into a bowl, beat eggs into it. Mix with a whisk until homogeneous. Melt margarine in a water bath. After it has cooled, pour it in a thin stream into the kefir and eggs.
Stir, add baking soda, salt and sifted flour. Add flour in large portions, while constantly stirring the dough with a whisk. After all the flour has been added, knead the dough with your hands. It should be elastic and uniform in consistency. Cover the bowl with a towel and set it aside.
Let the dough rise a little while you prepare the filling. Peel the salami sausage and cut into strips. Cut the onion, bell pepper and carrots into small pieces. Place the vegetables in the pan and simmer them for no more than 10 minutes. At the end of stewing, add your favorite spices and salt.
Add chopped sausage to vegetables. The filling is ready. Place half of the dough onto a greased pan. Flatten it with your hands and form sides along the edges. Place the filling in an even layer on the dough. After this, cover it with the remaining dough. Vegetable pie, recipe with photo, which you learned, is baked at 180C for 40 minutes.
Vegetable layered cake from lavash - recipe
Ingredients:
- Lavash – 2 pcs.,
- Tomatoes – 3-4 pcs.,
- Eggplants – 1 pc.,
- Bell pepper – 2 pcs.,
- Parsley or cilantro,
- Garlic – 2-3 cloves,
- Spices "Italian herbs"
- Salt - to taste
- Sunflower oil.
Vegetable layer cake- This is a cake that consists of several layers. Wash the eggplant without removing the skin, cut into rings. Rub the resulting rings with salt and leave for 5 minutes. After this, rinse them under running water. Along with the salt, all the bitterness will also go away.
Pour boiling water over the tomatoes and remove the skin from them, then cut them into slices. Chop the peeled garlic cloves finely with a knife. Also finely chop cilantro or fresh parsley. Fry chopped garlic in sunflower oil along with spices. Add chopped tomatoes, parsley (cilantro) and eggplant rings. Simmer the filling for no more than 15 minutes.
In a greased baking dish sunflower oil, put the pita bread. Fish out the filling on it, and then cover with the second pita bread. Bake in a well-heated oven for about 30 minutes.
Pie “Vegetable Idyll” – recipe
Ingredients:
- Carrots – 300 gr.,
- Zucchini squash – 300 gr.,
- Oil – 200 gr.,
- Flour - 2 cups,
- Ice water - 1 glass,
- Cream – 100 ml.,
- Nutmeg,
- Egg – 1 pc.
- Cheese – 100 gr.,
- Garlic – 2-3 cloves,
- Sunflower oil
Pour half a cup of flour into a bowl. Add butter cut into cups, a pinch of salt and cold water. Knead the dough with your hands. It should be elastic. Grease a baking dish with vegetable oil. Roll out the resulting dough with a rolling pin into a thin layer. The diameter of the cut out layer of dough should be slightly larger than the diameter of the mold.
Place the rolled out dough into the pan. Place the form with the dough in the refrigerator. Meanwhile, prepare the pie filling. Wash the carrots and zucchini. Remove the peel from the carrots. Using a vegetable peeler, slice the zucchini and carrots into thin strips. Next, alternately lay out strips of zucchini and carrots, starting from the edges, lay them all the way to the center. Now you need to prepare the filling for the pie. Beat one egg with a whisk.
Pour cream into them, add chopped garlic, a pinch of salt, grated cheese, nutmeg and stir. Pour the filling over the pie. Preheat the oven to 180 C. Place the pan with the vegetable and bake for at least 40 minutes. The appearance of a golden crust will indicate the readiness of the pie.
You can also cook vegetable pie in a slow cooker.
Vegetable pie in a slow cooker - recipe
Ingredients:
- Flour – 1 glass,
- Yeast – 40 gr.,
- Kefir – 1 glass,
- Sugar – 1 tbsp. spoon.
- Tomatoes – 3 pcs.,
- Eggplants – 1 pc.,
- Cottage cheese – 300 gr.,
- Eggs – 2 pcs.,
- Sour cream – 100 gr.,
- Basil,
- Parsley,
- Vegetable oil,
- Salt.
