Savory Roasted Winter Vegetable Pie
Ingredients
Adapted from Mom’s Kitchen Handbook
Pie Dough
¾ cup Hard Red flour
⅔ cup Soft White Flour
½ tsp kosher salt
3 tbsp extra-virgin olive oil
1 tsp red or white wine vinegar
⅓ cup + 2 tbsp water
Filling
8 oz cremini or button mushrooms, quartered
3 cups 1-inch cubed winter squash
2 cups chopped kale (stems removed)
1/4 of a large onion
1½ tbsp olive oil
1 tsp kosher salt, divided
⅛ tsp freshly ground black pepper
3 eggs
¾ cup milk
1 cup cottage cheese
1½ cups grated Gruyère cheese (about 3 oz), divided
Instructions
- Prep the oven:
Heat oven to 425°F. Line two baking sheets with parchment. - Make the dough:
In a large bowl, whisk together both flours and salt.
Drizzle in olive oil and mix until crumbly. Add water and vinegar and mix until a dough forms.
Turn onto a work surface and knead a few times until smooth. Wrap and let rest at room temperature for 1 hour. - Roast the vegetables:
Spread mushrooms, squash, and shallots on the baking sheets. Drizzle with olive oil and season with ½ tsp salt and pepper. Toss to coat.
Roast for 15 minutes, stir, then continue roasting until squash is tender, 30–35 minutes total. Remove shallots early if they brown too fast.
Add kale and roast 5 minutes more, until wilted.Reduce oven temperature to 350°F.
- Roll out the crust:
Roll dough on a lightly floured surface into a 12-inch round.
Transfer to a pie pan, letting the dough drape slightly over the edges. Crimp the rim. - Make the filling:
In a bowl, whisk eggs, milk, cottage cheese, remaining ½ tsp salt, and pepper until smooth.
Stir in 1 cup of the Gruyère. - Assemble:
Spread roasted vegetables evenly in the crust.
Pour egg mixture over the top and sprinkle with remaining cheese. - Bake:
Bake at 350°F for 40–50 minutes, until the crust is golden and the center is just set.
Optional: broil for 30 seconds to lightly brown the top. - Rest & serve:
Let cool for 15 minutes before slicing.