Pour yeast with half a glass of water and add sugar. Let them rise for about 15 minutes. After this, add kefir, flour and a pinch of salt. Knead the dough. Beat eggs into cottage cheese and add sour cream. Stir. Wash the eggplants and tomatoes. Peel the eggplants and cut them and tomatoes into slices.
Chop the basil and parsley. Grease the bottom of the multicooker bowl with sunflower oil. Lay out the dough. Pour the curd filling onto it, add eggplant slices and tomatoes. Sprinkle with chopped basil and parsley. Select the “Bake” mode for 1 hour. After the beep, the vegetable with eggplant, tomatoes and cottage cheese will be ready. Carefully place it on a plate and serve.
Vegetable puff pastry pie - recipe
Ingredients:
- Zucchini – 1 pc.,
- Tomatoes – 3 pcs.,
- Bell pepper – 1-2 pcs.,
- Hard cheese– 100 gr.,
- Puff pastry(store-bought or homemade) – 300 gr.,
- Salt,
- Parsley,
- Vegetable oil.
This vegetable puff pastry pie can be classified as those pies that are prepared in a hurry if you use ready-made store-bought puff pastry. The pie filling will consist of vegetables such as bell peppers, tomatoes and zucchini. Wash all vegetables.
Cut the peeled ones into rings; cut the tomatoes into the same rings. Cut the bell pepper into half rings. Grate the cheese on a fine grater. Grease the pan in which the cake will be baked with sunflower oil or butter. Roll out the puff pastry into a thin layer with a rolling pin.
Place it in the mold and form the sides. Then place zucchini and tomato slices on the dough. Place bell pepper on top of them. Sprinkle the pie with grated cheese. You need to bake it at 180C for about 30 minutes. Thanks to the vegetables, the pie turns out to be very juicy, and thanks to the cheese - with a beautiful golden brown crust. You can eat it with vegetables immediately after removing it from the oven.
Vegetable pie with cauliflower - recipe
Ingredients:
- Cauliflower – 200 gr.,
- Tomatoes – 3 pcs.,
- Eggs – 2 pcs.,
- Sour cream – 200 gr.,
- Kefir – 1 glass,
- Flour - 2 cups,
- Soda – 0.5 teaspoon,
- Salt,
- Parsley,
- Black pepper,
- Sunflower oil.
This pie with vegetable filling It is very simple to prepare, but it turns out incredibly tasty. Pour kefir into a deep bowl. Beat one egg, add a pinch of salt, soda and flour. Knead the dough, the consistency of which resembles thick sour cream. Cover the bowl with the dough with a towel and leave for 15-20 minutes so that it rises a little.
Divide into florets and boil in salted water for 5 minutes. Finely chop the tomatoes. Beat sour cream with one egg. Chop the parsley. Place the dough on a greased pan with vegetable oil. Then put cauliflower and crushed tomatoes. Pour sour cream filling onto the pie. Sprinkle with black pepper and parsley. Bake the pie at oven temperature 180C for about 35-40 minutes.
We hope that you liked these vegetable pies, the recipes for which we told you, and that you will soon try to bake at least one of them. And now you will learn a recipe for a yeast vegetable pie made from zucchini and eggplant.
Vegetable pie or pizza with vegetables is a good option prepare an interesting unsweetened pastries, which guests will definitely appreciate. Zucchini and eggplant with sweet pepper will give amazing taste, and you won't even notice that there is no meat or sausage. It will not be inferior in taste to anything.
It will take you 50 minutes to do this delicious pastries and serve to the table. You won't need to spend a lot of time preparing the dough. It is done in 10 minutes. In addition, the list of ingredients for the dough is very short. You can choose the filling according to your taste. You can also add tomatoes and cheese, they will give the pie a special sophistication. So, let's prepare.
Ingredients:
- spoiled milk– 150 ml,
- yeast – 1 teaspoon,
- wheat flour – 1.5 cups,
- salt – 2 teaspoons,
- sugar – 1 tbsp. spoon,
- zucchini – 1 pc.,
- eggplants – 1 pc.,
- Bell pepper- 1 PC.,
- sour cream – 60 ml,
- tomato paste – 60 ml,
- oregano - to taste,
- vegetable oil– 50 ml.
Vegetable pie with zucchini and eggplant - recipe
Warm the sour milk a little. The temperature should not exceed 40 degrees.
Add yeast to sour milk and stir. Add sugar and leave for 5 minutes.
At this time, wash and cut the zucchini and eggplant into rings. Place them in the mold.
Pour vegetable oil into a small container, add salt and spices to it. Lubricate the zucchini and eggplants in the mold with this sauce.
Place the mold in the oven for 10 minutes and cook at 200 degrees.
Pour salt and flour into a bowl with milk. Knead the dough.
You don't have to leave the dough to rise. You will still be rolling out the dough very thin.
Roll out the dough and cut it to fit the mold, place it in a greased pan.
Mix sour cream with tomato paste and grease the dough in the mold with salt and half of this sauce. Place zucchini and eggplant on top.
And fill with sour cream and tomato mixture.
Top the pie with oregano and place in the oven. Cook at 180 degrees for about 30 minutes.
Ready vegetable pie with zucchini and eggplant under sour cream and tomato sauce Serve immediately after cooking. Thin dough with baked vegetables incredible taste, and even meat lovers will definitely appreciate this recipe.
Vegetable pie with zucchini and eggplant. Photo
Khichiny - a dish of Kabardino-Balkarian cuisine
Khichiny is delicious Caucasian dish, which is very common in Kabardino-Balkaria. I’m sure everyone who vacationed in Kabardino-Balkaria, especially in the Elbrus region, tried Khichin.
Ingredients:
Water
Salt
Cheese (white homemade) - 500 g
Potatoes - 1 kg
Wheat flour (plain white)
Grind the cheese through a meat grinder. In general, the success of khichins depends 80% on the correct choice of cheese. To taste, the cheese should not be very salty or bland, unseasoned, such as Dutch cheese. 
Boil and mash the potatoes as for mashed potatoes, but without adding milk and butter. Perfect option- Boil the potatoes in their jackets, cool, peel and grind through a meat grinder. 
Mix cheese and potatoes in homogeneous mass. The ratio of cheese and potatoes is approximately 1:2, but this is not a strict proportion; some people like it more cheese, while others like it more potatoes. 
Roll into balls about the size to fit in your palm. If the frying pan is not large, then make the balls a little smaller. 
Dough.
Pour flour into a cup, make a small depression so that it is convenient to pour salted water there. Gradually knead the dough. The main thing is not to make the dough hard. It should be very elastic, which is achieved by good kneading. Once the dough is ready, cover it and let it rest for a while. 
The ratio of filling and dough should be approximately as in the picture. The dough should be several times smaller. 
Roll out the dough a little or shape it into a circle by kneading it in your hands. 
Place the filling into the dough. 
Gently and evenly stretch the dough around the filling. We must admit that this may not work the first time. This may also not work if the dough is not elastic enough or too steep. In this case, you can simply roll out the dough so that it completely wraps the filling. 
Pinch the edge and, if there is excess dough, cut off with a knife. Try to ensure that the dough covers the filling as evenly as possible. 
Lightly crush the resulting ball with your hand and let stand for a few minutes. For now you can make the next balls. 
Easily and gradually roll out as thin as possible. It’s ideal to roll it out into a circle shape, but if you end up with something shapeless, it doesn’t matter, it doesn’t affect the taste. If the dough breaks a little while rolling, moisten the area with water and sprinkle with flour - the holes will be gone. 
Place the rolled out khichin on a preheated dry frying pan (suitable for Cast-iron pan, both pancake and any with Teflon coating). Fry over medium heat for a couple of minutes; as soon as browned spots have formed, you can turn them over. 
Fry the other side for a couple of minutes until browned spots form. At this stage, the khichin may swell - pierce it with a knife before it bursts (if the khichin bursts, do not worry that the ceiling will be splashed, it just may tear so that the filling leaks into the frying pan). 
Remove the khichin from the pan and immediately brush generously with butter. Pay special attention to the edges.
On my own behalf, I will say that it turns out very tasty with sulguni. And when I was visiting, I ate it with potatoes and it was also delicious.
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Try cooking vegetable quiche– popular European dish with milk and egg filling. It is served warm or cold, as an appetizer or main course.
Necessary:
185 g flour;0.5 teaspoon dry mustard;
100 g butter;
90 g grated semi-hard cheese(eg cheddar);
1 piece of zucchini;
1 clove of garlic;
1 piece of onion;
1 piece of bell pepper;
250 ml milk;
1 tbsp. spoon of Provençal dried herbs.
How to cook:
Mix flour and dry mustard, and then chop into crumbs along with butter.
Grate the cheese and add to the mixture.
Knead the dough by adding water.
On a floured board, roll out the resulting dough into a flat cake and place it in a baking dish. The diameter of the cake should correspond to the size of the mold.
Don't forget to make high sides around the edges. Bake the crust in an oven preheated to 200°C.
The dough should be baked, but remain light.
Finely chop a medium-sized young zucchini, chop the onion, garlic and sweet pepper, cleared of membranes and seeds.
Melt a couple of tablespoons of vegetable oil in a frying pan and fry the vegetables until soft.
Place them on the dough in an even layer. In a bowl, beat eggs with milk and dried herbs de Provence.
Pour the egg mixture over the pie and place it in the oven preheated to 180°C.
Bake the quiche for about 25 minutes; you can serve it directly in the pan.
In the story, see the recipe for making cod quiche:
Flan with broccoli and beans
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A very tasty, satisfying and healthy dish.
Necessary:
185 grams of wholemeal flour;
90 g butter;
3 tbsp. spoons of milk;
100 grams of small broccoli florets;
200 grams of canned red beans;
100 grams of grated cheese;
150 ml cream.
How to cook:
Chop the flour into crumbs with butter.
Pour in milk and knead soft dough. Roll it into a layer on a board sprinkled with flour, and then place it in a mold and make sides.
Bake the crust for about 10 minutes in an oven preheated to 200°C.
Blanch small broccoli florets in boiling water for 2-3 minutes. Place the cabbage in a colander and let the water drain completely.
Then mix the broccoli with the drained canned red beans.
Add grated cheese, stir and place the vegetable filling on the crust.
Beat eggs with cream and pour over the pie.
Bake it for 35 minutes until golden brown.
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An interesting and very quick to prepare dish. If you want to surprise your loved ones and guests unusual taste, then use our recipe.
Necessary:
500 grams of ripe tomatoes;
125 grams of fresh bread crumbs;
vegetable oil - to taste;
sugar - to taste;
salt - to taste;
freshly ground black pepper - to taste;
basil greens - to taste;
butter - to taste.
How to cook:
Pour boiling water over the tomatoes, remove the skin and cut the pulp into slices.
Grease a heatproof dish with oil and place half the tomatoes in it.
Sprinkle them a small amount sugar, salt, freshly ground black pepper and finely chopped basil.
Crush fresh bread crumbs and divide into two portions. Spread one over the filling, cover with another layer of tomatoes.
Sprinkle the remaining crumbs on top and scatter small pieces of butter.
Bake the charlotte for about half an hour at 180°C. Serve warm.
Carrot pie with cheese
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Is different delicate taste, will appeal to both children and adults.
Necessary:
60 grams of melted butter;
90 grams of small oat flakes;
150 grams of grated cheese;
30 grams of flour with bran;
3 tbsp. spoons of milk;
440 g carrots;
salt - to taste;
1/4 teaspoon of dry thyme;
1 tbsp. spoon of poppy seeds;
1 tbsp. spoon of sesame seeds;
vegetable oil - to taste.
How to cook:
In a large bowl, mix the melted butter, cereals, grated cheese, flour, milk.
Add a little salt and dry thyme.
Peel and grate the carrots. Add to the bowl with the mixture and knead the dough.
Distribute the dough into a greased pan and smooth the surface.
Sprinkle the pie with poppy seeds and mixed sesame seeds.
Bake the dish in the oven preheated to 190°C.
After half an hour, remove the cake and remove it from the mold.
Serve warm, along with fresh sour cream.
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